Petit Pain (Live bread)
A soft raw bread to eat with soup in the Autumn.
1 cup sprouted and dehydrated spelt
1/2 cup flax seed
1/2 cup sesame seed
1 tsp asofetida or other spice
1 tsp carraway seeds
dash sea salt
1 tablespoon olive or sesame oil
coconut oil as butter on warm bread
poppy seeds or sesame seeds as a coating
Grind up the spelt and seeds in a grinder until a course flour. Transfer to a bowl and add salt and spices. Use your fingertips to rub in the oil. Add a little water at a time until you have dough.
Transfer to your worktop and use ground buckwheat flour or flax to prevent the board getting sticky. Divide the bread mixture into about 8 even pieces. Take one piece and roll into a long ‘snake’. Cut into 3 and make a plait. Or, you can simply slice your bread bun into thin slices. Press bread into sesame seeds or poppy seeds.
Dry in the dehydrator @145 for 1-2 hours.