Alfalfa and Whole Wheat Bread Recipe

This Alfalfa and Whole Wheat Bread Recipe uses wild edible alfalfa to create this satisfying dish.

| May/June 1971

Learn about this Alfalfa and Whole Wheat Bread Recipe and how you can use this free wild food in a nutritious, delicious recipe.

Alfalfa and Whole Wheat Bread Recipe

Alfalfa and whole wheat bread is a recipe that uses dried alfalfa leaf flour. This flour can be purchased or you can make your own by drying fresh alfalfa leaves in a warm room or in a very slow oven until they're brittle enough to powder between your fingers. We make powder by hand or use our Corona Grain Mill set very fine to reduce the dried leaves to flour.

Measure out five cups whole grain wheat flour and 1/2 cup alfalfa flour. Combine two cups scalded milk, 1 1/2 tablespoons bacon grease, one tablespoon salt and six tablespoons molasses or honey. Dissolve one cake yeast in 1/4 cup lukewarm water and add two tablespoons of brown sugar. Combine all ingredients and stir very well. Knead slightly and place in a greased bowl in a warm room until it doubles in bulk. Put the dough into two bread pans and let it rise again until it doubles in bulk. Place in oven and bake at 375 degrees for 20 minutes. Reduce the heat then to 325 degrees and bake until done . . . about 80 minutes in all. This bread should contain enough vitamins and minerals to fill an entire specification book.

Read more about finding wild edible foods: Foraging for Wild Edible Food.

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