Fabulous simple bread recipe I had to share from the book, “The Raw Transformation”, by Wendy Rudell.

Recipe Directions

Save your pulp from juicing until you have 8 cups. Do not use celery pulp (too stringy). Blend together soaked raisins, veg juice and sea salt until smooth. Add this and ground flaxseed to your veg pulp now and knead mixture well with hands. Let sit in bowl covered with a tea towel for 2 days. It will rise slightly. After 2 days spread the mixture on a teflex sheet no more than 1/2 inch thick. Score into bread size pieces. Dehydrate 105 degrees for 6 hrs, then flip and dehydrate bottom side for another 6 hrs. To do this, simply place empty tray on top of bread and turn the whole thing over. This bread should be pliable and feel like bread. Separate pieces and wrap in cellophane. When stored in fridge, it will last ages.
I used only 1/4-1/2 tsp sea salt and it was enough. It’s soo filling, and you can top with anything (avo, tomato, lettuce, onion, etc, or your fav dip or pate! And soo guilt-free!! Wendy Rudell also mentions to be creative by adding your own spices, so I would love to hear other ideas for this recipe!

Laurajean's Thoughts

Fabulous simple bread recipe I had to share from the book, “The Raw Transformation”, by Wendy Rudell.

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I just made half of this recipe. Very easy! I used what I had just juiced which was 1 large beet and 6 carrots. I was almost as impatient as the one guy, but I did let my raisins soak for about 2 hours or so and did not let it set for 2 days. I wouldn't recommend so many beets, but it was still good. I used half as many raisins and filled and soaked the rest with Sun Dried Tomatoes, and just used the juice from that as my veggie juice. I did use the amount of salt called for (1/2 TBSP for half the recipe). I think I let mine dehydrate just a little too long, I wanted to be able to use it as a wrap, but ended up using it in traditional sandwich form. I enjoyed it. I spread on avocado, veganaise (probably not considered raw, but yeah well), large basil leaf, red pepper, cucumber, shallot, spinach, lettuce, and sunflower sprouts. RAWesome!

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I just made half of this recipe. Very easy! I used what I had just juiced which was 1 large beet and 6 carrots. I was almost as impatient as the one guy, but I did let my raisins soak for about 2 hours or so and did not let it set for 2 days. I wouldn't recommend so many beets, but it was still good. I used half as many raisins and filled and soaked the rest with Sun Dried Tomatoes, and just used the juice from that as my veggie juice. I did use the amount of salt called for (1/2 TBSP for half the recipe). I think I let mine dehydrate just a little too long, I wanted to be able to use it as a wrap, but ended up using it in traditional sandwich form. I enjoyed it. I spread on avocado, veganaise (probably not considered raw, but yeah well), large basil leaf, red pepper, cucumber, shallot, spinach, lettuce, and sunflower sprouts. RAWesome!

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I just made half of this recipe. Very easy! I used what I had just juiced which was 1 large beet and 6 carrots. I was almost as impatient as the one guy, but I did let my raisins soak for about 2 hours or so and did not let it set for 2 days. I wouldn't recommend so many beets, but it was still good. I used half as many raisins and filled and soaked the rest with Sun Dried Tomatoes, and just used the juice from that as my veggie juice. I did use the amount of salt called for (1/2 TBSP for half the recipe). I think I let mine dehydrate just a little too long, I wanted to be able to use it as a wrap, but ended up using it in traditional sandwich form. I enjoyed it. I spread on avocado, veganaise (probably not considered raw, but yeah well), large basil leaf, red pepper, cucumber, shallot, spinach, lettuce, and sunflower sprouts. RAWesome!

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Territa's Review

Basic Raw Bread
5
5 out of 5

I made this today and it really is such an amazing recipe! The bread is so tasty - I'm wondering what would be best to put on it - if anything! I'm eating it plain right now and enjoying it immensely! Thanks for posting this - now I have a way to use the pulp in my freezer!
BTW - my veg juice of choice was carrot juice - I guessed it would go well with the raisins!

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Oh wow! This sounds so good...can't wait to make it!

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Champ's Review

Basic Raw Bread
5
5 out of 5

Ok - this recipe is ridiculously amazing for a variety of reasons. #1 - NO MORE WASTE. #2 it tastes WONDERFUL and truly gets the job done regarding that bread craving. #3 - GUILT FREE! You're eating carrot guts, dude - it's awesome. I am NOT a regular raw foodist, but this recipe helps me understand how people do it. This recipe is VERY GOOD. I'd like to share some tips that I did and found helpful.
1 - The daily juices that I make with my friend normally contain spinach or kale, cucumber, carrot, beet, celery, lemon, apple, and ginger. However, this recipe says not to put celery in, and I was bit skeptical to incorporate the lemon, apple and ginger, as well. When juicing, we put a bag in the juicer. We would juice enough of the first 4 ingredients afore mentioned for both of us, then briefly turn off the machine and swap the bag with a clean one. This way that bag could be used for the bread and had none of the ingredients we didn't want AND the full capacity of what we used. Capeesh? Also - if you aren't a daily juicer - freeze the pulp! it keeps fine.
2 - I didn't let it rise. Perhaps it would have come out more amazing had I, but I didn't, and it was fine. So if you are looking at this recipe and put off by the 2 day wait, be impatient like me and just keep working until you're standing over the dehydrator stuffing it in your mouth.
3 - Consider making buns! Take about 3/4 a cup of the mixture and make a ball, then smush that ball so its flat-circle-like. This, like the scoring, will ensure uniformity and also make for a nice touch to your mushroom cap burger.
4 - It mentions to soak the raisins, and so I did in apple juice. I also used apple juice for the recipe, as as mentioned, it came out AWESOME. I am so thoroughly impressed.
Very hearty, very filling, very addictive, great recipe - go dirty the blender and try it - you won't regret it.

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this is such a great recipe!!! i have SOOO much pulp left from my juice fast and haven't known what to do with it. i can't wait to make this.

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are the raisins necessary? can i sub sun-dried tomatoes? what do the raisins do in the recipe?

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I am making this with spinach, pear (just one) cucumber pulp. I'll let you know It smells great so far.

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cool, I'm gonna try it with chia seeds to replace the flax. this is exactly what I was looking for--a 'basic' bread to play around with!

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Has anyone made Rawvolution's Onion bread? It's in my dehydrator now smelling so heavenly, but that's a LOT of onion.
Modifications appreciated if anyone's been there. Thanks!

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Ah so nobody responded to my question-- I went ahead made the "bread" recipe but with the pulp left overs of Collard Greens, cilantro, Kale, carrots and celery. Used some carrot juice to moisten. No raisins. It turned out great! Has a strong green flavor to it. very light. Yup a bit stringy with the celery but did not have a lot. Use it for sandwiches, side with Salad and just dipped it into some olive and oil dressing...yummy!! Even my 14 1/2 month old girl likes it!

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What about using left over kale, romaine and other leafy stuff? Does it have to be solid veggies only to make this raw bread?

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Debbietook, I've never tried fruit/veg pulp combo. I would stick with dried fruits if you do, because there is more moisture in fruit pulp, and this may cause bad bacteria to ferment.

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Deegarry, I let it sit covered with dish towel OUTSIDE the fridge on the counter, as I guess you would let bread dough rise in a warm place. I think some friendly bacteria is what makes it rise a little and makes it somewhat yeasty like real bread. If you were in Miami, FL in August, I'm not sure I'd let it sit out that long, maybe only a day in hot climates to be safe. Debbietook, I mixed everything in BEFORE I let it sit and 'rise'.

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I love this bread. I've just made my second batch in two weeks. It lasts a good while and it tastes hearty but not heavy. Too many bread recipes I've tried are way heavy on the almond meal/nuts/oil and sit like an iron weight in my stomach. This one digests beautifully. One million thanks for sharing this recipe!

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laurajean, when do you mix in the flax? Before or after the 'rising'?

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I just made this and I really like it. It has a great bread texture and its not super heavy with too many nuts. Thanks!

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Do you let the veg pulp sit in bowl OUT of refrigerator or in refrigerator?

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This looks good, and what a great way to get the fibre back from the juiced veg. Does it work with a mix of fruit/veg pulp?

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