Bread Recipes???

[ShelShel]

Hello ya'll. I'm going through major bread cravings withdrawal. Could anyone pass along bread recipes...please! I have no way of getting wheat berries right now...or I would be making the recipes in Alissa's Book. Please, please, please...not sure if you can hear the desperation in my tone...but it's there. :p Thanks in advance, ya'll are the best! (((HUGS)))

[Eveleaf]

Onion bread

2 1/2 lbs. sweet onions, peeled (I use only 2-3 onions, like the taste better)
1 c. ground sunflower seeds
1 c. ground golden flax seeds
1/2 c. olive oil
3 oz. Bragg's or Nama Shoyu (though many leave this out and sub with Celtic salt)

Pulse chop onions in processor. Mix in bowl w/other ingredients. Smooth onto sheets about 1/4" thick. Dehydrate 5 hours. Turn over and dry another 3-4 hours or until dry (to desired texture either soft for bread or crisp for crackers).


Mediterranean Almond Bread

Makes 18 ’slices’

1/2c olive oil
1c sun dried tomatoes, loosely packed
3c almond flour*
1c flax meal
3 medium courgettes (zucchini), peeled & roughly chopped
2 apples, cored and roughly chopped
3T lemon juice
1t salt
3T Herbs De Provence or herbs of your choice
2T marjoram or herbs of your choice

*You can make almond flour a number of ways. My favourite is to save the pulp from any almond milk I make and dehydrate it so I can keep it in a glass jar until needed. You could also use the almond pulp wet. Another way would be just to grind some almonds into flour in a high powered blender or coffee mill.

- 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. I have made bread before and used lasagna leftovers to create ‘cheese and tomato’ sarnies, one of my all-time childhood faves!


Sweet Harvest Bread

1 cup ground sunflower seeds (measure before grinding)
1 cup ground flaxseed (measure after grinding)
4 apples ( cored, peels left on)
1 lg. carrot (cut in chucks for processor)
1/3-1/2 cup oil (your choice) I used organic sunflower
1/2 cup water
1/3 cup agave nectar, honey or maple syrup (your choice)
6 medjool dates, pitted
2 T. lucuma powder (opt. but great addition)
2 T. mesquite (opt. but great addition)
1 T. ground cinnamon ( to taste)
1/4 tsp. ground nutmeg ( to taste)
2 tsp. vanilla
1 tsp. celtic sea salt

1.grind sunflower seeds and flax
2.in food processor chop apples, carrot and dates till very finely chopped but not total mush.
3.add sweetener, spices, salt, mesquite, lucuma, oil and water to processor, blend well.
4.add to dry ingredients, stir well, adding more liquid of choice to make it easy to spread.
5.divide between two teflex lined dehydrator trays
6.work next to the sink, wetting your hand as needed, spreading to the edges. Rewet your hand as needed, this really makes it so easy to spread it evenly and smoothly.
7.turn sheets a quarter turn as you work.
8.dehydrate till done, flipping half way thru—you know the routine!!
9.Dry till flexible, “bread” texture or crisp “cracker” texture as you choose.

[rawgreenyogini]

There are some wonderful bread, cracker and wrap recipes here (http://www.rawfreedomcommunity.info/forum/forumdisplay.php?f=73).

[Im2Fruity]

Bread! All you need is 4 cups of sprouted grains! (Rye, Wheat berries, Kamut, Spelt, etc.)

Grind the sprouts, mix with a little oil and salt, knead into a dough, add whatever you like (olives & rosemary, or honey & raisins, etc)
Form into small loaves (no more than 1.5 inches thick) or slices and
Dehydrate for 6-8 hours, flip over and dehydrate 4-6 additional hours.

Yum!!

[ShelShel]

Thank you, thank you! I will try some of these tomorrow. Thanks!

[sweetpea76]

Shel Shel~

If you can't find wheatberries I have access to them at my hfs and I just sprouted some, so I know they are raw. I'd be happy to send you some if you'd like. Just lemme know!!

SP :)

[ShelShel]

Thank you so much sweetpea...you are so kind. :) I'm still searching...if I can't locate any...I'll let you know. That is so nice..thank you!