A Community Recipe by Poemomm
This recipe combines Dr. Cousen’s methods for proper food preservation with basic food science to create an authentic yeast bread that is safe, as well as a perfect foil for cream cheese or lox.
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Shiwa
Apr 17, 2010
Dear Poemomm, I'm a chef, and I'm talking about baker's yeast as well. I've frozen yeast to prevent it from spoiling many times and it always worked well after defrosting, though I have to say, I've never frozen it TWICE, so that may help. Since I've never had Candida and since I'm not sensitive to yeast, I will make your recipe for sure. :-))) Have a nice day, Shiwa.
TomsMom
Apr 17, 2010
145 degrees?
kundalalita
Apr 17, 2010
can this be done without a dehydrator and just an oven? how is the sunflower seed butter made?
yammygirl
Apr 17, 2010
Poemomm, Thank you so much for this recipe. I, too, grew up with bagels, cream cheese and lox and have missed them being raw. I have only sprouted buckwheat before. Could you tell me at what point the sprouted millet was ready to use in the recipe? The oat groats are they also sprouted or should I just grind them?
Shiwa
Apr 16, 2010
Freezing does not kill yeast. If you're sensitive to yeast, you shouldn't eat these. The recipe sounds great though.
poemomm
Apr 16, 2010
LOL...nopers. But you can make it and tweak it to your hearts' content. How's that sound? :-)
kundalalita
Apr 16, 2010
woa... can i buy this off you
poemomm
Apr 16, 2010
No, the yeast itself dies off, so you won't have problems with yeast. Meanwhile the ENZYMES you want will still be viable. So it's really the best of both worlds. If you're nervous, You can briefly freeze the finished product (for about two hours, which will kill the yeast without harming the enzymes), or feel free to omit the yeast entirely.
I've updated the cream cheese recipe to include probiotic amounts.
intheraw13
Apr 16, 2010
this looks delicious. one question: how is it still safe to eat when it seems like the yeast would still be alive, causing intestinal problems and malabsorption of nutrients.
Hippie Chick
Apr 16, 2010
sounds great! In your cram cheese recipe how much probiotics? Pls update
greenie
Apr 16, 2010
I've been craving these and your recipe looks like it approximates the real thing. I grew up on lox and bagels. Been vegetarian so long I don't miss the lox any more, but I still miss bagels and a shmear. I'm getting back to raw and this will help. Thank you for posting it!
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