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!

HUNZA DIET BREAD RECIPE
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.

Thanks for posting this recipe. I have been looking for it for a very long time.

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.

Guy

Oxford
England

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

Marie

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

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

Thank you so much!
Wendy.
(USA)

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??

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.

Thank you

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.

gigi

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 :-)

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
pecans)
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.

Enjoy.

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.

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.