Best 4 Raw Bread Recipes

**Indulge in the Goodness of Raw Bread: A Journey Through Wholesome and Nutritious Recipes**

In the world of healthy and wholesome eating, raw bread stands as a beacon of goodness. It's a culinary delight that nourishes your body with natural, unprocessed ingredients, making it a perfect choice for health-conscious individuals and those seeking a nutritious alternative to traditional bread. Dive into a world of raw bread recipes that cater to diverse dietary preferences, offering gluten-free, vegan, and grain-free options. From the classic Raw Seeded Bread, packed with sunflower seeds, flax seeds, and chia seeds, to the delectable Raw Sprouted Bread, bursting with the goodness of sprouted almonds and buckwheat, these recipes are a testament to the versatility and deliciousness of raw bread. Embark on a culinary journey where taste and health intertwine, leaving you feeling satisfied and energized.

Let's cook with our recipes!

ESSENE BREAD (RAW SPROUTED BREAD)

Essene Bread (Raw Sprouted Bread) image

I really enjoy essene bread. Its sprouted, not cooked like a regular loaf of bread. You can add dried organic fruits or organic herbs to this bread as you like. The possibilities are endless. This is a bread that still has all its enzymes working, this means it's basically a live food. You have to soak whatever berries you choose for your bread. These are found in most health food stores. The bread is dehydrated, not baked. I came up with this recipe for my DH and myself. We are eating more raw foods and this makes a satisfying meal. I made some pine nut cheese and will put this on the bread. It should be a delicious change from the usually baked products. NOTE: I didn't include the 2 day sprouting time in this recipe and the cooking time is actually the dehydrating time. If you do use wheat berries don't use the hard wheat berries, its not recommended. You can use other types of seeds in this. I used a mixture of sunflower and pumpkin that I soaked over night. Enzymes start to die at 106'F so avoid going above 100'F when drying this bread.

Provided by Chef Joey Z.

Categories Breads

Time 8h20m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

1 cup kamut berries (sprouted-you can use soft wheat berries if you wish)
1 cup spelt berries (sprouted-you can use oat groats or rye berries if you wish)
1 teaspoon rock sea salt (you can also use kelp flakes or Bragss Liquid Aminos)
1/4 cup flax seed (soak 15 minutes)

Steps:

SOAKING THE BERRIES:.
Soak whatever berries you choose for about 2 days in "filtered water".
**Please don't use tap water, it has too many chemicals in it and will spoil the water!**.
To soak the berries, get yourself a large mouth 6 cup glass mason jar with a mesh lid.
You need the mesh lid so the berries can breathe while they are soaking and the water won't go rancid.
Put the two cups of berries in the mason jar and cover with water, rinse to remove any dust.
Then put more filtered water into the jar with the berries and soak until evening. Pour the water off the berries through the mesh lid. Remove the lid and fill the jar back up with filtered water covering the berries completely.
Put the jar on a 45 degree angle making sure that the berries are still covered with the filtered water, but don't let the water or berries touch the lid of the jar.
Let them soak over night. In the morning, repeat the rinsing process.
Do this until you see little white tails appear at the end of the berries. This means they have sprouted. Usually the second day is when they appear.
Pour the water off your seeds you've soaked and set aside.
Using a powerful food processor, grind the berries until you get a thick doughy type of mixture. Add the seeds, seasoning or whatever you plan to put into the bread and pulse slowly just to mix.
You don't want these things to get chopped up too fine. If you add dried fruit it might be good to put them in the mixer fairly big before pulsing, that way they will chop a little smaller but still be recognizable.
Form the essene into a loaf, no more then 1 1/2 inches high. Put the essene on a flat plate on a piece of oiled parchment paper and dehydrate. Then, for the last few hours, flip the bread over and dry the other side.
The bread should be soft inside, but not mushy.
DEHYDRATING THE SPROUTED BREAD:.
"Do not cook the bread, keep the heat setting at about 80'F" The idea is to just form a crust around the bread, not to cook it. The Essene should be soft on the inside, but not mushy".
Now there are a few ways to dehydrate this bread. You can set it in your dehydrator on a dehydrator sheet for 10 hours at 80'F.
If you have a small convection toaster oven you can use that on a low setting.
You can set it in your oven on low as well. Make sure you leave the oven door ajar for about 8-10 hours.
This bread can be put out in the sun for 12 hours as well. Just make sure you put it under a mesh cover so the bugs won't eat it before you can.
You can use a crock pot as well. Unfortunately, mine is too hot and won't work, so make sure you know what temperature the low setting is if you decide to use this method.
Once the bread is done leave it out on the counter in a brown bag. Do not refrigerate. However, this is perishable, so eat it up as it can get moldy. If you don't plan on eating it right away freeze it.
Serve with your favourite spread or Raw Pine Nut Cheese.
Bon Appetit.

CAJUN BREAD, NO YEAST (RAW FOOD)

Cajun Bread, No Yeast (Raw Food) image

Make and share this Cajun Bread, No Yeast (Raw Food) recipe from Food.com.

Provided by ThatSouthernBelle

Categories Breads

Time 10h15m

Yield 1 1/2 trays, 12 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups carrots, pulp
1 cup flax powder
1/2 cup chia powder
2 tablespoons hemp oil or 2 tablespoons olive oil
1 1/2 cups carrot juice
1 teaspoon Braggs liquid aminos or 1 teaspoon sea salt
3 tablespoons tan sesame seeds
3 tablespoons cajun spices (onion, garlic, paprika, cayenne, parsley, pepper mix)
1 cup water, filtered

Steps:

Begin by juicing about 4 carrots.
Mix all ingredients well, and spread dough on Teflex sheets on your dehydrator trays. Should fill about a tray and a half.
Dehydrate dough at 104 degrees for 4 hours.
Flip bread, peel away Teflex, and score tray into 9 slices of bread.
Dehydrate another 6 hours, until desired consistency.

RAW BREAD

Raw Bread image

This is a recipe shared with me by a friend -- she said it came from Ani Phyo. Cook time is actually dehydrator time!

Provided by AlohaKimberly

Categories Breads

Time 4h5m

Yield 9 serving(s)

Number Of Ingredients 8

Ingredients

1 cup ground flax seeds
1/3 cup whole flax seed
1/2 teaspoon sea salt
1 garlic clove, minced (organic if you can find it)
2 tablespoons yellow onions, chopped (organic if you can find it)
1 1/3 cups water
2/3 cup sunflower seeds (raw or organic if you can find it... de-shelled)
1/4 cup black sesame seed

Steps:

Mix ground and whole flax seeds, salt, garlic, onion, and water.
Then -- Add sunflower and sesame seeds and mix well.
Use the back of a spoon to spread batter evenly on one dehydrator tray. Dry at 104 degrees F for 4 hours. Flip and score into nine slices to make it easy to break in straight lines. Dehydrate another hour before serving.
OR you can put it out in the sun for 3 hours, score it, flip it and let it go another 2-3 hours -- .

RAW APPLE BREAD

Raw Apple Bread image

This is such a great recipe for in the fall. After going apple picking we always come home and bake! This is one of the recipes we make year after year. This is so good slightly warm with butter.....yum.

Provided by mommyoffour

Categories Quick Breads

Time 1h50m

Yield 1 loaf

Number Of Ingredients 11

Ingredients

1/2 cup oil
2 eggs
1 cup sugar
1 1/2 cups flour
1/2 teaspoon baking soda
1 1/2 cups diced peeled apples
1/4 teaspoon salt
1/2 cup chopped nuts
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Steps:

Mix first three ingredients together.
Add remaining ingredients and mix.
Turn into greased and floured 8x4 loaf pan.
Bake at 300 for 1 1/2 hours.
Cool 10 minutes.
Remove from pan.
Cool on rack 10 minutes.
Wrap in foil while still warm.

Tips:

Soak the nuts and seeds overnight or for at least 8 hours to soften them and make them more digestible.
Use a high-powered blender or food processor to grind the nuts and seeds into a fine meal.
Add enough water to the mixture to form a dough that is slightly sticky but not too wet.
If the dough is too wet, add more nuts and seeds. If the dough is too dry, add more water.
Shape the dough into a loaf or rolls and place them on a dehydrator tray.
Dehydrate the bread at a low temperature (115-118°F) for 12-24 hours, or until the bread is dry and crispy.
Store the bread in an airtight container at room temperature for up to 2 weeks.

Conclusion:

Raw bread is a healthy and delicious alternative to traditional bread. It is made with simple, wholesome ingredients and is free of gluten, grains, and dairy. Raw bread is also a good source of fiber, protein, and vitamins. If you are looking for a healthy and satisfying bread option, raw bread is a great choice.

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