What is the best raw bread ever?? [Archive]

Eva

01-09-2009, 04:11 PM

I have made a few that bombed, and a few more that were good enough. This is the one thing I just can't seem to get right. But I've made a ridiculously good pimento cheese recipe and would love to have it with a bread.

Help!

What have you made that was just WONDERFUL? (Not just "good enough"!)

IamLoved

01-09-2009, 05:56 PM

Hi Eva,

Thanks for asking this question. I have had the same problems and have wondered the same thing myself. I look forward to seeing lots of answers!

I will let you know though that I did make an awesome flat bread once using leftover marinara sauce. I made the marinara sauce from the raw family and had a bunch leftover so I added some ground up flax and dehydraed it and it made the most delicious flat bread. I need to make that stuff again! It would taste so yummy with your cheese, and was easy to do. Sorry I don't have exact measurements for you, I just sort of eyeballed it with the flax to make it thicker.

Defiance

01-09-2009, 06:03 PM

Try the Famous Onion Bread from RAWvolution. You may want to cut back on the Nama Shoyu and replace with the same amount of water though. It's a bit strong for me with the full amount of Nama Shoyu.

HolyGuacamole

01-09-2009, 06:06 PM

Eva

01-09-2009, 07:21 PM

Hi Eva,

Thanks for asking this question. I have had the same problems and have wondered the same thing myself. I look forward to seeing lots of answers!

I will let you know though that I did make an awesome flat bread once using leftover marinara sauce. I made the marinara sauce from the raw family and had a bunch leftover so I added some ground up flax and dehydrated it and it made the most delicious flat bread. I need to make that stuff again! It would taste so yummy with your cheese, and was easy to do. Sorry I don't have exact measurements for you, I just sort of eyeballed it with the flax to make it thicker.

Hmmmm... that sounds really good!!! We made salsa tonight (and ate it all!), so we're out of tomatoes. But I might get some at the store tomorrow. This sounds interesting, for sure!

Eva

01-09-2009, 07:25 PM

Try the Famous Onion Bread from RAWvolution. You may want to cut back on the Nama Shoyu and replace with the same amount of water though. It's a bit strong for me with the full amount of Nama Shoyu.

Geez! I've been hearing about this for (literally) years now, and I've never tried it. I don't have RAWvolution yet but just checked the library. It's on order. I might just take a trip over to Barnes & Noble to peek at it. I would love to buy it eventually, but I have 3 very full bookshelves and am going to hold off on buying any more books for a little while...

Fern

01-09-2009, 08:28 PM

I think this might be the Famous Onion Bread recipe that is mentioned above. I ran across this recipe yesterday in my search for raw breads!

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.

HolyGuacamole

01-09-2009, 08:55 PM

I am looking at my book and the RAWvolution recipe is:
3 large yellow onions
3/4 cups flax seed, ground
3/4 cups raw sunflower seeds, ground
1/2 c. nama shoyu
1/3 c. olive oil

Paraphrased:
Mix in a bowl, then transfer onto 2 sheets.
100 degrees for 24 hours, flip, then another 12 hours.
Cut each sheet into 9 squares.

I think the version Fern posted is Kandace's from Gone Raw?
In any case, that's about the size of it - thinly sliced onions, ground sunflower and flax seeds, olive oil, nama shoyu and water.
Sometimes I throw some of my onions into the food processor with the S blade to get them a little more liquid, while leaving some of them in perfect rings. Other times not. It's like most raw recipes, easy to play with and hard to mess up.
It is so, so yum.

Eva

01-09-2009, 09:45 PM

Yay!! You guys are the best. I am on a mission to make really yummy raw bread. I think I will try the onion bread first, then IamLoved's flatbread idea, got an idea for corn bread and zucchini bread too! I'll be a bread machine. haha.

I would love to hear if anyone else has had success with other breads. I'm in it for the long haul, and I bet I'm not the only one who wants to try some yummy breads!!

souldanzer

01-09-2009, 10:28 PM

I once made a cracker recipe and threw in some left-over sprouted lentils (I think the small red kind). I spread it thicker than usual on the dehydrator tray and didn't dehydrate it all the way to cracker stage.
The lentils gave it a very "bready" taste (to me). I guess it was similar to essene bread.

Souldanzer:o

walnutty

01-09-2009, 10:52 PM

Eva

01-09-2009, 11:02 PM

Eva

01-09-2009, 11:03 PM

Don't want to burst any bubbles....BUT...:D...you might want to make a 1/4 to 1/2 a recipe of the onion bread. There are actually a few of us here that don't like it. Mine sat in the refrigerator for a week as I tried to make myself eat it and then it went right into the trash...:eek:. Better to be safe than sorry...:p

Actually, I wasn't going to do that. But I will now! Thank you. I know better, but it's always good to be reminded, even of things I know (um, hello... my problem is that I never seem to like the raw breads! LOL)

ginadj

01-10-2009, 08:27 AM

can you share the pimiento cheese recipe :)

Eva

01-10-2009, 09:42 AM

can you share the pimiento cheese recipe :)

Here you go...

It's dang good but not perfected yet. I tried it once with soaked macs and once without soaking. The texture is much better without soaking. It's basically 1.5 cups macadamia nuts, 1/4 cup ACV, 2 t black pepper, 1 t sea salt, and 1 red pepper. Put 1/2 of the red pepper and all of the other ingredients in a food processor. Process until it's almost smooth but with some texture to it. Dice the remaining half of the red pepper into small pieces, and add those by hand at the end. Voila. Pimento cheese.

If you have the ingredients, it's like a 5-minute recipe to make. You can dip sliced celery or crackers. I really want it with a bread! My husband liked apples, but I thought that was a little strange. Pears might work? I don't know.

So, have fun!

HolyGuacamole

01-10-2009, 10:24 AM

Sounds great, Eva - thanks!

ginadj

01-10-2009, 10:25 AM

oh that does sound yummy, thanks!!!

Raw To Live

01-10-2009, 11:05 AM

Don't want to burst any bubbles....BUT...:D...you might want to make a 1/4 to 1/2 a recipe of the onion bread. There are actually a few of us here that don't like it. Mine sat in the refrigerator for a week as I tried to make myself eat it and then it went right into the trash...Better to be safe than sorry...:p
Sadly, I don't like this recipe either. :( I am still on the quest for the "best raw bread ever"! :D Thanks for starting this thread.

mama29

01-10-2009, 11:14 AM

Russell James Therawchef.com It looks so good to me, but never get around to it. I guess I am intimated to make raw bread.....:rolleyes:
Maybe some others have tried it??
Kristi

IamLoved

01-10-2009, 11:34 AM

Eva

Please let me know if you try the flat bread recipe and like it. I use it for sandwiches and it is really good. I have not tried the onion bread yet either. Guess I probably should.

Eva

01-10-2009, 12:27 PM

Walking out the door, will get the onions and sunflower seeds for the recipe, maybe some tamari too? :) Yay!

And I'll get tomatoes too -- so IamLoved, I'll try yours in the next few days too!

garden granny

01-10-2009, 01:02 PM

the onion bread is really good. I make a raw pizza crust with it. Another bread that's good is caraway bread that Igor Boutenko makes, but I lost the recipe.

brownies

01-11-2009, 06:51 PM

I really like the onion bread in the "rawvolution" cookbook.

Raw Joy

01-12-2009, 11:45 AM

Seems like I've heard that for those who think the Onion Bread is too strong, they use half onions and half zuchinni, which makes it a bit milder.

PamRaw

01-14-2009, 03:16 PM

There is a version of Matt's recipe called "Even Better Onion Bread" on goneraw.com. This is excellent!

http://www.goneraw.com/node/1422

sponosuk

01-19-2009, 12:50 PM

My kids won't eat raw onion breads. Is there a great recipe for a sweet raw bread that your kids like anyone?

TIA!

Sarah

HolyGuacamole

04-27-2009, 05:10 PM

So did you try it, Eva?
How'd it work out for you?

ShelShel

04-27-2009, 07:10 PM

Oh, my gosh, I love the onion bread. I've only made it once and my I thought...I could be raw forever! Then my hubby got a smell of all the onions and it was bye-bye onion bread. :( Cry...a...rying over bread....cryyying over bread. :p But then I discovered Ani Phyo's bread and loved it.
I also love, love, love Alissa's corn chips. If you make them a bit thicker and add a bit of agave...that would make a great corn bread.;) Just an idea. Good luck.

(I've even been known to purchase the raw almond toast from on-line. Whatever keeps you raw and happy!) :D