On Wednesday, February 25, 2004, at 09:16  PM, Eva Hedin wrote:

> It's not a question of liking the info as much as accepting the
> source. You
> should be suspicious whenever someone tells you that they have a 2000
> year
> old secret, not generally known that they want to sell. If someone on
> the
> list has read that recipe, please tell the secret. I'm sure it's well
> known
> amongst bread baking people.

I used to eat something called hunza bread, but I have no way of
knowing how close to the real stuff it was. Made by a Lithuanian bakery
in Chicago. We actually ordered big boxes of their different breads
air-mailed to Florida, it was that good. The hunza bread had big pieces
of cracked but not ground grains in it. Very filling, as the article
said, but it also gave me the worst smelling gas... ;--)