Best 4 Raw Bread Recipes
Stepping into the culinary realm of raw bread is an exciting journey into a world of healthy indulgence. Unlike traditional baked bread, raw bread retains its nutrients, offering a treasure trove of vitamins, minerals, and enzymes that are often lost during the baking process. Whether you're a novice cook eager to explore new culinary frontiers or a seasoned baker seeking a healthier alternative, embarking on this raw bread adventure will unveil a world of flavors, textures, and nutritional benefits that will leave you craving more.
Let's cook with our recipes!
ESSENE BREAD (RAW SPROUTED BREAD)
I really enjoy essene bread. Its sprouted, not cooked like a regular loaf of bread. You can add dried organic fruits or organic herbs to this bread as you like. The possibilities are endless. This is a bread that still has all its enzymes working, this means it's basically a live food. You have to soak whatever berries you choose for your bread. These are found in most health food stores. The bread is dehydrated, not baked. I came up with this recipe for my DH and myself. We are eating more raw foods and this makes a satisfying meal. I made some pine nut cheese and will put this on the bread. It should be a delicious change from the usually baked products. NOTE: I didn't include the 2 day sprouting time in this recipe and the cooking time is actually the dehydrating time. If you do use wheat berries don't use the hard wheat berries, its not recommended. You can use other types of seeds in this. I used a mixture of sunflower and pumpkin that I soaked over night. Enzymes start to die at 106'F so avoid going above 100'F when drying this bread.
Provided by Chef Joey Z.
Categories Breads
Time 8h20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- SOAKING THE BERRIES:.
- Soak whatever berries you choose for about 2 days in "filtered water".
- **Please don't use tap water, it has too many chemicals in it and will spoil the water!**.
- To soak the berries, get yourself a large mouth 6 cup glass mason jar with a mesh lid.
- You need the mesh lid so the berries can breathe while they are soaking and the water won't go rancid.
- Put the two cups of berries in the mason jar and cover with water, rinse to remove any dust.
- Then put more filtered water into the jar with the berries and soak until evening. Pour the water off the berries through the mesh lid. Remove the lid and fill the jar back up with filtered water covering the berries completely.
- Put the jar on a 45 degree angle making sure that the berries are still covered with the filtered water, but don't let the water or berries touch the lid of the jar.
- Let them soak over night. In the morning, repeat the rinsing process.
- Do this until you see little white tails appear at the end of the berries. This means they have sprouted. Usually the second day is when they appear.
- Pour the water off your seeds you've soaked and set aside.
- Using a powerful food processor, grind the berries until you get a thick doughy type of mixture. Add the seeds, seasoning or whatever you plan to put into the bread and pulse slowly just to mix.
- You don't want these things to get chopped up too fine. If you add dried fruit it might be good to put them in the mixer fairly big before pulsing, that way they will chop a little smaller but still be recognizable.
- Form the essene into a loaf, no more then 1 1/2 inches high. Put the essene on a flat plate on a piece of oiled parchment paper and dehydrate. Then, for the last few hours, flip the bread over and dry the other side.
- The bread should be soft inside, but not mushy.
- DEHYDRATING THE SPROUTED BREAD:.
- "Do not cook the bread, keep the heat setting at about 80'F" The idea is to just form a crust around the bread, not to cook it. The Essene should be soft on the inside, but not mushy".
- Now there are a few ways to dehydrate this bread. You can set it in your dehydrator on a dehydrator sheet for 10 hours at 80'F.
- If you have a small convection toaster oven you can use that on a low setting.
- You can set it in your oven on low as well. Make sure you leave the oven door ajar for about 8-10 hours.
- This bread can be put out in the sun for 12 hours as well. Just make sure you put it under a mesh cover so the bugs won't eat it before you can.
- You can use a crock pot as well. Unfortunately, mine is too hot and won't work, so make sure you know what temperature the low setting is if you decide to use this method.
- Once the bread is done leave it out on the counter in a brown bag. Do not refrigerate. However, this is perishable, so eat it up as it can get moldy. If you don't plan on eating it right away freeze it.
- Serve with your favourite spread or Raw Pine Nut Cheese.
- Bon Appetit.
RAW BREAD
This is a recipe shared with me by a friend -- she said it came from Ani Phyo. Cook time is actually dehydrator time!
Provided by AlohaKimberly
Categories Breads
Time 4h5m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Mix ground and whole flax seeds, salt, garlic, onion, and water.
- Then -- Add sunflower and sesame seeds and mix well.
- Use the back of a spoon to spread batter evenly on one dehydrator tray. Dry at 104 degrees F for 4 hours. Flip and score into nine slices to make it easy to break in straight lines. Dehydrate another hour before serving.
- OR you can put it out in the sun for 3 hours, score it, flip it and let it go another 2-3 hours -- .
CAJUN BREAD, NO YEAST (RAW FOOD)
Make and share this Cajun Bread, No Yeast (Raw Food) recipe from Food.com.
Provided by ThatSouthernBelle
Categories Breads
Time 10h15m
Yield 1 1/2 trays, 12 serving(s)
Number Of Ingredients 9
Steps:
- Begin by juicing about 4 carrots.
- Mix all ingredients well, and spread dough on Teflex sheets on your dehydrator trays. Should fill about a tray and a half.
- Dehydrate dough at 104 degrees for 4 hours.
- Flip bread, peel away Teflex, and score tray into 9 slices of bread.
- Dehydrate another 6 hours, until desired consistency.
RAW APPLE BREAD
This is such a great recipe for in the fall. After going apple picking we always come home and bake! This is one of the recipes we make year after year. This is so good slightly warm with butter.....yum.
Provided by mommyoffour
Categories Quick Breads
Time 1h50m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Mix first three ingredients together.
- Add remaining ingredients and mix.
- Turn into greased and floured 8x4 loaf pan.
- Bake at 300 for 1 1/2 hours.
- Cool 10 minutes.
- Remove from pan.
- Cool on rack 10 minutes.
- Wrap in foil while still warm.
Tips:
- To make the best raw bread, use high-quality ingredients. Look for organic, non-GMO nuts and seeds, and fresh, local produce.
- Soak your nuts and seeds before using them. This will help to soften them and make them easier to digest.
- Use a food processor or high-powered blender to grind the nuts and seeds into a fine meal. This will help to create a smooth and consistent bread batter.
- Add plenty of flavorings to your bread batter. Use a variety of herbs, spices, and vegetables to create a unique and delicious loaf of bread.
- Dehydrate your bread at a low temperature until it is completely dry. This will help to preserve the bread and make it shelf-stable.
Conclusion:
Raw bread is a delicious and healthy alternative to traditional bread. It is made with simple, wholesome ingredients and is packed with nutrients. Raw bread is also easy to digest and is a great option for people with gluten sensitivities or allergies.
If you are looking for a new and exciting way to enjoy bread, I encourage you to try making your own raw bread. With a little practice, you will be able to create delicious and nutritious bread that your whole family will love.
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