Overview

This raw bread recipe uses psyllium husk to give it a nice spongy texture. A dehydrator is required.
  • Prep Time

    10 min
  • Total Time

    7 hours 10 min
  • Suggested Servings

    12 servings
  • Yield

    6 small loaves
  • Shelf Life

    4 days in fridge
  • Equipment

Ingredients

Nutrition Facts

Directions

  • 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

By The Rawtarian

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!

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 an excellent tutorial by the delicious Russell James, who inspired me to create simpler and cheaper 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.

Nutrition Overview

A-grade
  • This recipe is very low in Calories, and Carbohydrates.
  • This recipe is low in Sodium.
  • This recipe is a good source of Dietary Fiber, Riboflavin, and Vitamin E.
  • This recipe is a noteworthy source of Protein, Calcium, and Iron.

Printable Recipe (PDF)

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Photos

Comments and Reviews

Top voted

269 votes
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Hi Gilbert,

Thank you for your comment. But have you ever compared the results of oven/round dehydrator versus a real dehydrator? The results are second to none.

I completely understand where you're coming from, but for many people they get turned off if they attempt a raw food recipe and it tastes bad or goes rancid due to ineffective dehdrating.

I have attempted to dehydrate crackers in my oven with the door propped open, and they went mouldy.

You will find that I am very accommodating, realistic and encouraging, and I recommend that when it comes to food processors a very inexpensive model is all you will ever need.

But in my experience an oven just does not work as a substitute for a dehydrator for most recipes.

I appreciate your comment, but I feel that it does not help to say, "Sure, make it in your oven." Then when it doesn't turn out, they won't know whether it was the recipe or the equipment.

253 votes
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Just made these lovely breads. Absolutely delish. My parents come from a little island called Cyprus where they make a bread using onions and olives. Well, when I saw your recipe using onions, I just had to try it out. I added a handful of chopped, pitted olives (I used the black, shrivelled, sundried ones) and some chopped finely chopped parsley.

My husband says they tasted fabulous and very close to the original, but better. Love your work Laura-Jane. Xxx

214 votes
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I have to say I don't get what you have against round dehydrators and ovens. I've used both and things really come out fine.

Maybe your $250 dehydrator does it better, but it's like a car: a Porsche is nicer to drive, but it doesn't mean you tell someone without much cash to sell their Hyundai and take out a second mortgage to buy one just because it's nicer. If it gets you where you need to go, it's fine.

And honestly, an oven is fine. Just a note though, if you are using an oven, you need to keep the door propped open to allow air to circulate.

All

13 votes
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this sounds great! the only problem is that psyllium husk and flaxseed meal are not available where i live. are they necessary for the bread and with what can I replace them?

12 votes
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Hi Layan. The psyllium husk and flaxseed meal are a must for this recipe! You could try finding products online (amazon, vitacost, an online health food store).

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Hope's Review

Raw bread recipe - moist spongy loaves
4
4 out of 5

I just tried this recipe following directions exactly - the taste came out amazing, but the texture not so much. It was sort of crumbling when I picked it up and the outside seemed quite dry. Any suggestions? Should I dry for less time? Add more liquid? What would help it stick together better?

Thanks!

Hope

20 votes
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I made these today I used raw sunflower seeds They are very tasty! My only problem is I shouldn't have made an entire recipe just for me and I hope they keep till I eat them all, I am having them with Zucchini pasta and raw Marinara, Thank you so much, also I didn't have a dehydrator so I put them in my toaster oven on 150 till they felt ready,

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Good improvisation, Michelle. I'm glad you liked! :)

60 votes
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i plan to try this with sesame seeds instead of nuts…any thoughts

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Hi Cheryl,

That should be fine!

59 votes
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Hi!
I was wondering, Can I use brown onions instead? Looks yummy by the way.
Cheers!

50 votes
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Hi Mar, sure thing! Brown onions will be fine in this recipe.

60 votes
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Hi Laura Jane,

I become a member not long ago and so far I´m very exited.
I just wanted to ask you regarding this recipe if I can replace the almonds with something else (nuts, seeds???).

I´m from Argentina and right now the almonds are very very pricey. The thing is I´m looking forward to try this to show my family and friends that raw can be fun and yummy :)

Can you help me pleeeeeease :)

Many thanks. Your site looks amazing so far

58 votes
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Hi Silvia!

Yes for sure. This recipe is pretty forgiving (not all of my recipes are). You could use sunflower seeds, pecans, walnuts, pumpkin seeds, or any combination of those :)

49 votes
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I gave it a try with sunflower seeds. I guess I made my loaves too thick because they been in the dehydrator the whole day and they are still not ready. How big should I made them? Sorry! The question must sound really silly but I´m looking forward for bread and I NEED to taste this :)
I´ll let you know if they worked when they are done. In the meantime any tip will be very welcome :)

Thanks for everything
Silvia

42 votes
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Hi Silvia,

What makes you think they are not ready? They never get **really** dry. That is the appeal of this recipe :) They are soft.

Size of loaf - about 1/6th the size of a normal loaf of bread. :) Like maybe 1 1/2 inches wide by 4 inches long and 1 1/2 inches thick?

28 votes
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I´ll try it again. I won´t give up on this one until I get it right. I love everything about it so !!!! :)

Thanks for everything. I will let you know when I get it right.... although I might have to try it a couple of times. Cooking has never been my thing.

Silvia :)

26 votes
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Silvia, you can do it! :)

37 votes
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Didn´t mention it but I LOVE THIS SITE. Is lovely to hear and see you doing magic in the raw kitchen :)

39 votes
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Aww, thanks! :)

46 votes
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I've got all the ingredients, but I can't believe no one is answering these 2 questions:

Whole psyllium or ground?
Whole flax seed or ground?

Please respond, as I'm waiting to make this! Tx!

44 votes
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Hi Cat!

Whole psyllium or ground? - I am not sure, mine is flakes!

Ground flax seed (AKA flax seed meal)

:)

49 votes
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Made these yesterday. Were ready this am and what a treat. The bread is amazing. Thanks Laura-Jayne. You are a legend.

42 votes
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Aw, thanks Rachel! :) I'm pleased that you think I'm legend-material!

49 votes
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If i leave out the onion and garlic would the bread still be successful? Maybe I could use a fruit instead of garlic and onion?

Posted from The Rawtarian's Raw Recipes App

32 votes
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Hi Venke!

Try this recipe instead :)

http://www.therawtarian.com/raw-sweet-bread-recipe

38 votes
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Hi - Thanks so much for these cracker, bread and wrap recipes! I'm just wondering whether you need to soak all the nuts and seeds before using?
Thanks heaps!

35 votes
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Hey Justine! nope, no need to soak :)

42 votes
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Hi :) Can I freeze this bread?

Posted from The Rawtarian's Raw Recipes App

47 votes
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Hi Danielle,

You sure can :)

45 votes
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This looks so amazing! I really want to make this but I don't have a dehydrator. Can I still make this and how??:)
Thank you! x

35 votes
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Hi Joyce! In short, not going to work. Best to wait until you can get a dehydrator. But the good news is that I have a ton of recipes that don't require dehydrators - (although crackers are hard/impossible to do without a D!)

35 votes
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31 votes
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My pleasure Sadie, glad to have you here with me!

39 votes
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How do I know when the almonds are flour like ?

Posted from The Rawtarian's Raw Recipes App

32 votes
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Hi Sadie,

If you process for about 1-2 minutes that should do it - small, crumbly almond bits :)

33 votes
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I have a question about psyllium husk. Recently I have found an info, that it's not supposed to be served to the kids under 12y and not to be eaten late (ex.dinner/supper). Is it true? Does mixing with other ingredients change that? I need to prepare gluten free, yeast free and nut free bread for my 5 & 8 year olds. This one sounds like heaven, but I'm not sure about psyllium.

Thanks. Ulla.

30 votes
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Hi Ulla,

Interesting, I haven't heard anything specific to children myself, although I haven't researched this.

I have read that one shouldn't eat more than a few tablespoons per day. Also, I would imagine that the reason why children maybe shouldn't eat is due to choking hazard since it is so dry -- I believe I read this on the Wikipedia article about it once.

I would think that it would depend on the amount that's included in a recipe - for example, this recipe calls for a lot of psyllium, but in some of my other recipes it may call for 2 tablespoons in an entire recipe with 10 servings.

Hope this helps

27 votes
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Psyllium husks are not recommended by nutritional therapy practitioners to anyone if they think the patient will not have enough additional liquid to make it beneficial, regardless of their need. If we have psyillium husks without extra liquid (1 full glass per teaspoon) then we use water from inside our body rather than outside, thus making ourselves dehydrated. As people often take psyllium husks to improve bowel movements, the latter scenario would make the symptoms worse not better.
Psyllium husks need to be taken with adequate hydration. As in the raw recipes the liquid will usually by already absorbed before eating I can't see this is a problem for adults or children. As you are a recipe creator I would suggest you try increasing the liquid component in increments until you make it too soggy and then reduce it to the preceeding quantity, thus ensuring you have the maximum amount of absorption for the psyllium husks prior to consumption. Making it safe for all.

27 votes
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Thank you for your suggestion.

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Very interesting recipe. I asked some of my clients to taste and they all liked it very much. I did exactly what you suggested and it was very good.

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So glad your clients enjoyed the bread, Eleni :)

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skvega's Review

Raw bread recipe - moist spongy loaves
5
5 out of 5

Amazing!!!! Just love you!!!!

32 votes
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Love you too!! :) :)

47 votes
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So, Psyllium Husks or Psyllium Powder??

34 votes
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Hi JB, I use ground psyllium husks...

50 votes
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I forgot to mention that I don't have an Excalibur dehydrator. I have a Nesco which doesn't allow for much room for loaves or muffins or much of anything else with any kind of height. So, I hope the loaves come out being moist inside since I couldn't make them as thick as I wanted. And comments????

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Sounds like they turned out great! Way to make it work :)

46 votes
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I finished preparing the loaves alittle over an hour ago. Can't wait to taste the finished product!! I made two batches....one without garlic and onions, adding shredded apple instead of onions (suggestion of one of your followers); and the second loaf I still used the apple instead of onion (because I loathe onions), but added the garlic and also Rosemary to simulate the bread at Macaroni Grill. I ate some of the left over crumbles and it reminded me of Thanksgiving dressing/stuffing. So, that gave me an idea......I will use this recipe for Thanksgiving and Christmas dinners, using some celery, sage, garlic and maybe throw in some cranberries. MMMM.....
Laura-Jane, you are an inspiration to me. Thanks!

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genius idea about the stuffing!!

51 votes
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Laura, I have been wanting an easy bread recipe since that was one of my main staples before going raw 2 years ago (that, along with pasta and cheese). I miss all the Artisian and Italian breads...with the smell, texture and taste!! Oh my! My birthday is this week and I have been wanting to visit my favorite (past) restaurant, 'Macaroni Grill'. So, now, I can make my own bread and add Rosemary the way they do it! Dip it in olive oil!!! My mouth is watering! I better get my fanny to the store and get some psyllium husk, pronto!

57 votes
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Hi Rhinda! Lovely to see your name here : )

Yes, get thee fanny to a store for some silly psyllium husk lol

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I also made this by omitting the onion/garlic and adding an apple instead. It's not sweet and it's just as moist. (I didn't have any onions). This is a great bread for a raw foodist. I make raw eggless salad and I use this bread. Fantastic.

I also used this recipe as a basis for spiced cookies. Use an apple for the onion, omit the garlic and other savory stuff. Add whatever sweetener and spices (cin, ginger, cardamom etc) you prefer. Shape into cookies and dehydrate. Mine got really crispy and cookie like. Delicious. The psyllium husk is absolutely the secret ingredient and is critical to the recipe.

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COOKIES! i'm going to try that! thanks for posting. i love, love, LOVE this bread. i throw in some anise seeds and stevia to change it up. sometimes rosemary. without the onions.

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nice ideas Annie!

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Gail, good suggestion with the apple. I was just about to ask what I could use in place of the onions because I dislike (hate, rather) onions. Thanks!

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Genius, isn't it?

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Hi Gail,

Genius about the apple since the texture/moisture content would provide the same purpose as the apple.

Love the spiced cookie ideas as well. You've got my creative juices flowing.

Thank you for sharing. It's comments like yours that make this website such a handy resource for all, me included. :)

57 votes
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Gail's Review

Raw bread recipe - moist spongy loaves
5
5 out of 5

I make a rye bread by adding caraway seeds. It reminds me of the "party rye" breads that you buy near the deli (small loaves of rye bread, all sliced up)

48 votes
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Great idea Gail. Thanks for sharing it with us!

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Excellent Joanne. So glad they turned out well for you. Tasty indeed!

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Hello!) Can i use rye bran? Because i haven't psyllium husk. Or rye bran it's not a raw?

51 votes
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Hi Zoya! At risk of sound blunt, no, rye bran will not work! :)

Psyllium husk is very different and it is the only thing that will work in this recipe.

:) xox

58 votes
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I'm making this now, will let you know how things go. I did notice the loafs were somewhat hard to shape even after adding the extra water, we shall see. Fingers and toes crossed.

Posted from The Rawtarian's Raw Recipes App

52 votes
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Hi Joanne, how'd they turn out?

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Hi Laura,
I have been very keen in healthy lifestyle for a few years now and recently I discovered a RAW food style. I made a resarch about it and I have to say I like the concept of it a lot(btw that's when I discovered your fab website too :) ) I have set myself on experiment yourney 2 weeks ago. I have tried some of your recipes and I have to say they turned just DELICIOUS!! One thing that was hard for me was give up on bread so aleluja for your version of raw savoury bread! which I made just yesterday and OMG! I love eating raw,feeling energized and sooooo light, but one thing that is not quite convenient for me is the amount of nuts that is used in raw food diet(as I live in UK and the prices of nuts are quite high even if shopping in bulk online. Thus I want to ask,do you think it would be possible to substitute some of the nuts like almonds,walnuts for grinded buckwheat?Specifically in this recipe. Or at least half of the amount. Also that would add lots of complex protein into my new way of eating. I would love to continue in long term but purchasing so many nuts all the time is putting me off slightly.

If you could give me a clue how to stay raw but cheap that would be marvellous!

I love your mission, idea and recipes. I wanna say you are doing Great and we all love you for your simplicity.

Best wishes
Anicka and London :)

P.S. to readers: I purchased Excalibur dehydrator 4 trays and I am totally satisfied with it! I dehydrate just for myself so 4 trays is sufficient enaugh and is much cheeper then 9 trays one. What I love about this dehydrator is that it allows you to dehydrate bulky food as you can remove some of the trays if you need more space between each of them.

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I love to tweak your recipes a little....I added sun dried tomatoes and basil and turned it into italian bread of sorts. Also...I had to add like 1/2 cup extra water....maybe because of my added ingredients but I didn't think it would matter as long as I got the correct consistency and dehydrated for a little longer...THANKS! Love the bread!

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Hi Barclay! Great to hear from you again :) Sounds yummy. I love sundried tomatos in dehydrated stuff - tastes extra rich that way!

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If you are on a strict raw food diet, can you freeze this bread and still get all the nutrients, enzymes, etc? Does it keep it's consistency and flavor?

Thanks.

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Hi Lori, it keeps the consistency and flavor very well when frozen. I do eat frozen foods, and I do freeze some of my food. In my opinion, though, it does compromise some enzymes. In the most simplistic example, can you say that a strawberry that has been frozen for a year has the same nutritional value, enzymes, and is as "alive" as a strawberry that was just picked off the vine two minutes before? No way, they are not the same. That being said, I do freeze and eat frozen raw food - but we are kidding ourselves if we think that they are identical

154 votes
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Thank you so much and thank God for you with this knowledge to share this with others. I love bread and just ate this. It is fabulous.
At the last hour, I slice the loaves and put it back in the dehydrator and it came out like pieces of toast bread. I made a tomato pesto
and cheese and oh it was delicious. I like the onion as well. The whole thing is great I will also use the recipe to make other different
breads.
Thanks for sharing and God bless you.

140 votes
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Annie xoxoxoxoxox :)

198 votes
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I bought psyllium husk powder....Do you think this recipe will still work?

Posted from The Rawtarian's Raw Recipes App

128 votes
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I was just wondering how your bread turned out with the powder instead of whole psyllium husk?

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Hi Redheadedgirl, yes, give it a go and come back and tell me how they turned out!

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I have to say I don't get what you have against round dehydrators and ovens. I've used both and things really come out fine.

Maybe your $250 dehydrator does it better, but it's like a car: a Porsche is nicer to drive, but it doesn't mean you tell someone without much cash to sell their Hyundai and take out a second mortgage to buy one just because it's nicer. If it gets you where you need to go, it's fine.

And honestly, an oven is fine. Just a note though, if you are using an oven, you need to keep the door propped open to allow air to circulate.

Top Voted
269 votes
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Hi Gilbert,

Thank you for your comment. But have you ever compared the results of oven/round dehydrator versus a real dehydrator? The results are second to none.

I completely understand where you're coming from, but for many people they get turned off if they attempt a raw food recipe and it tastes bad or goes rancid due to ineffective dehdrating.

I have attempted to dehydrate crackers in my oven with the door propped open, and they went mouldy.

You will find that I am very accommodating, realistic and encouraging, and I recommend that when it comes to food processors a very inexpensive model is all you will ever need.

But in my experience an oven just does not work as a substitute for a dehydrator for most recipes.

I appreciate your comment, but I feel that it does not help to say, "Sure, make it in your oven." Then when it doesn't turn out, they won't know whether it was the recipe or the equipment.

Top Voted
253 votes
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Just made these lovely breads. Absolutely delish. My parents come from a little island called Cyprus where they make a bread using onions and olives. Well, when I saw your recipe using onions, I just had to try it out. I added a handful of chopped, pitted olives (I used the black, shrivelled, sundried ones) and some chopped finely chopped parsley.

My husband says they tasted fabulous and very close to the original, but better. Love your work Laura-Jane. Xxx

Top Voted
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Hi Mena, so glad your husband enjoyed them. It sounds like you made some really nice substitutions. Glad to have you here and thank you for sharing :)

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In December I was eating burgers in January I started juicing, in February I gave up wheat and dairy and started making nut butters and by march I've started experimenting with raw food! I love your website and have tried several recipes and bread has always been a weakness but I have no dehydrator and they cost a lot especially as I'm just experimenting right now. My oven is a fan oven so could that work the same as a dehydrator at low temps? By the way i love love the lemon bars! Thanks :-)

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Hi Hannah, you are on a ROLL!  Oven does not work as a dehydrator in my experience. I suggest holding off on buying a dehydrator until you are really bored and feel limited by only being able to use a food processor and blender. I got my first dehydrator after I was raw for at least 6 months. In case you want to check out the options:

Best dehydrator is 9-tray excalibur, hands down. But... it is expensive! http://tinyurl.com/ah6o3qt

You can also get a Vegikiln - they are cheaper, white, not as "reputable" but they get the job done: http://tinyurl.com/avb59e3

You should get a 8-to-10-tray, and do not get a round dehydrator.

Hope this helps!

27 votes
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Big thanks for the recipe

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Made this today. It turned out wonderfully! Very tasty. My skeptical husband said he is impressed! I replaced half of the onion with zucchini. For extra insurance, I mixed in some chia with the flax because my *fabulous* coffee grinder would not give me a fine consistency. Great recipe! Thanks! Going to try to insert an image: [IMG]http://i137.photobucket.com/albums/q233/antpeep23/rawbread_zpsf1d5fa4c.jpg[/IMG]
http://i137.photobucket.com/albums/q233/antpeep23/rawbread_zpsf1d5fa4c.jpg

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Skeptical husbands are hard to impress so well done! Sounds like some nice tweaks, Alisa, especially the half-onion, half zucc... PS: Love your cutting board!

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Thanks! Husband's a woodworker, so I have an enviable collection of them. Who knew that was a thing! :-)
PS - Brownies are next.

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I am TOTALLY envious! Seriously! I go to a lovely restaurant that has an art gallery attached to it, and they sell beautiful cutting boards for a pretty penny. I always drool over them. I need a woodworker husband!

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Hi,

This is currently in my dehydrator, I subbed zucchini for onion as I am trying to eat a sattvic diet.
Additionally, I added honey and cinnamon. It smells delicious !

I cannot wait to try !

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Hi Radha, now why didn't I think about the zucc addition myself? I think that would provide the perfect texture and deonionize it a bit! Lol   One thing about honey is that it doesn't dehydrate (will never dry at these temps) so it might be good to do a different sweetener, but in this recipe you're not trying to get it completely dry anyway so it's probably good. Thanks for sharing your tips! Gets my creative juices flowing

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I've been raw for about six years and now that I'm experimenting a bit more, ALL of your recipes are turning out to be the best in their category. Thank you.

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Hi Bree, your comment makes me beam :)

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Thank you so much! I love this recipe. Using all organic ingredients, it's costing around $3.75 a loaf. Is it possible to sub some of the raw almonds with walnut which is cheaper? Or any other suggestions to cut the cost

Posted from The Rawtarian App

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Hi Maha in this recipe you could use sunflower seeds instead of the almonds

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Can these loaves be frozen?

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Yep, Rosalie, you can freeze these

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I am wondering if this is still considered raw since it is heated to 145 degrees for an hour? I just got an excalibur dehydrator for Christmas and had wanted to make more of you recipes.

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Hi Otillie, congrats on the new dehydrator!

As you know, when dehydrating raw food it is important to keep the enzymes alive by dehydrating at 105 degrees Fahrenheit (40.6 degrees Celsius) or lower.

However, I recommend turning your dehydrator on “high” (145 degrees) for about 1.5 hours when first putting food in the dehydrator, and then decreasing the temperature to 105 degrees after 1.5 hours or so.

I suggest this because the initial warmer temperature will help to take away a lot of the moisture at first, and the thinking is that it takes a while for your dehydrator to climb up to “high” and it also takes quite a while for the food to actually get to the temperature that the dehydrator air is at so it is still safe for raw foodists.

One of the best side-effects of setting your temperature higher at first is that it’s good at getting rid of the initial moisture quite quickly. Increasing the temperature at the beginning of cooking time is common practice in the raw food community. If you are not mindful about turning the heat back down after 1.5 hours, yes, your food will be heated above 105 degrees. However, this risk is warranted. That initial heat blast can really save you a lot of time and can accelerate the dehydrating process by quite a bit, even by 50% sometimes.

For me, I do strive to live a 100% raw lifestyle; however, I also make some slight tweaks to the “rules” in order to ensure that I can stay raw over the long-term.

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Hope this sheds some light on the issue :) <3

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My friend Abeba (aka the Krazy Kracker Lady) tested this recipe last night and fell in love with it! You bet she will be making all kinds of other versions of it using the basic recipe. I went out and bought the psyllium husks and can't wait to try it! Incredibly healthy and versatile. What a great invention, psyllium husks....who would have thought that it would make great bread!!

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Hi Laurie, If you try it I would love to know how it turns out for you and what your thoughts are about psyllium husk :)

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I love this recipe! I was craving a hamburger and used this recipe with sunflower seeds (allergic to almonds) to make the buns for sliders that definitely satisfied my craving.

The consistency is very dough-like and somewhat reminded me of masa. So, I decided to make tortilla chips. I cut the recipe in half, substituted fresh corn, onion, cilantro, and a slice of habanero for the onions and lime for the lemon juice. I used about a tsp per chip and flattened it with a tortilla press (between to oiled pieces of baking parchment.) They turned out perfect. I really would like to thank you for sharing this recipe. I'm using it as a base to experiment with a lot of different ideas.

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And now you are inspiring me to make something new recipes out of these, Jayme! Love your idea. Thank you for sharing it!

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AMAZING thank you tons

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Glad you liked it. Love your picture of this recipe on FB!

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:)

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:)

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I was wondering if i put buckwheat flour instead of psyllium husk. i crave for bread so much. I have the rest of the ingredients but psyllium husk, so if i could add buckwheat i would make it tonight :)

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No sorry Nadia - buckwheat flour will not work as a substitute in this recipe. You must use psylliym husk.

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thanks a lot, i did make it last night, it tasted good, i had some this morning. i should have put less onions:) i am new to raw food and i love your website. i was just wondering why we shouldn't eat wheat. I thought wheat is a good source of fiber.

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I just made and ate this bread! It is SO GOOD!!! Even my husband, who is always skeptical about anyting healthy, LOVED it! In fact, I only have a few loaves left! Definitely a keeper! As a side note...I doubled the amount of onions becaue I really like onions :)

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Love it! When DH approves you know it's a keeper :)

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I was wondering about your dehydrating temps. You set this bread at 145 degrees for an hour? I heard that to protect the enzymes in the food you want to dehydrate at 104-112 about. Could I dehydrate at say, 108, for 12-20 hours and have the same results in the bread?

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Hi Jeanne,

I go into this in my Raw Dehydrating 101 program, but the short answer is that the dehdyrator is slow to heat up so it doesn't get up to that temp during the first hour if you turn it down after one hour

Max temp for raw foods is 105 - 110 degrees or so

Hope that helps

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Can you use Irish Moss Gel instead of Pysillum Husk?

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Mmm I'm gonna say no

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Definitely not!

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Instead of psyllium husk could I use Irish Moss Gel? I believe that would still give it a spongy effect... but not sure. I've tried 3 bread recipes and one with psyllium husk and I did not like the taste... but I could've done something wrong. I am new at this. I just really looking for something that has the taste of bread with a similar thickness and soft/crunchy to it. BTW I love love love your alfredo recipe. AMAZING!!! I need a vitamix tho!

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for those having a challenge with opening young coconuts and scraping out the meat, I found a link on youtube that's just fantastic! It's made it so easy.

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oops....forgot to add the link
http://www.youtube.com/watch?v=QPvhxeg_PUA

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Thanks Irma - I will check it out :)

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Hello! Thank you very much for this recipe, I will definitively try it.
Being just a beginner and in an "experimental" stage with raw food, this is the first time I've come across psyllium husks, I asked about it in my local natural shop, and found out that is a type of cereal/seed. I live in the UK and in said local shop this item is VERY expensive, at £17 (around US $27) for 300 grs, this could be the most expensive bread in humankind's history. Is there anything else I can replace it with?
Also, do you have a good recipe for savoury biscuits? THANK YOU!

Thank you!

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Hi Laura
If you try Holland and Barrett or even one of the large superstores they often have psyllium husks cheaper than than. You can also buy over the internet in bulk cheaper too. Its a good way to bulk our green smoothies and keep you fuller for longer
Good luck!
B

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that is weird! in Canada ground psyllium husks are actually quite cheap. The good news is that you don't need very much.

savoury biscuits - no recipe, but I will work on that! would love a savoury raw cheese scone!!

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I have tried Russel James version with the young coconut and it is great but I was wondering if you could substitute raisins and cinnomin for the onions and garlic

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Hi Joe,

Probably best to try this similar sweet bread instead: http://www.therawtarian.com/raw-bread-recipe-moist-spongy-loaves

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When you say "dry almonds", did you mean unsoaked raw almonds, or soaked but dehydrated a bit to dry? Thanks! Love your site :)

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unsoaked raw almonds

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I was so surprised by the texture of this bread, love it!

I too thought it was a bit onion-y when I followed the recipe exactly, it was good and worked well with your tuna salad recipe but you did have to be in the mood for onions.

The second time around I used zucchini in place of the onion and it worked quite well as a substitute. The great thing about zucchini is that you can go savory or sweet with it, I reduced the salt, added some raisins and a little maple syrup and it made such a yummy sweet bread. But you could also do garlic or rosemary or some savory flavor and it would probably be great too.

Anyway, thanks for another home run Laura-Jane! I look forward to Continuing to experiment with your base recipe :o)

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Absolutely love your idea for zuch. substitition :) Looking forward to trying it with my next batch :)

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What is wrong with using a round dehyrator. That is what I have.

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Most round dehydrators don't circulate air as well as the square ones. But if that's all you've got - go with it Dani!

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This raw bread truly is AMAZING! I was hesitant to use 1 1/2 cups onions because I didn't want a super-oniony bread. So I used a half of a small onion, as well as the meat from two fresh coconuts. Scraping the meat off the inside of the coconut was the only "hassle" part of this recipe. The rest is so simple! And the results.....wow.....100% worth the time I spent scraping out fresh coconut meat. It's exactly as described. Firm and crusty on the outside, moist and spongy on the inside. It cuts easily and keeps well in the fridge. I don't usually comment on recipes or participate in recipe blogs/comments. But this recipe is seriously too good to be true, so I couldn't resist sharing my joy here! I can't get over it. It makes perfect little sandwich buns, and it warms up so nicely in my dehydrator or toaster oven. I AM IN LOVE. Thanks so much for sharing this recipe! I was getting a little tired of raw "breads" that were just flax seed crackers. This is the real deal! And I highly recommend the coconut meat-onion combo. The bread still has a very nice slight onion flavor. DE-LISH.

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Yum Michelle!!

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I don't have a dehydrator. Can I bake this in an oven? What temp & for how long?

Thanks

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No sorry, won't work in an oven

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What if your oven has a warm setting that the manual states is 110 degrees?

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I hate to be a downer but I doubt it will work - because a dehydrator blows hot air around while an oven heats up an element. Quite different. I do not recommend it.

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Hey :) I am new to this but maybe my experience with a warming oven will help? I had planned to make this bread, not having a dehydrator, I always use my warming oven and so far it has worked wonderfully. After reading all the suggestion and comments I went ahead and gave it a shot. I used one small sweet onion, one small to medium zucchini and 1/2 cup of water. I also added some fresh rosemary :) The dough was perfect, not too dry or moist and I popped the six loaves in my warming oven (on cookie cooling racks) between "warm" and "200" (it is an older oven so it doesn't heat up as hot as it says) and left the oven door open a crack to allow air to flow through. I dehydrated it for about 10 hours and it came out great! Crunchy on the outside and very moist and spongy on the inside. The flavor was good too and even my husband loved it :) Like I said, my oven is old and maybe that is why it works?? But for the readers who inquired about the warming oven, maybe it will work for them too?

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Please tell me what Dehydrator you use, I just got a Biochef Dehydrator it is proving to be amazing but im wondering if it will do this recipe.....
http://www.biochef.com.au/bcf-product-cat/dehydrator/
Thankyou love your site

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Of course! Any dehydrator will do as long as it's not round

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Can we use coconut from a can?

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Mmm I'm gonna say no

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Why can't it be round? That is what I have....

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If that's all you've got by all means use the round one.

However, they don't have very good air circulation so it might not do as good of a job. Give it a try though and report back please!

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I just tried these last night! Still sort of on the fence about them because of the onion flavour. I'm realising I really can't stand raw onion. But I think I'd like to try it again either without onion or with something in its place. The spongyness is pretty neat! I did have some trouble shaping the loaves, and had to add at least an additional 1/4 cup of water past the maximum you recommended just to get the loaves to stick together. They were pretty crumbly. I wonder if maybe a bit of coconut oil might help everything stick together? (But definitely not with the onions!)

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Perhaps you can use jicama rather than onions. The texture is similar and it's practically flavorless except for a bit of sweetness. I like to juice mine and use the pulp for recipes like this one. If the pulp doesn't come out too dry, place them in a nut milk bag or kitchen towel to wring it out further. Another option is to blend them in the food processor, then wring out.

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GENIUS.

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:)

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Abeba (Krazy Kracker Lady) made it for the first time without onion. She used a bit of red bell pepper and some not-too-sweet apple instead, just to get some moisture in...and she increased the amount of water very slightly. She just loved the way they came out. Next up--various kinds of fruit, squash, etc. I bet a banana version would be delish too!

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Hi Penelope,

Thanks so much for your feedback!

Yes, this recipe definitely has a strong onion flavor. I think you could use raw coconut meat instead of the onions, but I haven't tried that myself since I don't have easy access to young Thai coconuts.

Also, thanks for sharing your dryness issue. I will make the recipe again soon with my measurements and see how I fare. I'll update here with my second results when I do that. 

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Glad to be of assistance! Your site is definitely my go-to place for getting back on the raw food wagon (which I usually fall off of because I don't have time to make all the fancy/complicated recipes posted everywhere else!). I just popped a half batch of your raw sweet bread in the dehydrator at lunch today, so I'm really excited to see how it turns out! The batter smelled absolutely amazing.

I'll have to try the coconut meat. I do remember Russell James using that in his recipe, but I've always been so daunted by the prep work of opening, draining, peeling, etc. I wonder, do you think something like bell pepper might work in place of the onion? I'd really love to have a great savoury bread recipe - it's the one thing I've had no luck with so far, and I miss sandwiches a great deal!

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I was wondering...can you use Brazil Nuts or some other nuts instead? If so which ones would you suggest? Almonds make my mouth go numb and my lips tingle.

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Yes, sure. Instead of almonds you could use brazil nuts or even sunflower seeds or probably pecans instead too.

If I couldn't use almonds I would probably use sunflower seeds myself.

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i wonder if this could be made into a pizza crust! cant wait to try it out :)

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I bet it would be AWESOME. Haven't tried it myself though.

I wouldn't think you'd need to make any substitutions really. Just flatten and dehydrate

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