Juice Leftover Bread

This recipe is inspired by my friend Peg that's why I often call this Peg bread. The key in the receipe is juice leftover from the juice centrifuge

Step 1: Make the juice

Use fruits and vegetables to make a juice using you juice centrifuge machine.

The fruits I usually put are apple, pear, carrot, pineable, celery, ginger, mint, some lime juice and a beet. The last one is important for achieving a red colour in the bread that makes it a bit more impressive.

It is important to remove the pits from the fruits as apples and pears before the centrifuge process. This is because they are not edible and they will remain in the leftovers of the centrifuge.

Drink the juice but don't throw anything away from the leftovers

Step 2: Process the juice pulp

Take all the leftover pulp from the juice centrifuge and put it on very low fire for a few minutes. This will allow it to become less assidic, as it is not good for the bread. Use either some coconut oil or sesam oil or olive oil to avoid sticking to the pan.

Add any spices of your choice e.g. anis, crashed mastiha,

Add a sweetener of your choice e.g. black sugar or maple syrup or grape syrup (petimezi) or pomegranate syrup

Add dried fruits and nuts cut in small piecies e.g. cranberries, raisins, pumpkin seeds, sunflower seeds,

Let it dry out a bit but not too much - around 5-10 minutes on the pan. At the end it should have some solid-liquid texture like an olive spread.

Step 3: Prepare the yeast

While doing the above you prepare the yeast for the bread. This one you can prepare it in a way you prefer but I will propose the one I usually do: Use a piece of yeast (dry or fresh), add it a glass or two of medium warm water with 1 or 2 soup spoon of sugar.

Find a way to close it tightly and keep warm for 15 minutes. You can do it by a) putting it in a bowl and covering the bowl with a plastic foil paper or b) put in a plastic bag and tie it or c) what I usually do is to put in a pressure cooker closed tightly and let it warm in the lowest temperature of the and keep in a warm place. Alternatively I usually put this in the lowest

After 15 minutes it should have risen. If not, you have to repeat with different type of yeast. The bread may not grow.

Step 4: Prepare the dow

Add flour to the yeast to create the dow. You can add any type of flower and also a mix of them. First try use the standard flower. You can enhance with rice, almond, coconut, chestnut flower. Don't add a lot of full grain flower as it will remove the nice red colour of the bread.

Add the pulp mixture to the dow. Add some salt e.g. a tea spoon. From this point onwards, keep kneeding the down until it is smooth and becomes like a pizza dow that doesn't stick to the hands. Still even if it sticks a bit you can still make a nice bread.

You may need to add as much flower as needed - ensure you have enough flower - maybe a kilo. If you have added too much you can add some water or oil. Usually the pulp mixture is still dry so you may not need to add more water.

Best results are achieved if you do the mixing while all ingredients are still a bit warm. Also when you add the pulp mixture gradually to the dow.

Step 5: Garnish and Bake

Make a bread form from the dow or place the dow in a non-stick cake or muffin baking form. Note that sometimes you may still need to add baking paper because this sticks a lot.

Put some water on the surface to stick and add some puppy seeds or sesame seeds.

Let it rise in the oven for 15-30 minutes at 60 degrees Celcious. This lets the dow grow a bit. After this, set the oven to 200 degrees or to a bread special stand. Bake it until it gets a crust on the outside. Usually I leave for 30 minutes.