This is the best bread I have ever eaten and it is sooooo simple, it is ridiculous. This will curb any cooked bread cravings… trust me!! I made this yesterday, and came home for lunch today craving something cooked. I grabbed this out of the dehydrator and I just scarfed down a whole loaf of cinnamon raisin bread in less than 10 minutes. Really good warmed in the dehydrator with whipped buttery spread. I already have another batch of wheat berries soaking to sprout.

It is from Rose Lee Calabro’s book “Living in the Raw” and her wheat bread has only 2 ingredients…. other ingredients can be added for variety.

This recipe combines Dr. Cousen’s methods for proper food preservation with basic food science, to create an authentic yeast bread that is safe, as well as a perfect foil for cream cheese or lox (see my other recipes).

it’s been a while since cinque terre... but here’s my version of bready italy. this stuff has great texture and a gentle flavor.

I know there are a gazillion pizza crusts, but this one is unique IMO. It is a variation on the “Tree of Life” crust. The key to me for the flavor is the cheese in the crust. I used mac nut cheese because I had some when I went to make this! The cheese should have a definate sour flavor to get the flavor right IMO, but I love sour!

One smell seems to send me straight to the mediterranean, one bite and i feel like a sunshine garden burst in my mouth! i could’nt stop nibbling on these things, putting it everywhere from salads, soups to just wrapping it around a cucumber stick.

the texture takes getting used to but let it sit in your container for a while (like overnight) after dehydration, gradually it will soften and taste like wholegrain bread sliced thin. I used an oven on the lowest temperature…basically a light, with the door ajar.

it is especially nice dipped in olive oil and balsamic vinegar…yummy! soaks up real quick! and so full of fibre, sweeping your insides clean in hyper speed.