Homemade Breads and Buns
Hunza Bread Recipes

Well, there's rumours going around that this is a miracle diet bread - eat it and the weight will simply fall off! Right! And, for the low price of $xx.xx you can buy the recipe and bake it yourself!

If you do your searches, you can find Hunza Bread recipes all over the net! So, don't get soaked into purchasing something that, in all probability...
1. ...Won't decrease the mass of your body structure or it's weight.
2. ...You can find for FREE!

HUNZA MILLET BREAD RECIPE (Himalayan)

• 1 cup Millet flour
  
• 1 cup grated carrots
  
• 1 tablespoon honey
  
• 1 tablespoon vegetable or iodized salt
  
• 2 tablespoons vegetable or olive oil
  
• 2 eggs - yolks and whites separated

Combine flour, carrots, and salt and mix well. Mix 3/4 cup of boiling water, oil and honey and add to the flour/carrot mixture. Adding 2 tablespoons of cold water to the egg yolks, beat well and add to the flour mixture. Beat the egg whites until stiff and fold them into the flour mixture. Bake in a hot, oiled pan at 350°F for about 40 minutes.

	I have never tried the above recipe. Since it doesn't use anything to assist in the rising process (yeast or baking powder), it will probably be a flat bread. I would bake it in a flat pan, 9x12x2, rather than the usual bread pan because the center of the loaf may not cook properly if the loaf is too deep. Your comments would be greatly appreciated!

"Hunza" is Hungarian for Golden Raisin, therefore Hunza Bread most likely stems from the Hungarian culture. Most Hungarian recipes contain raisins, nuts and spices, and a varied list of flours (I found none that used Millet flour), and are more like a dessert bread rather than a dietary staple. Following is the Hungarian style of Hunza Bread.

HUNZA BREAD RECIPE (Hungarian style)

• 1 package 1/4 ounce active dry yeast
  
• 2 cups bread flour
  
• 1 cup whole wheat flour
  
• 1/4 cup wheat germ
  
• 1/4 cup packed brown sugar
  
• 1 teaspoon salt
  
• 2 Tbsp butter
  
• 3/4 cup golden raisins
  
• 1/4 teaspoon ground ginger
  
• 1/2 teaspoon ground cinnamon
  
• 1-1/2 cups warm water (110°F - 45°C)

By Hand:
Add the yeast and brown sugar to the warm water. Let rest for 10 minutes. While waiting, combine the flours and wheat germ. Add the salt, ginger, cinnamon and the raisins to the flour and mix well. Melt the butter. Add the melted butter to the yeast mixture. Then add the flour mixture by increments, mixing well between additions. On a lightly floured surface, knead the dough until smooth (approximately 10 minutes). Oil a large bowl well and add the dough, flipping to coat it well with the oil. Cover and let rise until doubled in a warm place. Punch the dough and shape it into loaves and place in well oiled pans. Cover and let rise until doubled, but no more than one inch above the top of the pan. Bake at 350°F for 40 minutes.