Healthy Beginnings

Raw 5 Seed Bread

RR-Oct14-1

Each country has its specialties. In Belgium it is chocolate, beer and…bread. With its scrumptious textures, seducing scents and exquisite surprises with each bite, bread surely knows how you tempt you. It isn’t that easy to cut it out of your diet, although it is the best decision for your health. Since the industry discovered what it could do to the daily bread to “enrich” it, more and more people get sick eating it. But a raw, living cuisine is always creative, and it offers a tasty, healthy, delicious alternative so you can break and truly indulge your daily bread…

Preparation a few days before

Soak and sprout a few cups of buckwheat

Dry them until crisp at 108°F (You can do this a week before. They keep well for months, so make enough for your pantry)

Soak 1/2 C of sunflower seeds overnight

Soak 2 C of almonds overnight

Make almond milk of the almonds, store cold

Keep the pulp

Dry Ingredients

  • 1 C gluten free oat flour (grind up rolled oats in a blender or coffee mill)
  • 1/2 C buckwheat flour (grind up your dried buck Wheaties)
  • 3 TBSP coconut flour (optional)
  • 1/4 C flax flour (grind dry flax seeds)
  • 1/2 C psyllium husk
  • 1/8 C pumpkin seeds
  • 1/4 C hempseeds
  • 1/4 Chia seeds
  • 1 tsp sea salt or Himalayan salt (adjust to your own taste)

Wet Ingredients

  • 2 C almond pulp
  • 3 TBSP date paste (blend some dates with a bit of water into a smooth syrup)
  • 1/2 C of soaked sunflower seeds
  • 1+ 3/4 C almond milk (or just water)
  • If necessary, add water spoon by spoon

For The Finishing Touch

  • 1 TSBP almond oil
  • A few chopped almonds or a sprinkle of rolled oats
  • 1 TBSP chia seeds
  • Some pumpkin seeds

Instructions

  • First mix all the dry ingredients well by hand in a big bowl
  • Add the wet ingredients
  • Roll up your sleeves and mix well again by hand
  • Knead the bread for five minutes until you have a firm dough
  • Shape it by hand or by using a bread mold
  • Brush the top with some almond oil
  • Sprinkle the seeds and chopped almonds on top
  • Push gently so they stick to the dough
  • If you like, you can carve the top gently to make it look ‘real’
  • Place the bread on the mesh sheet in the middle of your dehydrator
  • During the first hour set the temperature at 140°F so the warmth reaches the heart of the bread and you get a nice crust. Don’t worry, your bread will still be alive and raw.
  • After one hour, lower the heat to 108°F
  • Depending on the weather and the moist in your bread, dry for 14 hours
  • Turn the bread now and then
  • Check with a long needle or a fork if the bread is still moist inside
  • When dough sticks on the needle or fork, give it more time
  • At the end, you can slice up the bread (thick slices) and dry them for another hour

Tips

  • This bread has a slight sour dough taste because of the fermentation of the milk
  • If you don’t like the sour dough taste, simply replace the milk by using water
  • To satisfy savory cravings, serve thick slices with pesto and cherry tomatoes on top
  • Lovely with a raw strawberry or fig jam as breakfast
  • It keeps for three days in the refrigerator
  • To keep the bread longer, don’t use almond milk, only water
  • Experiment with dried fruits or tomatoes, olives, and other kind of nuts…

Marie-Claire Hermans is an Energy for Experts Coach, Author, Raw Foods Chef and Creator of “Ravishing Raw FooDprint Success System™. Visit her online at ravishingraw.com.