Part 1 of 3

HUNZA “MIRACLE” BREAD RECIPES
(information & recipes from a variety of sources)

A blast from the past - a diet “miracle” from several years ago. 

NOTE: From the various sources and recipes I estimate the calories to be approx. 80 to 100 per slice (if dried fruit and\or nuts are added the calories of course would be a bit more).

The “miracle“ of any healthy eating plan is that the food choices are nourishing for the body and that portion control is used at the same time hunger is kept under control also. By eating something like a slice of nutrient-rich and fiber filled hunza bread before each meal it helps to eat less and satisfy hunger.

For those who do low-carb, adding a small cup of healthy light soup or a big salad before a meal would have a similar “miracle” affect.

About Hunza Bread - a delicious, dense, chewy bread that’s very nutritious and is almost impervious to spoilage. It was originally made from Millet.

Millet was possibly the first cereal grain to be used for domestic purposes and was the staple food in China before rice was introduced about 12,000 years ago. It is still an important staple food in parts of Africa, India and Asia. The grain has long aroused the interest of food experts, such as in the case of the Hunza tribe where millet is an essential item in the diet. The Hunzas are a remarkable tribe living in the Himalayan foothills and famed for their longevity and fitness. Every basic Hunza food such as yogurt and millet is now coming under scrutiny by modern nutritionists.

Among the grains, millet is well balanced in essential amino acids. It has more iron than any other cereal. The protein utilization value of millet is greatly increased by the addition of legumes. To cook millet, bring 4-5 cups of water to a boil & stir in 1 cup of millet. Lower the heat and simmer for 15 - 25 minutes.

Recipe 1 Hunza Bread (Original Recipe) - The following recipe makes a huge batch of approximately 60 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

* 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 want a little variety, apricots, raisins, chopped walnuts, almonds, sliced dates to the above ingredients (but keep in mind these do add calories so use sparingly). 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 use only natural buckwheat or millet flour to make it.

Continued: 
Part 2 more recipes
Part 3 diet tips and history of hunza

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