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Hunza Diet Bread

Hunza Diet Bread is a delicious, dense, chewy bread that's very nutritious and is almost impervious to spoilage. The following recipe makes a huge batch of approximately 60 (sixty) x 2 inch squares, high in protein, vitamins and minerals.

Keeps weeks at room temperature, even longer in the fridge and indefinitely in the freezer.

The recipe for this wonderful bread is as follows:

Recipe One
4 cups of water
3.5 (three & one half) to 4 pounds of natural buckwheat or millet flour
1.5 (one & one half) cups of canola oil
1.5 (one & one half) cups of natural unrefined sugar
16 ounces of honey
16 ounces of molasses
4 ounces of powdered soya milk (half cup)
1 teaspoon Sea Salt
1 teaspoon cinnamon
1 teaspoon ground nutmeg
2 teaspoons baking powder (non aluminium)
Hunza Diet Bread has a taste that is very satisfying and chewy all on its own, but you may also add if required, apricots, raisins, chopped walnuts, almonds, sliced dates to the above ingredients. Mix ingredients. Grease and lightly flour cooking pan(s). Ideally use baking trays with about 1 inch high sides. Pour batter in pan(s) half an inch thick over the base. Bake at about 300 degrees farenheit (150 C.) for 1 hour. After cooking, dry the bread in the oven for two (2) hours at a very low heat - 90 degrees farenheit (50 C). After it is cooled tip out and cut into approx 2 inch x 2 inch squares. Store it wrapped in cloth in a container.

You may need to repeat the baking depending on the size of your baking pan, and oven, until all the mixture has been used. Hunza Diet Bread is made from natural buckwheat or millet flour. It is rich in phosphorous, potassium, iron, calcium, manganese and other minerals, as nothing has been destroyed in the preparation from the wheat. Thus it contains the essential nourishment of the grain. This is why you must ONLY use natural buckwheat or millet flour to make your own Hunza Diet Bread..... Good luck and good health .. bon appetite!

Suggestions to lose weight with HUNZA DIET BREAD
There are many ways to do it. This is another benefit. It's flexible. Here are some typical plans. Each piece of bread is thinly spread with butter for a total of approximately 100 calories.

Plan A: Eat 1 piece every 5 hours of the 16 hours you're awake. That's 3 pieces which total 300 calories. This is the fastest way to lose weight I know of. It works faster than any high protein diet. Why? You have more energy and burn more calories. Second, the high fiber bread keeps your digestive system regular. Third, your body stays healthy. A healthy body means a properly functioning metabolic system.

Plan B: Really gorge yourself with the bread. Two pieces every four hours for a total of 8 pieces but only 800 calories. You'll feel full all day. In fact, I doubt many people could eat this much of the bread.

Plan C: Eat a piece in the morning for breakfast and a piece 3 hours before your dinner and you will eat a great deal less.

Plan D: Eat a piece of HUNZA DIET BREAD, 10 minutes before you eat your regular meal. When we do this we eat only a fraction, such as 1/4 of what we would normally eat. If we wait longer than 10 minutes we don't want to eat at all.

Plan E: Eat the bread at the end of meals that don't fill you up enough, such as low calorie meals. This is a perfect way to use the bread. You eat a low calorie meal, enjoy it, then eat a piece or two of bread to fill you up. Perfect! No suffering and no urge to snack.

Plan F: Alternate Plan A, B, C, D. We recommend an alternation of the plans, but some people who just want to get the weight off as soon as possible will use Plan A exclusively.

Recipe Two

1 (.25 ounce) package active dry yeast
2 cups bread flour
1 cup whole wheat flour
1/4 cup wheat germ
1/4 cup packed brown sugar
1 teaspoon salt
2 tablespoons butter
3/4 cup golden raisins
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 1/2 cups warm water (110 degrees F/45 degrees C)
Directions

Place ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select the Dough/Manual setting and Start.
After the first rise, remove the bread from the bread machine. Shape into two loaves, and place into lightly greased 7x3 inch loaf pans. Allow the dough to rise until doubled in volume, but not more than an inch above the top of the pan.
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.

I followed the recipe, but mine didn't turn out very good. I don't know what I did wrong. Maybe it was because my oven doesn't have that temperature capability, and I know that that is a really important part of making the bread accurately. It almost tasted like date bread. Is that what it is supposed to taste like?