Your best bread/bagel recipe

[Got2B.Raw]

I have to take medication first thing each morning and before bed. This particular medication is very irritating to the stomach, so I have been eating a bagel (sometimes with a smoothie). As you know bagels are not raw....so I was hoping you would give me your best bread recipes. Better yet I'd love a good bagel recipe.

Thanks for the help.

[speltrong]

I just made the italian flatbread recipe from Alissa's book, and it is very good. It's thick enough that I was actually able to make a sandwich with it for lunch (with a top & bottom piece), but tender enough that I could bite into it sort of like you would a piece of bread without it cracking or falling apart.

I'm not sure about bagels.. you could probably do bagel shaped flatbreads, but dehydrating something as thick as a real bagel might be hard. Or maybe not.. I am new at this. :-) I'm sure others will know.

[Lady Green Jeans]

I don't make a great variety but recently made Juliano's pizza crusts and like them a lot. Have made his real toast too and it was good. Usually I make the same flax cracker with other seeds and lots of colorful shredded veggies. Like crispy things to spread stuff on and enjoy. Look forward to seeing what others are making.

[Got2B.Raw]

Thanks for the recipes/ideas. I like the idea of trying flatbread, and I've been wanting a good pizza crust recipe, too. I could eat pizza 2-3 times per week.

[myndzai]

Hi, I hope I'm not breaking a rule by posting this . . . it is from another raw food site and I haven't tried it yet. I still have to learn how to sprout grains, then I will. Here it is:

Bagel Dough
1 cup 1 day sprouted kamut grains, dehydrated (8-10 hrs) then ground into fine powder
1 cup almond flour (soak almonds for 10 hrs, grind em up and dehydrate this mixture till super dry (10 hrs)
3 tbl. ground golden flax seeds
1 cup young coconut water and 1 tbl meat
5-7 dates (pitted) or 1 tbl honey
1 tsp olive or coconut oil
1 tsp Celtic sea salt

Assembly
Put all the ingredients in the food processor and process until well combined. Remove the dough and knead it a couple of times to make it more pliable, if too wet add more kamut flour, or ground flaxseeds.

Next, put the dough in a non metal bowl and cover with plastic wrap or towel and let sit in the fridge for 1 hr.

After one hour, remove dough on a a clean surface and divide it to make 10 separate balls. Take each ball, knead it a few times, and make into a bagel shape. Begin from the center and work outwards. The bagel should be no thicker than 2 inches. Take each bagel and press it into a topping (recipes below) and place on a dehydrator sheet, dehydrate for 3-4 hrs. at 145 degrees (only in the Excalibur at this temperature. All others at 110-115 degrees) or until the top is crisp.

Cut each bagel with a serrated kife and if you like you can toast it up in the dehydrator for 10-15 mins. Take each bagel slice, slather it with chive cream cheese (recipe below) and some marinated tomatoes or thinly sliced cucumbers. and there you have it! This recipe is also great for making pretzels and other fun shapes.

You can also make a sweet dough by adding more dates, dried fruits, blueberries, apples, cinnamon and raisons, nuts and seeds, carob chips or chocolate chips (home made of course), etc....

Toppings
poppy seeds
black and white sesame seeds
garlic flavored sunflower seeds (soak sunflower seeds, drain roll em in some Celtic sea salt, and garlic powder and dehydrate till crisp)
dried herbs

Optional: You can put some "caramelized" onions into the savory dough mixture

Caramelized onions
1 red onion (sliced very thin)
2 tbs. honey or agave nectar
1/2 cup water
pinch of salt

Mix the water, honey, and salt. Put the sliced onions in there and marinate that overnight in the fridge. Place the onion slices on a dehydrator sheet and dehydrate it for 4 hrs. Remove and chop or leave whole.

Cream cheese
2 cups soaked cashews
1 tbs. rejuvelac
2 pinches of salt
pinch of cayenne (optional)

Blend up the nuts till creamy, mix in the rejuvelac and salt, and leave out for 10 hrs. at room temp. covered. After 10 hrs. place in the fridge to get more solid.
That's it! You can flavor this cream cheese with herbs, garlic, ginger, chives, dried fruit, honey, etc.... Serve it on bagels, crackers, breads, in salads...

- by Alex, Raw Guru

[GreenT]

Thanks for the bagel recipe, that sounds delicious :eat