Jan. 12, 2003 – You can healthy-up traditional dumb bread by simply adding in some whole-wheat flour.
Dumb bread is a rich, round loaf that takes its name from the very clever way in which it traditionally was made. The word "dumb" is derived from the "dum" style of baking that traveled to the Caribbean from India with indentured workers brought to the region following the emancipation of slaves.
The dough, often sweetened with shredded coconut, was placed in a skillet that was set over hot coals. Then more hot coals were placed atop the skillet lid — dum-style — to cook the bread from above and below until it was toasty brown.
Today, the foundation of a healthful diet is whole grains. Making dumb bread with whole wheat flour is a good way to pump up the fiber content. Leave out the coconut, and you save extra fat. To make this breakfast staple even more nutritious, instead of serving it with a high-fat cheese, choose a low-fat slice or even a veggie-type cheese.
Whole-wheat Dumb Bread
1 ½ cups whole-wheat flour
½ cup all purpose flour
½ teaspoon salt
½ teaspoon baking powder
1 ½ teaspoons sugar
1/4 cup milk
3 tablespoons butter
Sift flours, salt, baking powder and sugar into a bowl. Cut in butter until mixture is crumbly. Add milk and up to 4 tablespoons of water to make a stiff dough. Knead on a lightly floured surface. (The more you knead, the tighter the dough will get.) Let dough rest for 1 hour.
Form dough into a round loaf. Make designs on top with the tines of a fork. Bake at 375 degrees for 30 to 35 minutes.
Makes 12 servings. Per serving: 160 calories, 7 gms fat, 25 mg cholesterol and 320 mg sodium.
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