Bread Recipe

[Migrou]

I need a bread recipe to make a sandwich - what is your best bread recipe that you can share?

TIA
Michelle :)

[RowanC]

I think the Mediterranean bread is the best, hands down.

I'm not sure who first posted this, but it RAWKS!
I made this WITHOUT the herbs and enjoyed it more.
It seemed to overpower the filling with the herbs, and without it still had a lovely flavor. Try it both ways :)

Mediterranean Almond Bread

Makes 18 'slices'

1/2c olive oil
1c sun dried tomatoes
3c almond flour (almond pulp from almond milk, dehydrated and ground into flour) (I did not do this, I just used almond pulp and it worked fine)
1c flax meal
4 small peeled courgette, roughly chopped
2 apples, cored and roughly chopped
3T lemon juice
1t salt
3T Herbs De Provence (I did not use herbs)
2T marjoram
-Soak the tomatoes in the olive oil overnight.
Process the olive oil, sun dried toms, courgette, apple, lemon juice, salt and dried herbs until thoroughly mixed.
- Add the almond flour and process again until a batter is formed.
- In a bowl mix the batter with the flax meal by hand. The reason you do this separately (not in the processor) is that you are likely to have too much mixture for the size if the processor at this point, and when you add the flax meal it will become quite heavy and sticky and overwork your machine.
- When mixed, process the whole batter in the machine again in small batches to achieve a light fluffy texture.
- Divide the mixture in 2 and place on Paraflexx sheets, on dehydrator trays.
- Use an offset spatula (aka offset palette knife or cranked palette knife) to spread the mixture evenly to all 4 sides and corners of the Paraflexx sheet. If mixture is too sticky you can wet the spatula to make things easier. With a knife score the whole thing into 9 squares.
- Dehydrate for 2 hours and then remove the Paraflexx sheets by placing another dehydrator tray and mesh on top and invert so that your original sheet of bread is upside down. That will allow you to peel the Paralexx sheet off and continue to dehydrate the underside of the bread.
- Dehydrate for approx 8 hours more (do this overnight so you're not tempted to eat it before it's ready) or until bread feels light in your hand. If the pieces don't fully come apart where you scored, use a knife to cut them.
So there you have it. Once you have this bread, the only limit you have is your imagination.\\\

For a good bread for SWEET sandwiches, like my favorite banana, nutbutter, honey sandwiches, nothing beats banana flax crackers!

[sport]

Do not know who to give the credit to for these 2.

Such a Sunny Rye Bread
4* cups rye berries (soaked 8-12 hours, rinsed; sprouted 12-24 hours) [I sprout closer to 12 hours than to 24.]
2* cups sunflower seeds (soaked 8-12 hours, rinsed)
2-1/2 teaspoons ground caraway seeds
2-1/2 teaspoons ground dill seed
2 teaspoons vege-sal or Spike
*measurements of sprouted rye berries & soaked sunflower seeds are after they've been soaked and sprouted (rye berries) or soaked (sunflower seeds).
If you're a regular sprouter you'll easily be able to coordinate the sunflower seeds and the rye berries - I soak the rye berries for 8-12 hours, then rinse them, then leave them to sprout and at that point soak the sunflower seeds so that the sunflower seeds are soaking 8-12 hours while the rye berries are sprouting approx. 12 hours.
Preparation:
Put all ingredients in a bowl and stir to distribute spices.
Put the mixture through the Green Power machine using the blank screen and without the outlet adjusting knob (homogenizing). For the Champion you would also use the blank screen (homogenizing).
Form into loaves (not more than 1-1/2 inches thick) and dehydrate 6-16 hours. We usually form it into 2 medium-size loaves or 4-6 little loaves. The resulting bread is crunchy on outside, moist on inside and nice and fermenty tasting - a little like rye-sourdough.

Wheat Essene Bread with Raisins and Dates
2 cups sprouted wheat berries (with little tails - less than 1/4 inch long)
1/2 cup chopped dates
1/2 cup soaked raisins
Preparation:
Stir all ingredients together.
Put the mixture through the Green Power machine using the blank screen and without the outlet adjusting knob (homogenizing). For the Champion you would also use the blank screen (homogenizing).
Form into loaves (not more than 1-1/2 inches thick) and dehydrate 6-16 hours. We usually form it into 2 small loaves. The resulting bread is crunchy on outside, moist on inside and sweet.
I've been experimenting with essene breads for 4 years and have finally gotten the knack of it. I tried every recipe I came across and have come up with 2 easy favorites - a rye-sunflower and a wheat-raisin. Oat-sunflower is good too. The trick seems to be 1)getting the proportions right 2) really grinding the sprouted grains 3) dehydrating them at low, low temperatures - like 80 degrees max. If the recipes are not on the website, let me know and I will e-mail them to you.
The results will be like you described - a bit harder on outside, a bit sticky on inside - depending on temp and ability to really grind the stuff (the lower the temp, the less the difference between outside and inside ). Also I like to let mine kind of ferment a bit so the inside is sometimes like seed cheese.
Of course grains, complex recipes and dehydrating are controversial. However I think essene breads you sprout yourself and dehydrate in sun or low temp are still better for the body than 1)essene breads you buy in health food store (which I think must be cooked at 200 or something) and 2) "real" baked bread.

[Migrou]

Thank you so much for the bread recipes, they all sound very tasty!!!

[Meli]

Hi i am new and need to try these recipies but not sure what you mean. Where do I get Paraflexx for the dehydrater? courgette? sprouted rye berries? almond pulp? Where do you get almond pulp?

[Veganforlife]

Hi i am new and need to try these recipies but not sure what you mean. Where do I get Paraflexx for the dehydrater? You can get this where you ordered your dehydrator or, I'm not sure, I think Alissa carries them? courgette? zucchinisprouted rye berries? sprout these yourself almond pulp? Where do you get almond pulp? after you make almond mylk, it's the leftovers


Hopefully this will help.

[Veganforlife]

I like RAWvolution's Famous Onion bread. It freezes well.

http://goneraw.com/recipes/show/2

recipe found above or a different version below here:

THE famous Onion bread

2 1/2 lbs sweet onions, peeled 1 cup ground sunflower seeds 1 cup ground golden flax seeds 1/2 cup olive oil 3 oz. Nama Shoyu

Put onions in food processor with ’s’ blade and process until small pieces, (but not mush). Put in mixing bowl with the other ingredients and mix thoroughly. The flax will absorb liquid. Smooth onto teflex sheets* about 1/4” thick and place in dehydrator for 5 hours, turning over for another 3-4 hours or until dry and crispy. Either break into pieces or cut with a pizza cutter, and store in refrigerator in an airtight container.

*If you don’t have an Excalibur dehydrator, any type will do – just use natural unbleached parchment paper instead of the teflex sheets.

Carmella’s note: I’ve been replacing the oil with a mixture of (roughly) 1/4 avocado, 2 tbs olive oil and water whipped up in the FP to obtain 1/2 cup and it works fabulously! I also cut down on the Nama Shoyu quite a bit.

This recipe is extremely flexible. You can transform it into a more cracker-like version by omitting the oil and using various seeds. Here’s Mel’s version also posted on RFT:

1 cup ground flax 1/3 cup whole flax 1/2 cup ground sesame 1/3 cup whole sesame 1/2 cup pumpkin seeds 2 lbs. onions (I’ll try putting only 1 onion next time as I find that the onion flavor seems somewhat stronger than with the original version for some reason!)

No oil, no salt.

[Migrou]

Thanks lucy, I think the onion bread is the first one I will try. Need to find myself some sweet onions!!

[ocean spray]

I'm trying this out right now will let you know how it is!

Essene Bread



2 Cups Soaked Wheat Berries
1/8 Cup honey
½ tsp. Celtic Sea Salt
************************************************** ********
Soak wheat berries in 4 cups water for 6-12 hrs. Rinse and drain. Stand at 45 degree angle in a screen or mesh covered jar. Do not let the seeds cover the mouth of the jar. Rinse mornings and evenings until sprouted tails are as long as grain.

Grind sprouted wheat berries in the food processor until dough chases itself around. Scrape the sides and add honey and sea salt.

Split in half and press into round flat crusts no more than ½ inch thick on work surface. Dehydrate in dehydrator at 110 degrees or full sun for 12 hours, flip and dry until the bread is pliable and not dried hard.

*Do not refrigerate, this will make the bread stale, store in a plastic bag. It can also be frozen.

[Migrou]

Yes please let me know, I can't wait to see!! :p

[blacktulip]

I recently discovered this recipe on the gone raw website. . . and it's not dehydrated- which makes it super quick and much lighter and easily digested!

Bread:
1 cup Golden Flax Seeds
2 tablespoons Tahini
dash Sea Salt

Make the “Bread” by grinding the Flax Seeds in a blender to a fine powder. Place powder in a bowl and, mixing very well, add tahini and sea salt. Use a fork to form a flat square on a plate with the mixture and cut diagonally with a knife and seperate the two halves.

It's from Bryan Au’s book Raw in Ten Minutes which i haven't seen but am interested in checking out now.

[Migrou]

Black Tulip - did you try this recipe? If so is it sticky? Can you hold it like a piece of bread?

[ocean spray]

It turned out great! I changed it a bit while making it today. I would double it next time. So I have more!!! :D
__________________________________________________ ______________

Essene Bread



2 Cups Soaked Wheat Berries = 4 cups sprouted
2 /tbs. honey
1 tsp. Celtic Sea Salt
************************************************** ********
Soak wheat berries in 4 cups water for 6-12 hrs. Rinse and drain. Stand at 45 degree angle in a screen or mesh covered jar. Do not let the seeds cover the mouth of the jar. Rinse mornings and evenings until sprouted tails are as long as grain.

Grind sprouted wheat berries in the food processor until dough chases itself around. Scrape the sides and add honey and sea salt.

Split in half and press into round flat crusts no more than ½ inch thick on work surface. Dehydrate in dehydrator at 110 degrees or full sun for 12 hours, flip and dry until the bread is pliable and not dried hard.

*Do not refrigerate, this will make the bread stale, store in a plastic bag. It can also be frozen.

[Migrou]

Ocean Spray - Happy you liked it! Can you tell me what wheat berries are? I have never seen those, I wonder if they are available in Canada?

[ocean spray]

Here is some information for you!

http://www.wheatmontana.com/store/index.php?cPath=22

[Migrou]

Hum, it looks like my wheat grass seeds, could it be the same thing??

[ocean spray]

Not wheat grass, wheat berries.

[KatK]

Wheat grass seeds = wheat berries, yes.

[Bethanie]

I'm interested in making the quickie bread recipe you posted.
Could you tell me how it held together and what did you put on it.
Thanks for posting, i'm a former "bread addict":)
My cravings come on so quickly sometimes that i am tempted to buy sprouted bread so this will really help us out.
Thanks
Beth