1 cup sprouted and dehydrated spelt
1/2 cup flax seed
1/2 cup sesame seed
1 teaspoon asofetida or other spice
1 teaspoon caraway seeds
Dash of sea salt
1 tablespoon olive or sesame oil
Coconut oil (as butter on warm bread)
Poppy seeds or sesame seeds (as a coating)
1. Grind up the spelt and seeds in a grinder until a course flour. Transfer to a bowl and add salt and spices.
2. Use your fingertips to rub in the oil. Add a little water at a time until you have dough.
3. Transfer to your worktop and use ground buckwheat flour or flax to prevent the board getting sticky.
4. Divide the bread mixture into about 8 even pieces. Take one piece and roll into a long ‘snake’. Cut into 3 and make a plait, or you can simply slice your bread bun into thin slices.
5. Press bread into sesame seeds or poppy seeds. Dry in the dehydrator at 145F for 1-2 hours.
A soft raw bread to eat with soup in the Autumn.
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© 2009-2016 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!