The Best Thing Since Sliced Bread

[Carmella]

After trying lots of different cracker recipes, along with the famous onion bread, I thought I'd graduate to making something thicker. I opted for Russell James' Mediterranean Almond Bread. See recipe on his blog:

http://therawchef.blogs.com/russell_james/2006/03/the_best_thing_.html

We used it to make sandwiches with some cashew cheese, avocado, tomatoes, marinated Portobellos, lettuce and sprouts. Don was actually moaning when he took his first bite! (I'm not kidding! LOL) Yes, it is that good!

We love it when the bread has enough personality/flavor so that you can still taste it in spite of all the goodies on top. (That's why we love the onion bread so much...)

Russell calls it "The Best Thing Since Sliced Bread" and he wasn't far from the truth...

[fairygirl]

wow, its so funny to see this post because i have that bread recipe in my dehydrator at this very moment! im so excited to taste it...it will be ready to have a sandwich tomorrow.

i also have some crepes in the dehydrator :D yummmm

[Carmella]

fairygirl,

I know, it's funny when that happens! I once found out that someone had exactly the same thing in the dehydrator at the same time... LOL

I'm curious. How did you translate the amount of zucchini and apples? I don't have a scale so I just winged it. It turned out wonderfully anyhow...

Also, did you use almond pulp that you had dehydrated? I'm wondering whether "wet" almond pulp would work too. What do you think?

Enjoy!

[Conscious Midwife]

Went to the link sems easy to prepare and sound delicious.

Can't wait 'til I get a dehydrator :p

[Raw Jewelrylady]

Carmella, thanks for posting this. How did I miss this gorgeous blog?

I signed up for the newsletter as well.

I cannot wait to try this bread recipe plus many others.

thanks for posting, :)

Lana

PS> Did he ever answer your ? about measurements for us on this side of the pond?

[Petals]

That sound good!

How thick do you guys make your breads? I tried a banana bread and made it....o about 1 & 1/2 inches thick. I dehydrated it at 105. It took 3 days! and it had fermented and was extremly sour.

Maybe I should just make slices of bread next time, and not whole thick loaves. Any bread making tips as far as the actual thickness and temps? :eek:

[Rawkinlocs]

You can do one of two things...make the breads thinner as you mentioned (making "slices"...I usually spread it thinner but not as thin as for crackers and score into squares and dehydrate until dry but pliable) or you can do the thicker "loaves" and do what many here have done which is to set your dehydrator to (I think it's like 145 or something) for the first two hours and then turn it down to 105 or so for the rest of the time. They say that the food doesn't get to that temperature for the first couple of hours and it helps it dry a little faster so it doesn't get a chance to ferment.

If you don't feel comfortable turning it up THAT high, you could always try turning it up to the maximum "acceptable" temp for raw which I guess would be around 110-115 or so.

OH...and for anyone who is like me and didn't quite know what a courgette was, I looked it up and it appears to be a zucchini. Now if only someone could tell me where to find that Herbs De Provence or atleast what to substitute it with! Maybe Herbemare?

[Raw Jewelrylady]

Rawkinlocs-I found Herbs from Provence at my local Glen's Market. The spices in it are....

Chervil, basil, rosemary, tarragon, garlic, lavender,marjoram, savory, thyme & parsley....Basically has everything but the kitchen sink ? :eek: LOL

Hope this helps.. :)

LAna

[Nini]

750g peeled courgette, roughly chopped
250g apple, cored and roughly chopped

What is the US equivalent?

And while I'm at it, what is a courgette???

Thanks,
Nini

[Ireland]

250 grams = 1 cup
750 = 3 cups

Loosely packed I imagine. Hope this helps.

A courgette, I had to look it up too, is a zucchini.

[Carmella]

lanasq,
I know, don't his recipes look awesome! I've also tried the Kale salad and it's delish! I'm planning on trying the mince pies during the Holidays... And nope, no reply yet as to how to convert the amount of courgette (zucchini for us North Americans) and apples. I put 2 small zucchinis and half a big apple and it turned out great.

Petals,
I spread this bread 1/4 " thick and dehydrated it at 110 for 10 hours or so. I, too, really like the idea of making "slices" as opposed to loaves. It just makes a lot of sense to me as it requires less dehydration time and reduces risks of fermentation.

Rawkinlocs,
Here's what Maraw writes about Herbes de Provence on her site:

*Herbs of Province is an herb blend that I use often. It is a lovely combination of marjoram, savory, thyme, rosemary, lavender flowers, basil, tarragon, garlic and parsley. If you don't want to purchase it, you may simply substitute a variety of your favorite dried herbs.

[Nini]

Thanks, Walkin'onWater!

[Rawkinlocs]

Lana and Carmella, thank you for the info on the Herbs de Province!

Interesting blend there...wonder if my picky tastebuds will like it...

[Carmella]

Rawk,

I used to not be a big fan of Italian herbs, which seems very similar, but since going fully raw, I've been enjoying it. Actually, I find that my tastebuds are getting more and more used to the intense flavors of raw foods. I can now eat things like kale, cauliflower, and broccoli which I was staying away from at first...

I do find that the Herbes de Provence has quite a strong personality, the lavendar particularly stands out. Having said that, it is still a lovely, tasty blend of herbs, in my opinion. Perhaps just one to be used sparingly.

[Raw Jewelrylady]

250 grams = 1 cup
750 = 3 cups

Loosely packed I imagine. Hope this helps.

A courgette, I had to look it up too, is a zucchini.

Thanks Walkin'....So nice to see you here ! :rolleyes:

Happy Holidays ! :)


Lana

[Raw Jewelrylady]

[QUOTE=Carmella]lanasq,
I know, don't his recipes look awesome! I've also tried the Kale salad and it's delish! I'm planning on trying the mince pies during the Holidays... And nope, no reply yet as to how to convert the amount of courgette (zucchini for us North Americans) and apples. I put 2 small zucchinis and half a big apple and it turned out great.






Carmella, I'm going to do this pasta recipe-maybe tonite & then again for a Holiday meal..It looks great. I am also going to try the Kale recipe & maybe the beet one as well. :)

Isn't his presentation awesome! I can't wait to try his idea of doing the pasta in towers & then drizzling the sauce...so cool ! :p

Lana

[Carmella]

Isn't his presentation awesome! I can't wait to try his idea of doing the pasta in towers & then drizzling the sauce...so cool ! :p

Lana

Wow! That sounds cool! I guess I had overlooked that one! LOL

Off to his blog right now...

[Carmella]

Lana,

Oh yum! Thanks for pointing this one out... I LOVE carrot and parsnip pasta! Such a nice combination!

I also really want to make his Spinach Masala (Winter Warmer). I wasn't too sure at first because of his calling for mango and raisins but after last night's curry revelation, it promises to be delish!

[Conscious Midwife]

So are mixed prepackaged herbs considererd Raw or do folks not worry about the "rawness" of herbs and seasonings????

[fairygirl]

Carmella,

hehe, yeah i totally guestimated the amt of apple and zucchini. i used one big peeled apple, and 1 medium sized zucchini. Also, i didnt use the herbs because i wanted a more neutral tasting bread.

I also spread the bread out thinly and then cut it into slices when finished. Ive made actual loaves of bread before and ive always ended up cutting it apart so that it can finish dehydrating.

Anywho, this bread is soooo dang yummy! tonite i had a sandwich with it - romaine, tomato, avocado, red pepper and a squirt of dijon, where my fillings. i smiled all the way thru my meal :D

hope u all enjoy the bread as much as i do!

[Carmella]

I've just got a fresh batch of Juliano's Real toast out of the dehydrator... I like the taste, although I cut the cayenne wayyyyyyy down (he was calling for 1 tbs!) and ommitted the jalapeno altogether. I almost broke a tooth on the whole kamut kernels though...Ouch!

lanasq,
Oops! When I gave the amounts of zucchini and apples, I forgot to mention that I halved the recipe...

Let us know how the pasta turned out, okay?

fairygirl,
Glad your bread turned out so yummy too! I was wondering how it would taste with less herbs...

Did you use dried pulp as he recommended or wet pulp?

[RowanC]

Petals, I usually make my "bread" more the thickness of a thick cracker. Once it dehydrates enough to turn it over onto a grid, I then score it with a knife. Then when it's finished drying it snaps or cuts apart nicely.

I'd say 1/4 to 1/2 inch thick is plenty thick.

[Raw Jewelrylady]

Petals, I usually make my "bread" more the thickness of a thick cracker. Once it dehydrates enough to turn it over onto a grid, I then score it with a knife. Then when it's finished drying it snaps or cuts apart nicely.

I'd say 1/4 to 1/2 inch thick is plenty thick.



RowanC-From the looks of your avatar~you are one messy eater !...LOL :D

I absolutely love looking at your adorable granddaughter everytime I read your posts.... I just had to tell you!

Lana

[fairygirl]

Carmella,


i used the wet pulp...to be honest, i didnt feel like drying out the almond pulp before making the recipe. But, it turned out great anyway so maybe it doesnt make a huge difference. :)

[fairygirl]

here is the bread, made into a veggie sandwich...as u can see, i made the bread thin, but i think next time i will make it thinner....altho i dont really like too much heavy bread. This was absolutely delish!!!!!! i hope u all will make this recipe!!

[RowanC]

Oh my GOSH! That looks so good!
Ok.. gotta make bread, gotta make bread....

[RowanC]

Awww Thanks! Did I mention her mom's name is Lana?
She was my good friend. I introduced her to my son and now she's my daughter in law! Boy, that sure worked out great! ::laughing:::

[Raw Jewelrylady]

Awww Thanks! Did I mention her mom's name is Lana?
She was my good friend. I introduced her to my son and now she's my daughter in law! Boy, that sure worked out great! ::laughing:::

How cool is that ! :)

Lana~from cyberspace :D

[Carmella]

fairygirl,
Oh wow! You should post your pict on the Photo-Only thread! Then it would be back to back with the photo I just posted of the sandwich I made with mine... LOL As you can see, I made the bread a tad thicker but then again, I like open-faced sandwiches.

I'm stoked that it worked with the wet stuff! Yay! I'll be happy to skip this step next time...

[Carmella]

Just got a reply from Russell about the amounts... Here's what he wrote:

"Glad you loved the recipe! It really fills a gap and easy easy to make enough for the week.

The recipe turns out be about 4 medium courgettes and 2 -3 apples. I'll measure it out next time I do the recipe!"

[fairygirl]

Carmella,

im going to check out you pic right now (cant wait) AND ill post my pic there by yours :)

Also, oops, i sure didnt use enough zucchini or apples - it worked anyway tho! lol

[Carmella]

fairygirl,

I know, I too didn't use enough but it was still yum.

You should be able to see the bread there somewhere, buried under a mountain of goodies... LOL

[RowanC]

I got all the stuff to make this bread today, but then I realized I had a question. Did you soak the sundried tomatoes first? Or just process them dry? :::waiting for the answer::::

[fairygirl]

RowanC,

yes, i did soak the tomatoes first and then used a cup of that.

please post a pic when u make your bread! cant wait to hear what u think of it :)

[Carmella]

I got all the stuff to make this bread today, but then I realized I had a question. Did you soak the sundried tomatoes first? Or just process them dry? :::waiting for the answer::::

I soaked mine in the oil called for in the recipe with a smidge of water.

I just had it again for supper with just a little avocado/nut mayo, tomato and lettuce and found the herb taste a little too intense for me. I think it might have to do with the fact that I didn't have the right amount of marjoram so made up with more herbes de Provence which are quite strong. Oh well, everything is a learning process.

I just love the texture though and the taste didn't bother me before when I had more goodies on top.

I might experiment next time with different flavors too...

[carolg]

Carmella,
Is Russell James blog what you call his newsletter? Curious mind her.

Thanks.
carolg

[RowanC]

I shuddered when I saw the price of the Herbs du Provence, so I looked at the ingredients, bought the herbs in the bulk section, and paid $1 instead of $5 for the same total amount! I just mixed it all up when I got home.

The herbs contain:

Rosemary
Lavender
Fennel
Thyme
Basil
Sage

The recipe also calls for Marjoram so I just added it in.

I have plenty left for probably 2 or 3 more recipes of bread (if I like it) and it didn't cost an arm and a leg!

[Sheryl]

Yes you can sign up on his site and blog entries are emailed to you.

Cheers,
Sheryl

[RowanC]

YAY! My bread is done and it looks and tastes great!
I just saw that he used FOUR apples and FOUR zuchinis. I didn't have this information so I just used one of each and it turned out ok, but next time I'll add more.

Mine is more of a cracker consistency. Is this the same as everyone else's?
I think I'll use fewer herbs next time also.

[RowanC]

I just finished a sandwich with this new bread. I used the stuffing for the pepper boats I posted yesterday.

All I have to say is...

OH MY GOSH!

This is the best bread recipe I've made yet.
I LOVE it!

It's like a soft cracker texture.. Is it more like bread when you use more zucchini?

Anyway.. I'm a happy girl. Thanks so much for this recipe! :D

[Petals]

Thank you very much Rawkinlocs and Carmella for the very valuable dehydrator tips. I will try that next time.

btw~ Speaking of herbs,I could not find the herbamere anywhere. I looked at Whole Foods, Larry's and Metropolitan market.


That sandwhich looks deelish, can I come over for lunch sometime?... just kidding!

[fairygirl]

Guys,

last nite i had another sandwich for dinner (3rd nite in a row, lol)...this was the best one yet!!!!!

Marinated mushrooms (in braggs, olive oil, and fresh parsley)
Tomato
Romaine
Spinach
Sunflower Cheese

im havin another one again tonite for dinner :D

[mongomango]

Here's a link for future reference that will convert grams to ounces and cups and vice versa.

http://www.gourmetsleuth.com/gram_calc.htm

[Carmella]

RowanC,
Glad you're enjoying the bread as much as we are!

We used it as buns with Raw Guru's Burgers (Amazing! He uses burdock root to give it an earthy flavor! So yum!) for supper last night. Also added mayo, tomato and lettuce. The BEST burger ever!

I did half the recipe (wich I'd made more now!) and used half a big apple and 1 1/2 small zucchini and it turned out great. I spread it 1/4 " thick so it was more "bready" than cracker-like.

fairygirl,
Oh yum! I'm so grateful to have come across the almond bread and the onion bread recipes. We just LOVE our raw sandwiches...It's SO great to be able to whip up such a tasty meal in minutes! I haven't eaten SAD bread in years but hadn't realized how much I liked sandwiches until now! Well, I'm pretty positive I've never tasted a SAD version that came anywhere close to these raw delicacies anyway... LOL


mongomango,
Thanks for the link...

[Carmella]

Petals,
You're totally welcome! Herbamere is a herbed-type salt. I'm sure you can find other yummy substitues in your local health food store.

[Raw Jewelrylady]

OK- Mine is in the dehydrator & I tasted the batter-YUM- I cannot wait til it's finished.

Thanks Carmella for starting this thread! :)

Lana

[Petals]

I am for sure making this bread after the holidays are over. Fairygirl your bread looks so yummy. A nice sandwich with some of Alissa's mayo and sauerkraut sounds soo good.

[Ama]

I screwed this bread up... I didn't read the ingredients in herbamere and used it INSTEAD of the herbs de provence *gasp*... the first ingredient is salt. I rummaged through the kitchen to find things to add... I added an extra apple, some carrots and some more flax. The bread is okay but still a bit salty, even after adding all my extra ingredients. I can't wait to re-try this... I think I'll have to get some herbs de provence or at least make my own blend...

[Carmella]

Oh Ama,

Sounds like the bread turned into quite a nightmare! Sorry to hear that... You MUST try it again with the right herbs. You won't regret it!

[Ama]

I definitely plan to... I wanted to cry when I read that salt was the number one ingredient... what a dope (for not reading it before putting it in)

Lesson learned? Don't try to make bread when you're:

1. really really excited (I couldn't wait to try it... I even went to the store to get all ingredients... except the proper herbs... they didn't sell them there

2. really really tired!

[Carmella]

Ama,
That's soooooooo true! When I'm tired or emotional, NOTHING I do ever turns out right! I've learned that the best thing I can do then for myself, and everyone else really (LOL), is to "minimize damage" i.e. not do much. Even better, go and lie down for a little while... Works wonders! For me anyhow...

[Bobbie]

has anyone tried adding different herbs/spices?

[Ama]

I haven't tried adding *different* herbs but I should have listened to Carmella and made only half with the herbs de provence. VERY VERY powerful stuff. I didn't care for it. I finished all of the bread, it wasn't awful but it definitely dominated anything that you put on it. Probably the lavender...

[3bigdogs]

I too made the bread with the full amount of the herbs - way too overpowering for me. I am still getting through my first loaf, and I think that I may have to throw a good portion of it away. Too intense. Next time I make it, I am going to omit the oregano, and use the Herbs de Provence in moderation. Otherwise, it is a really nice recipe.

[Eilene]

I just finished dehydrating & made a huge sandwich with the Mediterranean Almond bread for the first time. First of all, I did not dehydrate the pulp & it still came out unbelievable. The texture is just like bread only thinner. I made a sandwich with Egg-less Egg Salad (Oh my...to live for. Tastes just like deviled eggs), slices of Avocado, onion, tomamto & romaine lettuce. Help me...it was sooooo great. I LOVE eating raw!!!

[Carmella]

Ama,

Sorry to hear that you had such a bad experience with the Almond bread. When I made it in Calgary, I did both a midly herbed version and a plain one. They turned out great!

Eilene,

I'm glad you've been enjoying the bread too. BTW, I LOVE your blog! I'm also a lace knitter, although I've had to put my needles away for the last little while due to carpal tunnel syndrome. :( I'm being creative with raw food instead so it's not all bad! LOL

Oh, and I finally got around to making the Eggplant Parmesan. It's in the dehydrator right now. I've been wanting to make it ever since I saw the pic you put up on the Photo thread. Can't wait til supper...

[Eilene]

Thanks Carmella! I have not been a very good blogger as of late. I love knitting...actually I am totally obsessed with it. At least you get to do something that you really enjoy & are also very talented at do. :-)