Using yeast for dehydrator breads?

[DandelionPuff]

I used to be really into baking, and therefore, wound up with a lot of yeast.
I hardly ever eat bread anymore (can't even recall when I last had it), but I had an idea to use yeast for a dehydrator bread recipe.
For example, sprouting wheat berries, blending them with perhaps a little salt, garlic, olive oil, and some yeast in warmed water. Would this make a raw, spongy, bread? Or would this not be considered raw?
I haven't tried yet, but hopefully I can get some more wheat berries on tuesday, and then I will attempt this..

[MysticTree]

one of the keys to making yeasted bread traditionally is that the heat in the oven kills the yeast. Without that heat you will end up with a over yeasty-tasting bread which is too soft and fluffy. The heat in the oven also sets the air bubbles.

I think it would be a waste of good ingredients to even try this.

[Adam4man]

I have had yeast in my fridge for almost a full year, how long will it stay good?

[T-Bird]

I think that that kind of yeast is bad for you if not killed in the oven

[MysticTree]

I have had yeast in my fridge for almost a full year, how long will it stay good?

raw, crumbly, block yeast will be dead after that length of time.

[Dent de Lion]

That kind of yeast is really unsafe to eat raw.

[walnutty]

On 5/20/10 I posted this:

This is what Ani posted:

"Bread - yesterday I put 2 cups zucchini, 3 cups flax meal, 1 cup water into food processor. Spread it thick onto one 14 inch dehydrator tray. It's been drying for maybe 12-14 hours...and is spongy like cooked bread! I'm making pizza for lunch!"

__________________________________________________

Ani is Ani Phyo. I never tried this bread, but keep meaning to! I can't imagine "spongy" raw bread, but I sure would love to eat it! Ü

[raweater]

Yeast makes bread rise because dough made to make cooked bread is airtight and stretchable so the expanding gases inside form air pockets, rising the bread and making it sponge like inside.

None of this is possible with any raw bread dough I remember making, none become the smooth stretchable dough that you get for cooked bread, so there's no way for any air bubbles to form anywhere so all the gases emitted by the yeast will simply escape.

That's not even considering the issue others mentioned of this yeast being unsafe to eat raw.

However I do have a raw rye pumpernickel bread recipe that is surprisingly like cooked bread in texture and taste. I think I've posted it before but if not I can find and post it later.

[snoops]

If you have a link to that recipe raweater that would be great. I tried searching but you know what this search engine is like...

[Pistachios]

If you have a link to that recipe raweater that would be great. I tried searching but you know what this search engine is like...

This may be the link to the recipe you were looking for:
http://www.rawfoodtalk.com/showthread.php?51212-Who-tried-Juliano-s-Sprouted-Rye-black-pumpernickel-bread

[raweater]

This may be the link to the recipe you were looking for:
http://www.rawfoodtalk.com/showthread.php?51212-Who-tried-Juliano-s-Sprouted-Rye-black-pumpernickel-bread

Actually it is, sorry I'm so flooded with work I completely forgot to come back to post it, so thanks a lot for doing it for me!