Unyeasted Carob Date Bread
Try this Unyeasted Carob Date Bread recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
low fat
breads
rice
grains
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1 ts salt
- 1/2 c carob poweder
- 1 c buckwheat flour
- substituted kamut flour}
- 2 c brown rice flour; lightly
- 1 in the house; so i
- 5 c whole wheat flour
- 1 c chopped dates
- 4 c warm water
- Carbohydrate 686.3022 g
- Cholesterol 0 mg
- Fat 15.2236 g
- Fiber 100.997998428345 g
- Protein 101.0458 g
- Saturated Fat 2.74904 g
- Serving Size 1 1 Serving (1179g)
- Sodium 54.31 mg
- Sugar 585.304201571655 g
- Trans Fat 4.1544 g
- Calories 3045 calories
Dissolve carob powder in some of the water. Mix dry ingredients. Mix chopped dates into dry ingredients. Add dissolved carob and remaining water until dough is formed. Knead dough thoroughly (300 times) on floured board. Shape into loaf/loaves. Slit tops. Cover tops with water or oil. Place damp towel overtop. Let stand over night. Bake at 350 degrees (F) for 1 3/4 hours. (One large loaf or two small ones) (The recipe is from The Tassajara Breadbook, a tribute to bread and baking.)
