View Full Version : SOS Raw Bread Making
05-26-2006, 02:19 PM
I'm having some issues when making my raw bread. It comes out tough like a cracker, and I thought thats what it was supposed to be like until I went to a raw restaurant and it was moist and dark brown. I usually use a food processor to grind my grain, but I just tried it in a blender to see if that was the problem and it still came out dry. Could it be my cheap Nesco dehydrator- do excaliburs make moist bread? How do you make your raw bread and what is it's consistency like? Thanks!!
05-26-2006, 02:23 PM
More than likely it depends on the recipe you're using. What recipe are you using? What ingredients are in the bread to make it moist?
I don't think the dehydrator makes the difference, though I may be wrong.
Also, how long do you dehydrate it? How thick or thin is it?
I usually do just a flat sheet and cut into bread "slices" rather than trying to make a loaf and I dehydrate just until it's no longer soggy inside, yet pliable and soft...if I dehydrate longer, it will become a thick cracker.
05-26-2006, 02:24 PM
Hm. What ingredients are you using?
That should help us to help you :)
05-26-2006, 06:43 PM
Well yesterday I made a batch of sprouted kamut, garlic, red bell pepper, carrots, and sun dried tomato. I blended the kamut and food processed all the other ingredients and then mixed everything together. I put it in my nesco dehydrator (which is one of the round ones with a hole in the middle) and made two sheets of it with the batter around 1/3-1/2 in. thick. It was crispy like a cracker after 24 hrs of dehydrating. Hmmm...
05-26-2006, 07:38 PM
Depending on the moisture in the batch, that seems like a long time in the dehyd for 1/3" thick. Don't be discouraged, though....just keep trying and
put it in the dehydrator late in the evening, so you can monitor it more during the daytime.
05-26-2006, 07:43 PM
Also, you can take your bread-to-crackers, break them up into the food processor, add a bit of water and blend and do it again...I mean, are they good as crackers flavor-wise?
But I agree with CAdreamer that 24 hours is a bit long for the thickness you had. I'd check it after like 4-6 hours to see if it's dry enough on one side to turn it over onto the mesh tray...then, dry for about 4-6 (or 8) hours more and check the texture and consistency to see if it's what you want. If it's still a little too gooey in the middle, dry a 2-3 hours more until you get it the way you want it. Something thicker than 1/4 inch usually would take quite a while to dry to cracker-stage...so my guess is that it's drying too long.
05-26-2006, 09:06 PM
Thanks for all your help, I'm going to try it again within the next few days- but with less drying time!
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