After roughly four batches of ho-hum and so-so attempts at making a good simple recipe for raw bread, I finally have it ready to share!
Since the Holidays came to a close earlier this month I've been working on writing up a "formula" of sorts for my basic structured daily meal plan. One very important component thus far has been bread, and incorporating that into at least two meals a day. Thanks to the ease and affordability of this recipe I can now include home-made raw bread into my meals with no problem! One thing I love about this bread is how easy it is to make it sweet or savory with just a little bit of tweaking - as long as you are careful of the water content you really can't go wrong.
So without further ado - here is my simple, no frills raw bread recipe!
For this recipe you will need:
- Either a food processor OR a sharp knife+cutting board+and lots of patience
- Large mixing bowl and mixer OR big mixing spoon and some gusto
- Dehydrator OR Conventional Oven set to it's very lowest heat
- 4 Large Pieces of Parchment Paper - each piece roughly 24 inches long
- A Rolling pin
Simple AtV Seed Bread
4 c Oat groats (pre-soaked over night)
1 c Flaxseed Meal
1 tsp Sea Salt - or to taste
In a food processor pulse/chop Oat Groats and Flaxseed Meal (you can do this by hand with the Oat Groats but you will need to do it in small batches). You will want your Oat groats and Flaxseed to look like this:
Transfer your Oat groats and Flaxseed meal to a mixing bowl and proceed to add the following:
3 Tbsp Black or White Sesame Seeds (optional)
1 cup of water mixed with 3 tsp Date Sweetener (sweetener is optional)
With a hand-mixer or mixing spoon evenly mix your water and seeds into your Oat groat/Flaxseed mixture - it should look like this:
Divide your mixture into fours and proceed to your Parchment Paper...
If you want a square or rectangular piece of bread then here's what you'll need to do:
- Place 1/4 of your bread mixture onto the center of your large piece of Parchment paper
- Fold the Paper in half so that it is sandwiching your bread mixture
- Proceed to use your hands to flatten the bread and then a rolling pin to evenly spread/smooth it out
Proceed to fold the sides of your Paper and continue using the rolling pin to smooth/flatten
You do not want to make your bread any less that 1/4 an inch in thickness, so be careful not to flatten too much!
When you open up your Parchment paper your end result should look something like this!
Using scissors you can trim off the access paper around the edges of the bread - leaving the bottom piece of paper intact.
Once you have cut your bread into the desired shape/size you can proceed to dehydrating it!
Dehydrator Method: Place your Bread (with parchment paper on the bottom) into dehydrator and proceed to heat for 2 hours. After the 2 hour mark flip your bread over and remove the parchment paper. Proceed with dehydrating for at least 1 more hour. Your finished bread should be firm but NOT hard...unless of course you prefer a cracker type bread. If all else fails you can put it back into the dehydrator for longer. This recipe makes a good amount of bread. If you are worried about it spoiling then you can store it in your freezer and dehydrate it to thaw/dry it out.
Conventional Oven Method: Place your bread (with parchment paper) onto a cookie/cooling rack. Place the cooling rack onto a baking sheet. Place the bread, rack, and sheet into your oven, leaving the oven set at it's very lowest heat with the door cracked open (roughly 6 to 7 inches open). You will want to check your bread every hour to make sure it doesn't harden or cook to quickly. Turn your bread over after the first hour, and remove the parchment paper. Your bread should only take roughly 2 hours in the oven. Your finished bread should be firm but NOT hard...unless of course you prefer a cracker type bread. If all else fails you can put it back into the oven for longer. This recipe makes a good amount of bread. If you are worried about it spoiling before eating it all then you can store it in your freezer and warm it in the oven it to thaw it/dry it out.
For a Savory bread try adding 2 Tbsp Onion Powder and dried Parsley - I also added cracked black pepper to this and it was lovely!
For a subtle Sweet bread reduce your water by 1/4 cup, and add 1/4 c Date sweetener or mashed Banana.
Hope you love this as much as I do!
And stay tuned for a LOT of variations on the "open faced sandwich"!