Wednesday, August 21, 2013

Raw Sandwich Bread

I keep making the raw bread from my PB&J post over and over again because it's that good! I have a lot of people asking for the recipe, so I thought I'd dedicate a post to the raw bread all by itself.

A few other ways to elaborate on this recipe:
  • Dehydrate the bread for longer and you'll have some fantastic crackers! There's not much moisture in the bread to begin with, so it doesn't have a very long dehydration time... another 2 hours = yummy crackers!
  • Add nutritional yeast, a small piece of fresh garlic, and Italian herbs for something more akin to garlic bread. Shape it how you like... if it's thicker, it may take a little longer in the dehydrator, but I think this bread is best a little moist.
  • Add cinnamon and raisins if you'd like to make breakfast toast :)
 
Raw Sandwich Bread
(requires a dehydrator)
This recipe makes about 6 slices of 4x5" bread... 3 sandwiches!

Ingredients:
1/2 cup chia seeds
1 cup sprouted (and then dehydrated) buckwheat groats (You could sub almond flour if you have to)
1/3 cup golden flax seeds, processed into powder
1/3 cup shelled hemp seeds
1/4 cup raw walnuts
1/2 tsp Himalayan pink sea salt
1/2 cup water (as needed for blending)

Directions:

  • Process flax seeds and walnuts until powdery and add to mixing bowl.
  • Process buckwheat groats until powdery and add half of this powder to your mixing bowl. Set the other half aside.
  • Add chia, hemp seeds, and sea salt to mixing bowl
  • Slowly add water and knead the dough with your hands - This should feel like real bread dough! If you've never felt bread dough before, I don't really know how to describe it other than "doughy"... and not super sticky... so be careful to not add too much water.
  • If your dough gets sticky, slowly add more of the buckwheat groats "flour" that you set aside - You could also use almond flour if you have some.
  • Roll dough into a ball 
  • "Flour" some parchment paper with extra processed buckwheat
  • Add another piece of parchment on top of your dough and roll this out with a rolling pin to your desired thickness. I recommend slightly under 1/4 inch.
  • Dehydrate your bread on 105 for approximately 4 hours
  • Check your bread! You don't want it to turn into a cracker, so stop the dehydrator once it's firm but not too dry.
  • All done! Cut with a sharp knife in the shape you desire and make sure you refrigerate the bread. Since it's not completely dehydrated, it could go bad if left out at room temp. Keep in the fridge with parchment in between each piece to avoid sticking.

3 comments:

  1. Giving this a try this weekend! Thanks!

    ReplyDelete
  2. I made it! It's fantastic! Love all your recipes. Thanks for taking so much time to get them out to all of us through your blog and Instagram.

    ReplyDelete
  3. Thanks or this recipe! Ur the best, girl!!

    ReplyDelete