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Contributed by: Melinda
The basic recipe for this came from Recipe Zaar or All Recipes (?), but I've modified it to my taste. It's very easy to modify. Make sure there are no additives or preservatives in the ingredients you use and that your whole wheat flour is hard wheat, unrefined. This bread is very dense and doesn't rise much. It is delicious spread with strained plain low-fat yogurt*.
*Most yogurt has quite a bit of moisture. To get a very thickened, firm yogurt with a consistency similar to softened cream cheese, place yogurt into an absorbent paper lined strainer set over a bowl in the refrigerator. I cover the yogurt with plastic wrap and leave it for 24 hours. The result is a very, very thick yogurt. It is easy to use in recipes in place of sour cream and also makes a very good spread for bread. Yogurt has enzymes that are essential for digestion and allow the body to absorb the nutrients in the food we eat.
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