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carob-date-bread recipe

Date: Tue, 5 Sep 1995 18:48:02 -0800
 From: sevans@awinc.com
 This is truly one of the tastiest and easy to make breads I have ever
 eaten.  I am not supposed to eat yeast, so I have been playing around with
 unleavened breads.  So far, this is the winner, hands down!
 It requires a tremendous amount of kneading.  I found kneading three
 hundred times to be a bit much, so I did half and my (weight-lifter )
 boyfriend did half.  If you really like this bread, you might want to look
 for a weight-lifting partner to help you out!
 (The recipe is from The Tassajara Breadbook, a tribute to bread and baking.)
 Unyeasted Carob Date Bread
 (One large loaf or two small ones)
 5 c whole wheat flour
 2 c brown rice flour, lightly roasted {I didn't have any in the house, so I
 substituted kamut flour}
 1 c buckwheat flour
 1/2 c carob poweder
 1 c chopped dates
 1 t salt
 4 c warm water
 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.  
 kwvegan vegan