Bread challenged

[Maria]

I have tried almost all the bread recipes in Alissa's and others' books, and I haven't come across any that I really, really LIKE. They turn out heavy and/or cracker like and I can't reconcile myself to the flavors. They all sort of taste the same. I'm thinking I'll have to give up on raw breads. Any suggestions? (I've tried the onion bread, but it didn't work out due to the burning of my eyes.)

Alissa's burger buns look like regular bread in the picture, but I haven't been able to replicate that. I must be doing something wrong with the recipe.

Thanks for any input.

Maria :)

[Rawkinlocs]

I was in the same boat as you and I still don't really "do" raw breads that much. If it's the taste/texture of light, fluffy, yeast breads you're longing for, then the raw versions probably won't satisfy because that just can't be duplicated in the dehydrator, with no yeast involved.

However, I have found that for those who like those sprouted grain breads such as Ezekiel brand, the dehydrated, grain-based breads may be okay. When getting off of yeast breads, I tried to transition with Ezekiel bread and I didn't like it at all - the only way I could tolerate it was to slather it with Earth Balance spread and toast it!

I think her rye bagels are very close in texture to the cooked sprouted grain breads (one of the students in my class said it was) - I haven't tried the others. I'd like to make the rye bagels using a different grain, no caraway seeds, spread it thinner (not cracker-thin, but not as tall as recommended for bagels or loaves) and dry it out really good for a "toast" of sorts then I'd sprinkle some cinnamon on it and pour on some agave and have "cinnamon toast".

I do like the burger bun recipe, but it takes a while to get dry inside due to the thickness...but turning up the dehydrator for the first couple of hours kinda helps with that - at least it did when I made the bagels.

Have you tried that almond bread (I think it is) that was posted here? Maybe you may like that. As for the onion bread, if the teary eyes are the only thing you didn't like about that...perhaps use milder onions like leeks next time. Otherwise, if you have in your mind the taste, texture, etc. of baked yeast breads, fah-get-about-it.

[Maria]

Thank you, Rawkinlocs!!

Yes, I was hoping for a lighter bread. One thing is for sure, I won't ever go back to SAD bread. I tried, and it tastes like cardboard!!
I did get the almond bread recipes off of here, so I'll try that, and I might try the bagels.

What do you substitute bread with? Romaine lettuce leaves? I'm okay with those, but it's not a sandwich. I find myself after a year of raw being BORED with a lot of recipies. I am trying harder to make different ones and adding on to the ones I like. One thing is for sure, I don't want to go back to eating my old diet, but I find myself in limbo about not being really happy with my raw lifestyle either. I don't look forward to the meals (except the green smoothie!) :) Any advice on how to get past that blah feeling?

I actually started a notebook in which I write down the recipes I try and my comments about them. I helps to look at those when I don't know what to make.

Maria

[Frog]

I guess if you think about it Maria, most folks on the SAD diet eat the same stuff over and over again. There's nothing wrong with having a routine for eating if you are happy with it, if not have you tried checking other raw sites for fresh ideas?


the garden diet (with forum to join too) is good

http://www.thegardendiet.com/

Am I allowed to mention other sites? Hope so! :)

[Rawkinlocs]

Thank you, Rawkinlocs!!

Yes, I was hoping for a lighter bread. One thing is for sure, I won't ever go back to SAD bread. I tried, and it tastes like cardboard!!
I did get the almond bread recipes off of here, so I'll try that, and I might try the bagels.

What do you substitute bread with? Romaine lettuce leaves? I'm okay with those, but it's not a sandwich. I find myself after a year of raw being BORED with a lot of recipies. I am trying harder to make different ones and adding on to the ones I like. One thing is for sure, I don't want to go back to eating my old diet, but I find myself in limbo about not being really happy with my raw lifestyle either. I don't look forward to the meals (except the green smoothie!) :) Any advice on how to get past that blah feeling?

I actually started a notebook in which I write down the recipes I try and my comments about them. I helps to look at those when I don't know what to make.

Maria


To be honest, I don't even try to make sandwiches much anymore. I just don't like sandwiches made with raw breads. If I make a bread, I usually make it very neutral in flavor and I just spread almond butter on it, top with sliced bananas and a little agave. Now I DID enjoy the "ELT" sandwich (the eggplant "bacon" on onion bread with mayo, lettuce and tomato. But I can't do a lot of those either before I get sick of it. I guess I just have to be in the mood for a raw sandwich and lately, haven't been.

[Ama]

For the almond bread you may want to try it without the herbs de provence. That is so strong, I didn't care for it. You can make it without or sub with some other herbs.

As for the onions, I have found that I prefer sweet onions (don't remember the name but it starts with a "V") and to help with being teary eyed, I put them in the fridge. They don't make me tear when they've been in the fridge for a while.

[Maria]

Thank you Frog and Rawkinlocs! Will try some other websites.

I'm happy about being raw, I'm just trying for more excitement in my recipes. I've dedicated more time to spouting and planning for dehydrated stuff, which I didn't do before. I ate LOTS of salads. :) (Stiill do, in fact...) I think bread will go by the wayside.

It's like with everything else, you have to grow into a taste, retraining tastebuds. I spent many years eating the Other Stuff....
I keep in mind how well I feel on raw.

Maria

[Maria]

For the almond bread you may want to try it without the herbs de provence. That is so strong, I didn't care for it. You can make it without or sub with some other herbs.

As for the onions, I have found that I prefer sweet onions (don't remember the name but it starts with a "V") and to help with being teary eyed, I put them in the fridge. They don't make me tear when they've been in the fridge for a while.

Ama,

Thanks! I'll keep the herbs to a minimum. With the onion bread, I was teary eyed throughout the dehyrating process. I had to put the dehydrator outside (Florida.) I probably put too many onions, and I used sweet yellow onion. The V onion you mentioned might be Vidalia.

[Ama]

I use one of the sweet onions (Vidalia) as they are very large. I have at times used one and a half but never 3 like it calls for in the recipe. I've been teary eyed cutting onions but never while dehydrating... not sure why that would happen.

[RawFoodieMom]

I second Alissa's rye bagels!!! They really are a great bread substitute. I had them when I was at Alissa's and I was so surprised about the texture, it's really great. I hope when I make them they turn out the same. :)

Definitely give them a shot, I think they might satisfy what you're looking for in the way of texture. It's not as light as bread, but not as dense as SAD bagels either. Hard to explain, you just have to experience it! But I think it's definitely worth a shot.

Debra

[Faithfullyfit]

I love the dryer texture of the dehydrated breads...but when I am really busy and not much time to make them I dehydrate a few portobella's brushed with olive or grape seed oil (about an hour)- they make the perfect size 'BUN"- then I load' em up with a variety of greens, veggies, olives and avo's! YUMMY!:p

[RawFoodieMom]

I love the dryer texture of the dehydrated breads...but when I am really busy and not much time to make them I dehydrate a few portobella's brushed with olive or grape seed oil (about an hour)- they make the perfect size 'BUN"- then I load' em up with a variety of greens, veggies, olives and avo's! YUMMY!:p

Woah, that sounds really good!!

[Maria]

Thank you all for your support!

I will try the bagels and possibly make another batch of onion bread, using a different onion (and fewer than 2 lbs.)

Maria

[Maria]

Faithfullly, I love portabellas, and will try that as a recipe. However, do you use two portabellas, one on top and one on the bottom? Or just one on the bottom?

[Faithfullyfit]

Faithfullly, I love portabellas, and will try that as a recipe. However, do you use two portabellas, one on top and one on the bottom? Or just one on the bottom?

I usually leave it open face with just 1 mushroom....but, if I am really hungry -I will eat both - It is my RAW whopper -hee hee:D When they dehydrate they do get smaller and pliable enough to flatten while still warm!

Have a great night!