1 cup spelt (sprouted and dehydrated)
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
Poppy seeds or sesame seeds
1. Grind up the spelt and seeds in a grinder until they become 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 145 Fahrenheit for 1-2 hours.
6. Spread the coconut oil like butter on the bread and enjoy!
A soft raw bread to eat with soup in the Autumn.
Click the button below to download the printable PDF.
You do not have any notes. Add some here. Notes are private and are only visible to you.Add New Note
© 2009-2019 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!