Recipe Directions

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!

Sweetpea's Thoughts

By sweetpea

A soft raw bread to eat with soup in the Autumn.

Print This Recipe (PDF)

Click the button below to download the printable PDF.

My Notes

You do not have any notes. Add some here. Notes are private and are only visible to you.

Add New Note

Comments

Top voted

24 votes
+
Vote up!
-
Vote down!

oh-mah-gawd. this could be the greatest thing ever!

Good question about the bloat- what are others experiences with sprouted spelt?

23 votes
+
Vote up!
-
Vote down!

does it have to be dehydrated at 145 degrees? doesn't that technically make it not raw when its over 118?

21 votes
+
Vote up!
-
Vote down!

Thank you. I've been craving bread lately and this looks fabulous.

All

11 votes
+
Vote up!
-
Vote down!

You're welcome!

12 votes
+
Vote up!
-
Vote down!

omgoodness!!!! I made a modified version of this bread and wow, it was delicious! I've tried at least 10 different raw bread recipes and hated all of them! I realized that I can't eat a lot of flax seed. So I used ground up chia seed instead of the flax, and since my daughter is allergic to sesame seeds I used hemp seeds. It turned out great. I made a challah with some of the dough, and it was perfect for us to celebrate Shabbat on Friday... and will now be a staple in my diet. Oh, and I ate it with some of my seed cheese and it was just like bagal and cream cheese! thank you for such a wonderful recipe. :)

12 votes
+
Vote up!
-
Vote down!

Hi, I'm sorry but this is a debatable point and I'm not into debates. Dry at the temperature you want to, it will still work out.

23 votes
+
Vote up!
-
Vote down!

does it have to be dehydrated at 145 degrees? doesn't that technically make it not raw when its over 118?

Top Voted
13 votes
+
Vote up!
-
Vote down!

thank you for a great recipe...i really enjoyed making this:)

16 votes
+
Vote up!
-
Vote down!

Hi Queenfluff, those shapes were really fun to make. Just roll out thin snakes, cut into 3 and then plait! I thought it was quite novel. I love the slices too for spreading coconut butter onto them.

14 votes
+
Vote up!
-
Vote down!

I think I'll try it with buckwheat instead of spelt, I have a huuuge bag of buckwheat waiting to be used. I might alternate with millet too. Looks lovely, very creative!

15 votes
+
Vote up!
-
Vote down!

Wow, this looks great! I will be trying these. I like that the recipe has similar ingredients to the bagels I make so I know they will turn out yummy. Just an FYI - for those you worried about the grains. I have made raw bagels with millet and quniona and they turned out great. I also use rye. So you can use other grains - I haven't made them with buckwheat before but a few people told me they tried and they didn't like the taste of them. But add herbs and spices to compensate for that. I use sunflower seeds instead of sesame and no flax. How did you get those cute shape without driving yourself nuts? :)

12 votes
+
Vote up!
-
Vote down!

I used to get alot of bloating with wheat too but spelt has less gluten and the fact that it has been sprouted makes it more a living food rather than a dead starchy grain. Experiment and see what works. I have also used 1 cup buckwheaties, 1 cup sesame seeds and 1 cup flaxseed as a basic bread mix and the results are also very good! Enjoy.

24 votes
+
Vote up!
-
Vote down!

oh-mah-gawd. this could be the greatest thing ever!

Good question about the bloat- what are others experiences with sprouted spelt?

Top Voted
10 votes
+
Vote up!
-
Vote down!

I love you sweetpea!!! This bread is going to rock my world. I can't WAIT to try it. I'll report back once I make the bread.

14 votes
+
Vote up!
-
Vote down!

This looks awesome!!!

13 votes
+
Vote up!
-
Vote down!

I'm a bit scared of trying spelt from having bad experiences when eating cooked spelt bread. Do you think the raw sprouted spelt will bloat like the cooked version? I am also craving bread and this looks amazing. What could you substitute the spelt with?

15 votes
+
Vote up!
-
Vote down!

Wow, I think this might be a reason for me to finally get a dehydrator (or in the fall when I crave foods like this again). Looks amazing!

14 votes
+
Vote up!
-
Vote down!

ah, this looks amazing. I'll be trying this out once I get a dehydrator. Thanks for posting this!

21 votes
+
Vote up!
-
Vote down!

Thank you. I've been craving bread lately and this looks fabulous.

Top Voted
15 votes
+
Vote up!
-
Vote down!

OK time to get a dehydrator

15 votes
+
Vote up!
-
Vote down!

Hello, thank you for your comments. Eden, asofetida is a spice that is used in India to replace onion and garlic. It has a slightly cheesy oniony flavour. You could try adding some onion powder instead or grated garlic.

12 votes
+
Vote up!
-
Vote down!

Oh yum! I love sprouted bread! That sounds really delish. What is asofetida? What is a more similar spice?

11 votes
+
Vote up!
-
Vote down!

That looks like a great recipe!! Nice picture, too.

Leave a Comment