‘No Hunger Hunza Bread’: A Health Miracle From the Hunza Valley

Introduction:

Hunza Bread is a primitive bread recipe as prepared by the Hunza people of Pakistan. The bread itself dates back nearly 2000 years and has been known with some variation or the other throughout the wider Himalayan region. The Hunza people are among the oldest civilization still living in these regions and are known to live highly secluded lives; barely mingling with the neighboring communities. But this community has the highest rate of human lifetime in the world, with an average of over 100 years. This extraordinary life expectancy is mostly attributed to the diet observed by these people as well as their day to day activities.

Protein Millet Bread:

The Hunza Bread forms a big part of the local diet and is rich proteins and antioxidants; incorporating such protein rich foods like raw nuts, raisins, gogi berries, and an assortment of native fruits. The lack of any significant amount of fat inducing ingredients; the Hunza bread is an ideal prescription for people wishing to lose weight. Though the eastern traditional variety of Hunza bread follows a definite recipe that has largely remained unchanged for the last 2000 years, western dieticians have created their own unique blends of Hunza bread; each comprised of a slightly different assortment and proportions of ingredients. Some of these dieticians can charge upwards of $500 in consultation fees alone, during which they will show the kind of Hunza bread that might be most effective for your body. This article will give a recipe of a simple Hunza styled bread as it is generally prepared all over the world; it may differ in appearance and taste from professional bread.

The Recipe:Hunza Bread No Hunger - Recipe

Hunza bread is really a very simple recipe if you want to try it at home; it just needs a few extra ingredients as compared to the usual bread but nothing that can’t be easily obtained from the market. The preparation time also ranges from about 30 to 45 minutes, so it’s well in the comfortable range and doesn’t ask you to be an expert baker and keep 10 things into consideration at the same time.

Ingredients:

You will need the following ingredients to prepare Hunza Bread:

  • 4 pounds of millet flour/sorghum flour or natural buckwheat.
  • 1 cup of rice flour (brown).
  • ¼ cup of Arrowroot powder.
  • Half a cup of flax meal.
  • ¼ cup of Sucanat.
  • ¼ cup of Goji Berries.
  • 2 tablespoons of Apple Cider Vinegar.
  • 1 teaspoon of Ground Nutmeg.
  • 1 teaspoon of sea salt.
  • 16 ounces of honey.
  • Half cup of Soymilk powder.
  • 1.5 cups of canola oil.
  • 1.5 cups of refined natural sugar.
  • 1 teaspoon of cinnamon.
  • 2 teaspoons of non-aluminum baking powder.
  • 16 ounces of molasses.
  • 1 teaspoon of ground nutmeg.
  • 4 cups of warm water.
  • Hunza Raisins.
  • Apricots.
  • Sliced dates.

You can also garnish the bread with chopped walnuts, almonds, and other dried fruits.

The Procedure:

You can start by first greasing the baking trays with either butter or olive oil and then prepare the dough:

  • Take all the dry ingredients in their respective proportions and pour them in a big bowl. Mix these thoroughly to get a uniform and coherent powder.
  • Next, add all the wet ingredients and mix them thoroughly so as to obtain a thick gooey compound.
  • Continue to mix and swirl with your hands until you are sure the consistency of the dough is perfect. It is neither too grainy, nor so excessively paste-like that it will harden on baking or end up collapsing.
  • Once you are sure you’ve got the correct thickness of the dough, then shape it in the form of a bread loaf and place it on your baking tray, the tray will need to be greased with olive oil and dusted with a bit of extra flour so the dough doesn’t stick to it and can be removed easily.
  • Put the tray into the oven that has been maintained at 300 degrees Fahrenheit and continue to bake for around 30-45 minutes (depending on your dough’s consistency), make sure the dough gets cooked evenly from all sides and remains tender.
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