Vegetables For A Long Life
óby Kuc Chin Imbiow
Unyeasted bread is not as soft and springy as yeasted bread, but it is delicious, satisfying and makes you feel like you are really leaning on the Staff of Life. It takes a bit more time, but once you start eating it, it will be hard to enjoy any other kind.
The general rule is 3 cups of flour with 1/4 teaspoon salt, and approximately 1 1/2 cups of water per cup of flour.
good combinations would be:
2 cups whole-wheat flour
2. 2 cups whole-wheat flour
1 cup cornmeal
3. 1 1/2 cups whole-wheat flour
1 cup buckwheat flour
1/2 cup sweet rice flour
Make up any combinations you like, bearing in mind that buckwheat and rye flour are heavier and should always be mixed with other flours.
Mix flour and salt well. Add water gradually, stirring well. Using leftover noodle water (water in which noodles have been cooked) will help the bread rise. Knead well, put in a bowl, cover with a wet towel and keep in a warm place. In the morning you can add nuts, raisins, grated carrots, caraway seeds or whatever you like to the dough. Knead again, put into oiled pans, slit the top, put in a cold oven, and turn on to about 325 degrees for about an hour.
Don't be discouraged
if the bread is a bit strange to begin with. As you continue to experiment, it will get better and better. If you grind your flour yourself it will greatly improve the bread.
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Beginning February 3rd, 1973.
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