RECIPE: Hunza Diet Bread

HenriettAugust 8, 2001

I just got the e-mail advertising the diet bread today. Before I would rush for my credit card, I did a little researching - as usual. (I get so many scam Spam, you would not believe.) This is how I got to this site. I found basically two kind of recipes under Hunza Bread: the one that everyone calls Hungarian and the other one that is supposed to be the diet bread. I will definitely try it!!!

I felt that I had to mention, that I have never heard of anything called Hungarian Hunza Bread before. Hunza does not mean raisin in Hungarian. Actually it does not mean anything. Raisin is "mazsola" in Hungarian. The recipe does remind me of something that I would call Raisin Twist, as it is a braided raisin bread. It is very good; I do not think that it would pass for diet bread though.

I am sooooooooo glad that I found this forum, so many great recipes, thank you, thank you!

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Could I get this recipe

    Bookmark   August 8, 2001 at 3:57PM
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Pasting the recipe that I found on the Forum:

Hunza Diet Bread is a delicious, dense, chewy bread that's very nutritious and is almost impervious to spoilage. The following recipe makes a huge batch of approximately 60 (sixty) 2 inch squares, high in protein, vitamins and minerals.
Keeps weeks at room temperature, even longer in the fridge and indefinitely in the freezer. The recipe for this wonderful bread is as follows: -
* 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 required, apricots, raisins, chopped walnuts, almonds, sliced dates to the above ingredients. 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 must ONLY use natural buckwheat or millet flour to make your own Hunza Diet Bread..... Good luck and good health .. bon appetite :-)
Suggestions to lose weight with HUNZA DIET BREAD:
There are many ways to do it. This is another benefit. It's flexible. Here are some typical plans. Each piece of bread is thinly spread with butter for a total of approximately 100 calories.
Plan A: Eat 1 piece every 5 hours of the 16 hours you're awake. That's 3 pieces which total 300 calories. This is the fastest way to lose weight I know of. It works faster than any high protein diet. Why? You have more energy and burn more calories. Second, the high fiber bread keeps your digestive system regular. Third, your body stays healthy. A healthy body means a properly functioning metabolic system.
Plan B: Really gorge yourself with the bread. Two pieces every four hours for a total of 8 pieces but only 800 calories. You'll feel full all day. In fact, I doubt many people could eat this much of the bread.
Plan C: Eat a piece in the morning for breakfast and a piece 3 hours before your dinner and you will eat a great deal less.
Plan D: Eat a piece of HUNZA DIET BREAD, 10 minutes before you eat your regular meal. When we do this we eat only a fraction, such as 1/4 of what we would normally eat. If we wait longer than 10 minutes we don't want to eat at all.
Plan E: Eat the bread at the end of meals that don't fill you up enough, such as low calorie meals. This is a perfect way to use the bread. You eat a low calorie meal, enjoy it, then eat a piece or two of bread to fill you up. Perfect! No suffering and no urge to snack.
Plan F: Alternate Plan A, B, C, D. We recommend an alternation of the plans, but some people who just want to get the weight off as soon as possible will use Plan A exclusively.

    Bookmark   August 8, 2001 at 5:32PM
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Hi Henriett, thanks for the recipe. I really appreciate it
I've lost alot of weight and feel this would be good for maintenance.
Mattie in Texas

    Bookmark   August 10, 2001 at 12:55PM
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Thanks for posting this recipe. I have been looking for it for a very long time.

    Bookmark   December 29, 2001 at 4:26PM
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Has anyone had results???? Please share!!! thanks!!

    Bookmark   January 9, 2002 at 7:53PM
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Hi Henriett / All

Thanks for the recipe. I want to make the bread but I am having problems.

I live in England and I have had great difficulty getting all the ingredients. After visiting seven or eight specialist shops (!) Eventually I have managed to get all the ingredients except the Canola oil.

So far I have only located one shop that has even heard of it (and they cannot get it). It seems very unlikely I will ever be able to get it.

Can anyone suggest an alternative that might be ok ? I wondered if I could use Olive oil, Sunflower oil, walnut oil or maybe sesame oil, what do you think is most similar ?

Any suggestions or guesses would be very welcome, I simply don't have a clue as I cannot find anyone who has ever seen it yet alone used it.



    Bookmark   January 14, 2002 at 10:31AM
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Canola Oil is made from a mustard plant seed similar to what is used to produce mustard gas. If the recipe is ancient they couldn't have used canola oil as it is a relatively recent source of oil. Canola I believe is supposed to imply Canadian oil. I've read that canola oil is not a very healthy oil despite the claims of the manufacturers. Olive oil (best choice, but expensive), sunflower oil and corn oil (least expensive) have stood the test of time. As to how well they would perform in the recipe or which would be best, I couldn't say. Maybe a little experimentation would be in order.

    Bookmark   January 16, 2002 at 5:36PM
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Canola is one of the best oils. In some ways it is better than olive oil. There have been a lot of hoax e-mails going around about it, but it is just fine.

There have been hoax e-mails about olive oil too. don't believe anything you see in an e-mail.

    Bookmark   January 18, 2002 at 7:00PM
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Does anyone know where I can buy Canola oil for the Hunza Diet Bread? I live in the UK and I have never heard of this oil before. If it is unavailable here, does anyone know of a substitute oil I can use?

    Bookmark   January 19, 2002 at 1:07PM
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Remember, "millet" is high glycemic and you may not wish to use millet flour. Millett tends to raise BS more than other foods.


    Bookmark   January 19, 2002 at 5:49PM
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Canola Oil is, outside of North America, often called Rapeseed Oil (because it is derived from the rapeseed; the term 'Canola' was created by a canadian marketing board because it was felt that North Americans wouldn't by an oil with 'rape' in the name).

As for the myths about canola, I suggest reading the site I'm linking to below.

Here is a link that might be useful: Urban Legends: Snake Oil

    Bookmark   February 8, 2002 at 6:15AM
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Thanks Henrietta! I have 2 questions about the recipe. If any can answer. Please do.
Question 1: What kind of Honey? Unrefined? Where could I
find some?

Question 2: Does anyone know where I could fined some 'natural unrefined sugar'?

    Bookmark   May 19, 2002 at 3:56AM
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Just dropped in to this forum for a peek, but must ask if I am missing something about this recipe?? I guess it's the word "diet" in the name of this bread...I'm just guessing we are not talking about keeping/taking pounds off here with all the sugar, honey, and molassas in it? Wonder where this would end up on the Glycemic Index.

    Bookmark   February 20, 2005 at 11:12PM
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Can any help me find powdered soya milk? I can't find it in the health food or grocery stores. Is there a website anyone has ordered from? Thanks, Kristy

    Bookmark   December 8, 2005 at 9:03AM
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I have to go low carb. What flour could you substitute for the millet? Soya flour maybe? Don't want to raise my BS.
Thanks, Charlene

Here is a link that might be useful: Special Diet Recipes

    Bookmark   December 9, 2005 at 11:30AM
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Forget the flour, what are you going to do about the honey and molasses? This is not a low carb bread. If you make it I would guess the buckwheat would be the better choice as far as the GI index is concerned.

    Bookmark   December 14, 2005 at 3:05PM
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Hi, I just made the first half of this bread today and while it was cooking I realized I forgot to add the oil ( substituting veg oil for Canola) It came out really tough rather than chewy and I was wondering if it's supposed to be this way?? I cooked it at 300 for 1 hour then dried for 2. I still have half a batch in the frig to cook and was thinking maybe I could add half the oil I forgot earlier. Does anyone know if this is a good or bad idea and also does anyone know if the oil not being in the bread makes any big difference as far as being filling and "working"? I went to great lengths to get all the stuff for this bread and am really really disappointed that I missed the oil. Its also quite expensive to make and ruin. Any thoughts on these questions of mine would be appreciated. I am not too good at making things I am not used to and hope I have not totally messed this up.

Thank you so much!

    Bookmark   January 15, 2006 at 3:08AM
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HOw many have actually lost weight and can I use any sugar or honey? Which is the best flour to use out of buckwheat of millet. What does it mean by dry the bread for 2 hours? do you just leave it in the oven with the temp on or turn the oven off???

what store is best to find all the proper ingriedients??

    Bookmark   January 25, 2006 at 2:46PM
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I made this bread several months ago. The one with all the honey and molassas. It was very expensive to purchase all the ingredients and it really made a lot. I only ate a few pieces and couldn't tell that it curbed my appetite at all. Since I rarely eat any sugar, all I could taste was sugar, sugar and more sugar. This can't be good for you because of the high glycemic, and I am really concerned as to what it would do to a diabetics blood sugar. I ended up throwing it away.

    Bookmark   February 10, 2006 at 1:54PM
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Probably the reason you won't find Canola oil in UK
Here is a summary of a few facts regarding Canola Oil:
It is genetically engineered rapeseed.
Canada paid the FDA the sum of $50 million to have rape seed registered and recognized as "safe". (Source: Young Again and others)
Rapeseed is a lubricating oil used by small industry. It has never been meant for human consumption.
It is derived from the mustard family and is considered a toxic and poisonous weed, which when processed, becomes rancid very quickly.
It has been shown to cause lung cancer (Wall Street Journal: 6/7/95)
It is very inexpensive to grow and harvest. Insects won't eat it.
Some typical and possible side effects include loss of vision, disruption of the central nervous system, respiratory illness, anemia, constipation, increased incidence of heart disease and cancer, low birth weights in infants and irritability.
Generally rapeseed has a cumulative effect, taking almost 10 years before symptoms begin to manifest. It has a tendency to inhibit proper metabolism of foods and prohibits normal enzyme function. Canola is a Trans Fatty Acid, which has shown to have a direct link to cancer. These Trans Fatty acids are labeled as hydrogenated or partially hydrogenated oils. Avoid all of them!
According to John Thomas' book, Young Again, 12 years ago in England and Europe, rape seed was fed to cows, pigs and sheep who later went blind and began attacking people. There were no further attacks after the rape seed was eliminated from their diet.
Source: David Dancu, N.D.

    Bookmark   February 10, 2006 at 2:00PM
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Hunza bread mix is available at and they make it with dry molasses and dry honey. I hope they do not have cinnamon in it since I'm allergic. Which reminds me if you subsitute oils make sure you do not use Peanut Oil or Walnut oils or others that maybe cause allergies with people who eat your bread and are sensitive. I make mine with dates and raisens and sometimes various nuts. I make it for a hiking and backpack food item not so much as a diet as in lose weight diet item. I make Logan bread a richer version you might say also only instead of a large cake I make it in cookie shapes. I haven't tried that with Hunza bread. It does not get as hard as a rock like Logan bread sometimes turns out. Also you do need to add oil and most other oils will subsitute including good old crisco. It's what makes it chewy and not so tough. The mix I have ordered but have not made yet. I thought it might be nice not having to hunt down all the ingredients or grind my own flours myself from whole grains. Bulkfoods also carries most of the other ingredients some of you are having problems locating. Good luck and hope you all loose weight...but if you go hiking with the bread you probably will do just that! Take plenty of water and maybe lace it with a bit of 100% cranberry juice for flavor and C.

    Bookmark   February 11, 2006 at 6:55PM
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Hunza "diet bread" is a HUGE scam. I've seen the recipe offered for anywhere from $14 to $125. Same recipe. A friend of mine tried it, and it turned out an almost inedible tar like product.

As for Canola oil: 1. There are no poisonous members of the mustard family of plants, which include radishes, cabbage, cauliflower, broccoli, Burssels sprouts, etc. 2. It is not a "trans fatty acid" oil. Trans fats are solid, like margarine. All the rest is the same alarmist nonsense that e-mail "information" tends to be. I use Canola oil for purposes that olive oil isn't suitable for, and I have had no ill effects. Of course I don't live on it, which is what it would take to cause ill effects from anything.

    Bookmark   May 17, 2006 at 6:38PM
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Hunza Bread turned out fine. add some of ur own touches and its quite tasty. Nuts, rasins, watever floats ur boat. After two pieces you can feel it "bloating" in ur stomach. Im a heavier eater and found a good "filler", (2 pieces), before eating something else I enjoy. I wouldnt say its a scam in any way. What I would say is that its a VERY healthy way to curb the majority of your appetite. Make it on your own. Dont buy the packaged types. Use only Organic sources for the healthy crude touch. Dont get discouraged if the mix comes out goopy and gluish/tar-like, its friggin honey and molasses, go figure. Once it bakes for the first hour turn off the oven and let it sit another hour as to "dry". Most ovens dont have a low setting or anything under 100degs. Give it a try.

    Bookmark   June 3, 2006 at 5:41PM
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Hi juswiz, Do you have the no sugar recipe for the Hunza Bread?? If so can you share it with us please???

Thank you

    Bookmark   June 24, 2006 at 3:14PM
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I doubt if Justin is going to share the recipe with us, as he is trying to get us to pay him $7 for it. That is advertising, Justin, and you are not supposed to do that here.

    Bookmark   June 25, 2006 at 11:06PM
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After you bake the bread, leave the oven on warm and leave the door cracked open for two hours. This makes a lot, I will half the recipe next time. It isnt delicious, but it's not bad. I think adding raisins etc would improve it. If it was the consistency of tar, you didnt bake it right. It is firm and rather dry. So have a drink handy. If you dont want the sugar, maybe stevia would work, I dont know if it's used for baking. I give my dog a small piece everyday. I froze some of the bread, the rest is alittle stale now, so I should have frozen more of it. As for the aceguru website the one I looked at had a caution from mcafee virus.

    Bookmark   October 7, 2006 at 9:37PM
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I finally got all the ingredients for the Hunza bread. I had to order the powdered soya milk from the internet ( I have one little problem... my oven does not have a setting below 170 degrees F. I was wondering, if I left the oven door wide open at 170 degrees, would that be the same as 90 degrees for two hours?

    Bookmark   October 25, 2006 at 12:15PM
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Signed up, after seeing the ntoes re canola oil. Without discussing any health pro/con re canola, I'd advise olive oil, or some other such light oil, in its place due to my feelings re canola oil's taste. ;o)

Yes, both in a cake [in spite of chocolate, etc, being therein], and in chips, I've noted its distinct [unappetizing, at least to me] flavor. Once there was this cake I normally really liked of which I was eating a piece at an old friend's house. I just had to ask her (could not do this of just anyone, mind you!) what kind of oil she had used, out of curiosity. Sure enough ... I'd correctly recognized that undesirable (to me) flavor!

So, I wouldn't worry too much if you could not find canola oil there in the UK, my friend. Try something like olive, sunflower, etc ... something you already know you like from using it elsewhere.


    Bookmark   April 21, 2007 at 10:21PM
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Thanks for dispelling the idiotic information being spread about canola oil.
And just for the record the trans fatty acids are in hydrogenated products which have been heated and chemically changed in that process and are the worst things you can possibly eat. Canola is NOT hydrogenated and cannot fall in this category at all.
When you heat oil when cooking over 350 degrees Fahrenheit it will start to change and breakdown becoming hydrogenated and that is why most cooking directions tell you to stay at or below 350 not because of fire hazard as most think. It also is absorbed into the food faster when it breaks down.
Many fast food restaurants use to use hydrogenated oils because they cook faster and heat more quickly and even now after they use their oils they become hydrogenated and break down so the food cooked in them absorb more oil hence the greasy fries some days and nice crisp less greasy on others.

Just and fyi :-)

just couldn't stand all the misinformation about canola oil which I use next to olive oil and have for many many years.
Oh I am not blind either and so far haven't attacked or bitten anyone, well other than my wife but I think she like it :-)

    Bookmark   April 23, 2007 at 12:54AM
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This is one of a the "Hunza Diet Bread Recipe" that is charged for on the net. I am posting it here. It is pretty good. Not at all sweet. It did leave me feeling full. I eat 1 slice every four hours with a tall glass of water. If nothing else it is good for you.

3/4c Unbleached Organic All Purpose White Flour
1 tsp Baking Powder
1c Pitted whole dates, chopped
1c pecans, chopped. (I use almonds as I am allergic to
3 eggs well beaten
1/4c water,

Preheat oven to 350 degrees.
Place flour and baking soda in a bowl and whisk together. Set aside.
Add the water to the eggs and mix thoroughly.
Add the flour mixture to the egg mixture and stir together
Add in dates and nutsand stir.
Place in a lightly greased 4x8x3 inch loaf pan.
Bake for 35 minutes.
When done allow the bread to cool then slice.
Each slice is about 100 calories.
The loaf should be about 2 1/2 inches high.


    Bookmark   May 27, 2007 at 7:11PM
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There is a distinct difference between genetically engineered crops and natural hybrids and it would be well worth the efforts of those who are insulting those who are warning people that all frankenfoods are highly dangerous.
There are German studies and even Monsanto's own studies which point a great problem with genetic modified foods. To not get too technical, but it has to do with the base amino acid structure the body does not recognize.

I would suggest people notice how many people have the 'new diseases' of auto immune from lupus, MG, inflamed bowel, arthritis etc.... as examples that the body is having great difficulty with these grains and oils.
Ask your vet or pet food dealer how many 'allergic' pets are showing up now to food. It is because of the hybrid corn some animals can not deal with it.

Just because you eat something and you don't end up in the emergency ward does not mean that it is not going to affect your body sooner than later. Studies now indicate diabetes is from an inflamed pancreas. Once again not inflamation is the key disease and it links back to all of these genetically modified crops.

For goodness sake people, I deal in agriculture and genetics. There are crops like Roundup corn, soybeans and canola oil where Monsanto has engineered a crop where you can spray Roundup, the same thing you put on your lawns and a herbicide which kills every plant, but it will not affect these crops. You are eating in mass now crops that a poison will not kill.
Some of these genetic crops have trace genes of even animal DNA so as to make them more resiliant. That is not natural and if you ever ask the growing number of sick people they will tell you this is not funny as they are dying slow miserable deaths.
My research hints that there is a symbiotic relationship between the amino acid hybrids, bacteria and a fungal infection. That is why so many skin diseases are manifesting including boils.
If like in MG that a person's lining off their nerve cells is being eaten off so the nervous system shorts out to the fact if complete corn diets are feed cattle that it will burn them out and kill them, should perhaps convince the experts on here claiming all of this is nonsense.
This is not about transfats. This is about a genetic engineered mutation that is being fed into the meat chain, the pets you have and you. Do a forensic test on your hair and it will not come back diverse. It will come back that you are corn due the huge amounts of it in all foods and if it is not corn, it is canola oil adding to the problem.

I have watched a black lab and an irish setter dog develop arthritis, stumbling, seizures and bloody stools. When the diet was switched to a rice base or no corn, they both recovered and healed.
People and their pets need to eat correctly and stop buying this stuff as once that happens, the corporations will loose money and won't push it onto consumers any more.
Farmers are only using now what the market demands. Start demanding natural grains, natural beef, chicken, turkey and pork and vegetables not being fertilized in Mexico using human feces (that is where the spinach and jalepino/tomatoe problems came from is human sewage waste and not swine as people were lied to.) and please stop eating those tons of preservatives they have in everything.
You don't have to be vegan as that is just as dangerous in the genetic plants they are pushing (get a clue if an insect won't eat it in the field perhaps you shouldn't eat it either.).
As far as hunza, it is molasses bread and molasses is still good for you. It covers up the strong taste of buckwheat and if you ever ate millet flower you would cringe it is so bad.
(Millet is very good boiled like oatmeal. It just is not a good flour as it is strong.)

The link provided is a natural help site for people who are having problems and the modern 'cures' are only making them more ill.

There are no side effects to good food except health.

You can quote me on that.

God bless.

Here is a link that might be useful: Earth Clinic

    Bookmark   July 14, 2008 at 3:00AM
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I need some updates. Does this work? If so which recipe did you use?

    Bookmark   October 20, 2008 at 9:38AM
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Hi, seems like it would make a lot of bread? Does it keep only in a container? Refrigerated? How long does it keep?

    Bookmark   June 24, 2010 at 5:42PM
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    Bookmark   July 18, 2010 at 5:43PM
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I've made several batches of the No Hunger Bread over the last few years. It curbs your appetite and will make your bowel movements regular. Just like any other "diet" how much you lose depends on how dedicated you are. The best thing about it was getting regular and going EVERY day and often, more than once a day.

I make only a HALF-BATCH, since it is just me eating it and you can grow weary eating it for long stretches. Plus if you mess up the recipe, you only mess up half. The ingredients can be rather expensive. I'm about 5'5", 140 lbs, and can easily drop 8 lbs in a few weeks eating this bread and drinking plenty of water.

I use canola oil, but you can use whatever cooking oil you like or have access to. I'm not sure what effect olive oil would have on the taste. I use regular powdered milk mix as I could never find "soya" type. Unrefined sugar is the yellowish sugar with large crystals, also called "raw" or "turbinado" sugar.

I bake for 1 hour on 300, then turn the oven off, cover it loosely with foil, and leave it in the oven for 2 more hours. If you overcook it, it can be VERY hard, and not pleasant to eat. I cut into ~2x2 squares and call each pc. 100 calories. This make calorie counting easy. I store mine in a doubled ziplock bag. I keep it out on the counter for a week, because it is most delicious at room temp and FRESH. After that I keep it in the fridge - make sure you keep it sealed well. This lasts for many months in the fridge.

I start the morning by drinking two 16 oz glasses of water. Then I eat 1-2 pcs. of bread, along with more water. You will be full. You can eat whatever you want during the day, but you will probably still be full. For dinner, have a pc. of bread about 30 minutes before dinner and only serve yourself about 1/2 of what you'd normally put on your plate. If you're still hungry after that (which I doubt), then have another piece for dessert.

Whether you want to lose a little weight, get regular, or just get healthier and feel better about yourself, I definitely recommend the bread. You will eat less at meals - you won't regret it.

    Bookmark   August 1, 2010 at 12:19AM
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i have been making hunza for a very long time, i have tried
many versions of the recipe and this is what i found that works. millet is like eating sand, buckwheat has many drawbacks (look em up) spelt is my fav. ! skip salt,
skip the soya milk, and only add enough water in your kitchen aid to keep the mixture moist (keep it thick though) and add dried apricots (chopped fine) i feel that
california apricots are better for this bread ! and oh yeah, FORGET crappy canola oil, instead use cold pressed extra virgin olive oil ! you can also skip any sugars and use only honey, pure maple syrup and black strap molasass. enjoy

    Bookmark   February 11, 2011 at 12:26PM
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