The Surprisingly Delicious World of Raw Bread

My first encounter with raw bread was…unexpected. A friend, known for her adventurous culinary spirit, served it alongside a vibrant raw vegetable medley. Skeptical, I took a bite. The texture was delightfully chewy, the flavor nutty and satisfying. It wasn’t “bread” in the conventional sense, but a delicious and wholesome alternative that completely changed my perception of what bread could be. This recipe, shared by that same friend, originates from raw food pioneer Ani Phyo and opens a door to a whole new realm of grain-free, nutritious possibilities. And the best part? It requires no oven!

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 4 hours 5 minutes
• Total Time: 4 hours 10 minutes
• Servings: 9
• Yield: 1 loaf
• Dietary Type: Vegan, Gluten-Free, Raw

Ingredients

• 1 cup ground flax seeds
• 1/3 cup whole flax seeds
• 1/2 teaspoon sea salt
• 1 garlic clove, minced (organic if you can find it)
• 2 tablespoons yellow onions, chopped (organic if you can find it)
• 1 1/3 cups water
• 2/3 cup sunflower seeds (raw or organic if you can find it…de-shelled)
• 1/4 cup black sesame seeds

Equipment Needed

• Dehydrator
• Dehydrator tray
• Mixing bowl
• Spoon

Instructions

1. In a mixing bowl, combine the ground flax seeds, whole flax seeds, sea salt, minced garlic, chopped yellow onions, and water. Mix thoroughly until well combined.
2. Add the sunflower seeds and black sesame seeds to the mixture. Stir well to ensure all ingredients are evenly distributed throughout the batter.
3. Using the back of a spoon, carefully spread the batter evenly onto one dehydrator tray. Aim for a consistent thickness to ensure even dehydration.
4. Dry the bread in a dehydrator at 104 degrees Fahrenheit (40 degrees Celsius) for 4 hours. This low temperature preserves the raw integrity of the ingredients and allows for gradual moisture removal.
5. After 4 hours, carefully flip the bread. Use a knife or pizza cutter to score the bread into nine slices. This will make it easier to break into neat portions after dehydration is complete.
6. Dehydrate for an additional hour to complete the process. The bread should be firm and slightly crispy to the touch.
7. Alternatively, for a sun-dried version, place the prepared bread on a tray in direct sunlight for approximately 3 hours. Score the bread into slices, flip it over, and continue drying for another 2-3 hours, or until desired dryness is achieved. Remember that sun drying times may vary depending on the intensity of the sunlight and ambient temperature.

Expert Tips & Tricks

• Flaxseed Freshness: For optimal flavor and nutritional value, use freshly ground flax seeds. You can grind whole flax seeds in a coffee grinder or high-speed blender just before making the recipe.
• Spreading the Batter: To prevent the batter from sticking to the dehydrator tray, you can line it with parchment paper or a non-stick dehydrator sheet. This will also make it easier to remove the bread after dehydration.
• Dehydrator Placement: Ensure proper air circulation in your dehydrator by not overcrowding the trays. This will help the bread dehydrate evenly.
• Doneness Check: The bread is done when it’s firm to the touch and doesn’t feel overly moist. If it’s still soft after the recommended dehydration time, continue dehydrating for another 30-60 minutes, checking periodically.
• Garlic Intensity: If you prefer a milder garlic flavor, use less garlic or roast the garlic clove before mincing it. Roasting mellows the garlic’s sharpness and adds a hint of sweetness.
• Onion Prep: Ensure the onions are chopped finely, otherwise, they may interfere with the texture of the bread.

Serving & Storage Suggestions

Serve this raw bread as you would any other bread – alongside soups, salads, or dips. It’s also delicious topped with avocado, sprouts, or nut butter.

To store, allow the bread to cool completely after dehydration. Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or in the freezer for longer storage (up to a month). If freezing, wrap the bread tightly to prevent freezer burn. Thaw at room temperature before serving. The texture might soften slightly after freezing and thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	185 kcal	N/A
Total Fat	15.2 g	23%
Saturated Fat	1.4 g	7%
Cholesterol	0 mg	0%
Sodium	137.4 mg	5%
Total Carbohydrate	8.7 g	2%
Dietary Fiber	6.5 g	26%
Sugars	0.7 g	2%
Protein	6.3 g	12%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Seed Sensations: Experiment with different combinations of seeds. Hemp seeds, pumpkin seeds (pepitas), and chia seeds are all great additions.
• Spice it Up: Add a pinch of cayenne pepper, smoked paprika, or curry powder to the batter for a flavorful kick.
• Herb Infusion: Incorporate fresh or dried herbs such as rosemary, thyme, or oregano for an aromatic twist.
• Sweet Treat: For a sweeter version, add a tablespoon of maple syrup or a few chopped dates to the batter. Be mindful that this will no longer be considered a fully “raw” bread if using maple syrup that has been heated during processing.
• Nutty Delight: Incorporate other nuts like walnuts or almonds (finely chopped) for extra flavor and nutrients.

FAQs (Frequently Asked Questions)

Q: What is “raw” bread?
A: Raw bread is a type of bread made from ingredients that have not been heated above a certain temperature (typically around 104-118°F). This preserves the enzymes and nutrients in the ingredients.

Q: Can I make this without a dehydrator?
A: Yes, you can use the sun-drying method, but it requires a sunny day and may take longer. Ovens do not maintain a low enough temperature to qualify as raw.

Q: How long will this bread last?
A: It can last up to 3 days at room temperature, a week in the refrigerator, or a month in the freezer when stored properly in an airtight container.

Q: Can I use different types of seeds?
A: Absolutely! Feel free to experiment with your favorite seeds such as chia, hemp, or pumpkin seeds.

Q: Does this taste like regular bread?
A: It has a different texture and flavor profile than traditional baked bread. The flavor is nutty and savory, and the texture is somewhat chewy and crisp. It is an excellent alternative for those seeking a grain-free, nutrient-dense bread option.

Final Thoughts

This raw bread recipe is a testament to the versatility and deliciousness of raw food cuisine. It’s a fantastic option for those seeking a gluten-free, grain-free, and nutrient-rich alternative to traditional bread. So, embrace the adventure, gather your ingredients, and embark on this culinary journey. Don’t be afraid to adjust the recipe to your personal preferences and share your creations with friends and family. And of course, let me know what you think and what variations you’ve tried – happy baking (or rather, dehydrating)!