Post by blackcrowheart on Jan 3, 2008 15:10:14 GMT -5
Mojave Mesquite Bread
1/2 c Finely ground and sifted mesquite meal
1 1/2 c Whole wheat flour
1 Tsp. Baking powder
1 Tsp. Baking soda
2 Tlb. Oil
3/4 c Water
Combine dry ingredients. Add oil and water and mix until dough
forms a ball and cleans the sides of the bowl. (Because
mesquite beans and meal have a tendency to pick up any
moisture from the atmosphere, the amount of water needed will
vary with the weather). Lightly grease a cookie sheet or flat pan.
Form the dough into a half-sphere loaf on the pan. Bake for 30
minutes at 350 degrees.
____________________________________
Generally, mesquite meal may substitute up to 1/3 flour content in breads.
The
advantages to mesquite meal are high soluble fiber content, protein and
fructose
sugar. The result is a food which tends to stabilize the blood sugar level.
1/2 c Finely ground and sifted mesquite meal
1 1/2 c Whole wheat flour
1 Tsp. Baking powder
1 Tsp. Baking soda
2 Tlb. Oil
3/4 c Water
Combine dry ingredients. Add oil and water and mix until dough
forms a ball and cleans the sides of the bowl. (Because
mesquite beans and meal have a tendency to pick up any
moisture from the atmosphere, the amount of water needed will
vary with the weather). Lightly grease a cookie sheet or flat pan.
Form the dough into a half-sphere loaf on the pan. Bake for 30
minutes at 350 degrees.
____________________________________
Generally, mesquite meal may substitute up to 1/3 flour content in breads.
The
advantages to mesquite meal are high soluble fiber content, protein and
fructose
sugar. The result is a food which tends to stabilize the blood sugar level.