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RAW BREAD RECIPE - MOIST SPONGY LOAVES

By on January 25, 2022

By The Rawtarian

This raw bread recipe uses psyllium husk to give it a nice spongy texture. A dehydrator is required. 

PREP TIME
10 min

TOTAL TIME
7 hours 10 min

SHELF LIFE
4 days in fridge

SERVINGS
12 servings

EQUIPMENT
Cuisinart Food Processor, Excalibur Dehydrator

Found in: Dehydrated Raw Crackers, Wraps and Breads, Advanced Recipes  

INGREDIENTS

  • 2 cups almonds
  • 1 cup psyllium husk
  • 1/2 cup flax meal
  • 1 1/2 cups white onions (roughly chopped)
  • 2 cloves garlic
  • 3 teaspoons lemon juice
  • 1 1/2 teaspoons sea salt
  • 1/3 cup water + 1/8 cup water 

    ~ USE METRIC / 12 SERVINGs

Recipe Directions

  1. Place almonds in food processor. Process until they look like slightly chunky “almond flour.” REMOVE from food processor and dump into big bowl. 
  2. Add psyllium husk, flax and salt to bowl that contains “almond flour” that you just made. 
  3. Your food processor should now be empty. Add onions, garlic and lemon juice to your food processor. Process until quite liquidy, mushy and pourable. 
  4. Dump onion mixture into the big bowl that contains your dry ingredients. 
  5. Add 1/3 cup water to big bowl. Mix everything together with spoon. Add more water (1/8 cup) if necessary to get dry, doughlike texture that you can mold into loaves.
  6. Mold into six small loaves.
  7. Place directly onto dehydrator tray. Dehydrate at 145 degrees for 1 hour – then reduce temperature to 110 degrees. Dehydrate for another 6 hours or so. Tastes best if eaten right out of dehydrator, but can be stored in fridge for 4 days.

The Rawtarian’s Thoughts

Because I am always so excitable I think I may have blown my credibility. But this time I mean it – THIS IS SOFT, SUPPLE, CUTTABLE SAVORY RAW BREAD THAT HAS A CRUST!

Giving props where props are due, this overall concept of spongy raw bread recipes were first invented by Chef Ito (as far as I know). Then, I recently watched an excellent tutorial by the delicious Russell James, who inspired me to create simpler and cheaper version of his bread recipe. Our recipes differ in that my raw bread recipe above doesn’t require almond pulp or coconut meat – since I never have either.

Also, psyllium husk is kind of crazy on your system since it is explosively fibrous, so don’t eat too much of this at once 🙂

A couple more tips:

It is the psyllium that makes this raw bread recipe spongy and good. YOU MUST USE PSYLLIUM or this recipe won’t work. Psyllium husk is pretty cheap – get a big bag of it at your health food store or you can order it online, but that’s probably not necessary because I bet you can find it locally.

Note: this recipe calls for psyllium husk and works best with it. But if you must use psyllium powder and I can’t stop you, note that psyllium powder equals one third the whole husks. (In other words, use 1/3 cup psyllium powder or 1 cup psyllium husk in this recipe. I recommend using psyllium husk.)

Also, if your dehydrator doesn’t have enough room for the height of these raw loaves – remove the tray above it. Cover the hole from the missing tray with aluminium (tin) foil. Just tuck it in and wrap around.

 

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rawtarian_avatar

Laura-Jane is The Rawtarian, a passionate raw vegan. What is a “raw vegan?” A raw vegan is someone who eats only raw fruits, vegetables, nuts and seeds–none of which are ever heated above 105F (40.6 Celsius). That’s it. Raw vegan recipes include cookies, brownies, cakes, crackers, macaroni and cheese, cheesecake, and more. All made from fruit, vegetables, seeds, and nuts. No bread products, no dairy products, just raw, natural ingredients! There is a whole movement of “raw vegans” (or “raw fooders”) who invent and share creative raw food recipes. Raw vegans prepare recipes using blenders and food processors instead of ovens and microwaves! ”Like” The Rawtarian on Facebook, and visit her for more great recipe ideas at therawtarian.com

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