Raw bread recipe - moist spongy loaves
Posted in: Dehydrated Raw Crackers, Wraps and Breads
1. Place almonds in food processor. Process until they look like slightly chunky "almond flour." REMOVE from food processor and dump into big bowl.
2. Add psyllium husk, flax and salt to bowl that contains "almond flour" that you just made.
3. Your food processor should now be empty. Add onions, garlic and lemon juice to your food processor. Process until quite liquidy, mushy and pourable.
4. Dump onion mixture into the big bowl that contains your dry ingredients.
5. Add 1/3 cup water to big bowl. Mix everything together with spoon. Add more water (1/8 cup) if necessary to get dry, doughlike texture that you can mold into loaves.
6. Mold into six small loaves.
7. Place directly onto dehydrator tray. Dehydrate at 145 degrees for 1 hour - then reduce temperature to 110 degrees. Dehydrate for another 6 hours or so. Tastes best if eaten right out of dehydrator, but can be stored in fridge for 4 days.
The Rawtarian's Thoughts
Because I am always so excitable I think I may have blown my credibility. But this time I mean it - THIS IS SOFT, SUPPLE, CUTTABLE SAVORY RAW BREAD THAT HAS A CRUST. JUST WATCH MY VIDEO BELOW AND YOU WILL KNOW THAT YOU HAVE DIED AND GONE TO RAW HEAVEN, WHERE THERE IS SPONGY BREAD THAT MELTS IN YOUR MOUTH.
Giving props where props are due, this overall concept of spongy raw bread recipes were first invented by Chef Ito (as far as I know). Then, I recently watched this excellent tutorial by the delicious Russell James, who inspired me to create a more simple version of his bread recipe. Our recipes differ in that my raw bread recipe above doesn't require almond pulp or coconut meat - since I never have either.
Also, psyllium husk is kind of crazy on your system since it is explosively fibrous, so don't eat too much of this at once :)
A couple more tips:
1. If your dehydrator doesn't have enough room for the height of these raw loaves - remove the tray above it. Cover the hole from the missing tray with aluminium (tin) foil. Just tuck it in and wrap around.
PS: It is the psyllium husk that makes this raw bread recipe spongy and good. YOU MUST USE PSYLLIUM HUSK or this recipe won't work. Psyllium husk is pretty cheap - get a big bag of it at your health food store or you can order it online, but that's probably not necessary because I bet you can find it locally. You won't regret it! I plan to make many more recipes soon with psyllium husk.
Your raw recipe package has been sent to your email
Be sure to check your spam or bulk mail folders if you can't find your package. Enjoy your raw adventure!