View Full Version : My onion bread is crumbly....
There's not much I can do about this now, but for the future... anyone know how to keep my onion bread from crumbling? I made the recipe as posted except I only used 1 big onion instead of 3. I made the recipe a week or so ago and it turned out fine. I'm not sure what to do now... I guess I can crumble it up in salads or something. I tried to make a sandwich with it and it just crumbled apart. I felt like a 3 year old trying to eat LOL. It was so messy
12-31-2006, 02:15 PM
did u over dehydrate it? because that happened with my second batch of almond bread and i didnt have the pliable sandwich bread, it kept breaking into chunks. So it ended up in a version of a taco salad instead :)
Your post is what made me think to add it to another dish. I don't think I did over-dehydrate it but who knows. I think the ingredients just didn't *stick* for whatever reason. It was also a bit oily this time. I started this last night, and turned the dial to the lowest setting over-night. When I woke, I thought they were done and as I grabbed the bread my hands were oily... so I left it in for a few more hours. It is still a bit oily but not too bad. I wonder if you can substitute the oil with water. I'm not good at messing with recipes yet so I'll wait to hear if anyone has any advice.
I know the *bread* won't go to waste... It's so yummy I could just eat it plain.
12-31-2006, 02:38 PM
Mine came out as sheets, but when I sliced them in half lengthwise, some of them crumbled, so I just squashed the bits together and they did stick back together. Have you tried squashing the bits together?
Maybe it needs dehydrating a bit longer? Mine was still dough after 4 days and still very very oily. But on the last day it turned to bread and then wasnt at all oily. So maybe dehydrate again until it stops being oily?
It's isn't too oily now... just a bit. I am able to slice it but when I put toppings on it, the bread doesn't hold. When I try to pick it up it breaks apart. I dehydrated for about a full day, which is the same time I did it last time... and it came out WONDERFUL last time... argh....
01-01-2007, 03:13 PM
I used 2 onions and it seemed to stay together nicely. How much oil and nama shoyu did you use. I've seen onion bread recipes that use 1/3 cup oil and others that use 1/2 cup.
I used 6T of nama shoyu and 1/2 cup olive oil. I did as Bobbie said and put it in for another... who knows how many hours... a bunch and it did seem to set a bit more. I have yet to try making a sandwich again... I hope that was it as I LOVE it for sandwich bread!
01-01-2007, 07:40 PM
this is good for me to know...ive still havent yet made the onion bread...i cant get vidalia onions in my town :( ill be keeping all these tips in mind when i make it!
YOU HAVEN'T MADE THE ONION BREAD?????? Oh my... oh my. I don't know what kind of onions I used but they were HUGE. I only used one. It was about the size of a softball and a bit yellowish. You MUST make this bread. It is delish... even when crumbly!
I make the onion bread often and it always comes out pliable but firm. I have served it several times at parties to non raw people and they don't even realize it is raw. People always ask me for the recipe. I do use 3 medium yellow onions. I would think if you are going to cut down on the onions you should increase the ground flax seeds and sunflower seeds. You would probably need to add more liquid. But I'm not sure. I don't care for the strong taste of Nama Shoya so I cut it in half and only use 1/4 cup of it and 1/4 cup of filtered water. I do use 1/3 cup of olive oil and my bread is never greasy. But again I do use 3 onions. Onions help bind so maybe that's why mine doesn't crumble. If you don't like onions then maybe you could use yellow squash in place of 2 onions - you could either cut them up the same way you cut the onion or you could just put the squash in the food processor with all the other ingredients and blend until smooth. Then you can mix in by hand the sliced up onion. My bread never takes longer than 24 hours at 110 degrees. In the winter it doesn't even take 24 hours. Maybe the humidity is lower? Good luck.
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