Basic Raw Bread
a lot!
Fabulous simple bread recipe I had to share from the book, “The Raw Transformation”, by Wendy Rudell.
Ingredients
- 8 cups veg pulp (carrot,beet,zucchini, tomatoes, etc.)
- 1 cup veg juice or more to moisten
- 2 cups ground flaxseed
- 1 cup raisins, soaked 4 hrs
- 1 tablespoon sea salt
Preparation
Save your pulp from juicing until you have 8 cups. Do not use celery pulp (too stringy). Blend together soaked raisins, veg juice and sea salt until smooth. Add this and ground flaxseed to your veg pulp now and knead mixture well with hands. Let sit in bowl covered with a tea towel for 2 days. It will rise slightly. After 2 days spread the mixture on a teflex sheet no more than 1/2 inch thick. Score into bread size pieces. Dehydrate 105 degrees for 6 hrs, then flip and dehydrate bottom side for another 6 hrs. To do this, simply place empty tray on top of bread and turn the whole thing over. This bread should be pliable and feel like bread. Separate pieces and wrap in cellophane. When stored in fridge, it will last ages.
I used only 1/4-1/2 tsp sea salt and it was enough. It’s soo filling, and you can top with anything (avo, tomato, lettuce, onion, etc, or your fav dip or pate! And soo guilt-free!! Wendy Rudell also mentions to be creative by adding your own spices, so I would love to hear other ideas for this recipe!
Comments
debbietook writes: (November 08, 2007)
This looks good, and what a great way to get the fibre back from the juiced veg. Does it work with a mix of fruit/veg pulp?
deegarry writes: (November 08, 2007)
Do you let the veg pulp sit in bowl OUT of refrigerator or in refrigerator?
Marichiesa writes: (November 15, 2007)
I just made this and I really like it. It has a great bread texture and its not super heavy with too many nuts. Thanks!
debbietook writes: (November 20, 2007)
laurajean, when do you mix in the flax? Before or after the ‘rising’?
Marichiesa writes: (December 01, 2007)
I love this bread. I’ve just made my second batch in two weeks. It lasts a good while and it tastes hearty but not heavy. Too many bread recipes I’ve tried are way heavy on the almond meal/nuts/oil and sit like an iron weight in my stomach. This one digests beautifully. One million thanks for sharing this recipe!
laurajean writes: (December 12, 2007)
Deegarry, I let it sit covered with dish towel OUTSIDE the fridge on the counter, as I guess you would let bread dough rise in a warm place. I think some friendly bacteria is what makes it rise a little and makes it somewhat yeasty like real bread. If you were in Miami, FL in August, I’m not sure I’d let it sit out that long, maybe only a day in hot climates to be safe. Debbietook, I mixed everything in BEFORE I let it sit and ‘rise’.
laurajean writes: (December 12, 2007)
Debbietook, I’ve never tried fruit/veg pulp combo. I would stick with dried fruits if you do, because there is more moisture in fruit pulp, and this may cause bad bacteria to ferment.
Anulani writes: (December 17, 2007)
What about using left over kale, romaine and other leafy stuff? Does it have to be solid veggies only to make this raw bread?
Anulani writes: (December 18, 2007)
Ah so nobody responded to my question—I went ahead made the “bread” recipe but with the pulp left overs of Collard Greens, cilantro, Kale, carrots and celery. Used some carrot juice to moisten. No raisins. It turned out great! Has a strong green flavor to it. very light. Yup a bit stringy with the celery but did not have a lot. Use it for sandwiches, side with Salad and just dipped it into some olive and oil dressing…yummy!! Even my 14 1/2 month old girl likes it!
lzhpt writes: (January 19, 2008)
Has anyone made Rawvolution’s Onion bread? It’s in my dehydrator now smelling so heavenly, but that’s a LOT of onion. Modifications appreciated if anyone’s been there. Thanks!
artwings writes: (January 30, 2008)
cool, I’m gonna try it with chia seeds to replace the flax. this is exactly what I was looking for—a ‘basic’ bread to play around with!
tummybetter writes: (March 21, 2008)
I am making this with spinach, pear (just one) cucumber pulp. I’ll let you know It smells great so far.
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