Best Raw Bread Recipes

ESSENE BREAD (RAW SPROUTED BREAD)

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.

RAW SUGAR BANANA BREAD

Steps:

• preheat oven to 250.
• cream butter and sugar, add eggs one at a time.
• sift dry ingredients together in a separate bowl.
• add to wet mixture. mash bananas, and add to mixture with nuts.
• Pour into 2 greased loaf pans. bake for 1 1/2 hours.

RAW APPLE BREAD

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.

CAJUN BREAD, NO YEAST (RAW FOOD)

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 APPLE BREAD

Steps:

• Bake at 350 degrees for 1 hour in greased loaf pan.

RAW BREAD

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 FLAX AND SUNFLOWER BREAD

Steps:

• Mix ground and whole flax seeds, salt, garlic, onion and water. Add sunflower and sesame seeds and mix well. Using the back of a spoon, spread the batter evenly on dehydrator sheets. Dry at 105ºF for 4 hours. Flip and score bread into desired shapes and sizes. Dehydrate another hour before serving. You can also dehydrate in an oven if you can set the temperature low enough.

RAW SUGAR BANANA NUT BREAD

Steps:

• Heat oven to 350°. Grease a 9 1/2 x 5 1/2 x 2 3/4 -inch loaf pan. Cream butter or margarine and sugar until light and fluffy. Sift flour, baking powder, baking soda, and salt together. Add flour mixture alternately with mashed banana to creamed mixture, a small amount at a time, beating after each addition until smooth. Stir in walnuts. Turn into prepared loaf pan and bake 45 to 50 minutes. Remove bread to cooling rack to cool. Prepare the following glaze.Glaze:*Blend ingredients together until consistency to drizzle over loaf while still slightly warm.