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High Protein Leftovers Bread

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“I've not yet tried this, but it looks interesting. Intended for "on the trail," so may not be as tasty as you'd like, but certainly should be healthy, nutrient-packed, & simple. I like that it makes use of leftover veggies/grains... Hoping to try soon. NOTE: Cook time does not include rise time. Recipe from Mother Earth News, Issue # 75- May/June 1982, www.motherearthnews.com.”
READY IN:
1hr 20mins
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

  • 2 cups whole wheat flour
  • 12 cup rye flour (or whole wheat flour if rye not available)
  • 12 cup soy flour
  • 2 cups vegetables, cooked, mashed (may substitute strained, leftover cooked grains, e.g. millet, for some or all of the vegetables, use)
  • 18 cup oil
  • 1 teaspoon salt
  • vegetable stock
  • cornmeal, coarse

Directions

  1. Prepare your bread pan: oil bottom and sides, then sprinkle with the cornmeal.
  2. Combine flours, vegetables/grains, and salt. Add oil and mix completely. If batter is too sticky, add a little flour; if too dry, add a little stock.
  3. Knead until the dough has reached a very even consistency and is slightly springy to the touch.
  4. Place dough in bread pan and shape to fit.
  5. Using a knife, make a 1/4 inch deep slit in the top surface of the dough. Moisten the dough surface with water.
  6. Cover pan and let rise in a warm spot for about 12 hours.
  7. Bake at 350°F for 1 hour.

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