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Prep 20 mins
Cook 1 hr
I've not yet tried this, but it looks interesting. Intended for "on the trail," so may not be as tasty as you'd like, but certainly should be healthy, nutrient-packed, & simple. I like that it makes use of leftover veggies/grains... Hoping to try soon. NOTE: Cook time does not include rise time. Recipe from Mother Earth News, Issue # 75- May/June 1982, www.motherearthnews.com.
- 2 cups whole wheat flour
- 1⁄2 cup rye flour (or whole wheat flour if rye not available)
- 1⁄2 cup soy flour
- 2 cups vegetables, cooked, mashed (may substitute strained, leftover cooked grains, e.g. millet, for some or all of the vegetables, use)
- 1⁄8 cup oil
- 1 teaspoon salt
- vegetable stock
- cornmeal, coarse
- Prepare your bread pan: oil bottom and sides, then sprinkle with the cornmeal.
- Combine flours, vegetables/grains, and salt. Add oil and mix completely. If batter is too sticky, add a little flour; if too dry, add a little stock.
- Knead until the dough has reached a very even consistency and is slightly springy to the touch.
- Place dough in bread pan and shape to fit.
- Using a knife, make a 1/4 inch deep slit in the top surface of the dough. Moisten the dough surface with water.
- Cover pan and let rise in a warm spot for about 12 hours.
- Bake at 350°F for 1 hour.