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February 17, 2011

Rawfully Tempting Basic Bread Dough

I really love the taste and texture of sprouted Kamut breads, although, I can't eat a ton of it.

Some gluten sensitive people can handle Kamut and some cannot. If you've never tried it, go easy. I make my bread in small, 2" squares and that is all I need.  This is a basic bread dough recipe, and I encourage you to experiment with adding ingredients to give it more flavor.

I use something similar to this for pizza crust, "rye" bread, doughnuts, cupcakes, pepper bread, herb bread, rolls and bagels. I'm sure you could also make pancakes with a lighter version. This is just a base to start with.

Raw food can be very forgiving. There's a lot of flexibility, and rarely does an experiment come out "RAWful." Go for it!

Rawfully Tempting Basic Bread Dough
2 cups Kamut or buckwhest, soaked, and sprouted 1 day
1 1/2 cups hulless oats(for *sprouting), soaked 3 hours, and sprouted just until tails start to form.
1 1/4  cup almond flour
1 cup sunflower seeds, germinated (soaked 4 -6 hours)
sea salt
1/2  cup golden raisins, soaked
1/4  cup water or more as needed
1 apple, 3/4 cup zucchini, (or  1/2 avocado)
1/4  cup onion 
1T ground flax seed and 3T water whisked together, optional.
1/2 T whole psyllium husk, add last, optional.

Now add seeds, herbs, spices, veggies, whatever flavor you want your bread to be. For pizza dough, I add avocado, sun dried tomatoes and ground flax seeds.

In food processor start with grains and seeds, add raisins and water and remaining ingredients. Process until very smooth.
 Spread batter about 1/8 inch thick, for pizza or wraps, and 1/4 inch thick, for breads, onto a non-stick dehydrator tray. Sprinkle with caraway seeds, diced onion, poppy seeds, sesame seeds, dill, parsley, whatever you have chosen, and set at 145 degrees for 1 1/2 hours.  (It's important to get excess moisture out quickly, so it won't ferment). Turn to 110 degrees for about 2-3 hours.

Flip onto mesh sheet, and peel off non-stick sheet. Score into slices (3 inch squares). Dehydration time depends on your machine, weather, how much water you used, etc.  Dehydrate another 8 - 12 hours.

Bread should be dry on outside, but spongy, not mushy in the middle. Taste it and decide.  You can always freeze and dehydrate an hour or so before serving. Otherwise, I remove from freezer and dehydrate at 125 for 15-30 min.
Directions for Sprouting Kamut
Rinse well and cover with water in a wide-mouth glass jar and lid. Soaks up water quickly, so make sure there is plenty of water. Goal: Soak 8-12 hours. Sprout 1.25 - 1.5 days.

Sprouting: Drain and rinse well. Transfer to a clean, wide-mouth jar. Cover with cheese cloth or sprout lid, using rim or rubber band, and store in a dark, cool area.

Rinse 2-3 times for day and overnight or until tails just start to form. (Time can vary). Once sprouted, rinse and drain well. If not using immediately, refrigerate and rinse and drain daily to retain freshness. (Approximately 24-36 hours depending on temperature, seeds, etc).  

Directions for Sprouting Oats
Look for "hulless" oats for sprouting. You may have to order them online. Most oat groats, unless specified, have probably been steamed and are not raw. Make sure your oat groats say they are sproutable. In a pinch, if your oat groats don't sprout, then just soak them overnight and use as is. If they are hulless oats, soak time is 3-4 hours. Rinse well and sprout for 1 day, or until tails just start to poke. Sprouting too long can make the oats bitter. For recipes requiring Sprouted Oat Flour, take the sprouted oats, spread on a dehydrator non-stick tray and dehydrate until completely dry, stirring as needed to ensure all oats are dehydrated well. Using a Vitamix dry blender or a good nut/seed grinder, grind into oat flour. (Freezing for a few hours helps this process). I like to run thru a sieve or sifter. Save what does not go through sifter, and use for oatmeal or fiber in cookies, cakes, puddings, etc.

Sunflower Seeds
Soak 4-6 hours.

Think about how you want your crust to taste, and adjust the seasonings to suit your preferences. Add some of the following to breads or wraps for flavor, (keep pizza crusts more simple, since there will be marinara, cheeze, and other toppings): avocado, onion, tomato and/or sun dried tomatoes, ground flax seeds (although, I keep them to a minimum), and golden raisins, which takes away any bitterness inherent to the grains.

Things I've made with sprouted Kamut: 


Lori said...

Wow, that bread recipe looks really really good! And what a great idea to throw an apple in there for moistness and added flavor. Hopefully I'll be trying this one out soon! Thanks!

Rawfully Tempting B. Kessler said...

Thanks Lori! Please let me know how it turns out for you. I make a wonderful rye bread using this basic recipe and adding caraway seeds (ground into the dough)...and on both sides of the's my favorite...

I hope you enjoy!

Anonymous said...

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Continue the superb work!

Anonymous said...

Is it still RAW if you start the dehydratiion with 145 degressiv for Severus hours?

Rawfully Tempting B. Kessler said...

Yes absolutely is. The bread is thick and heavy, with a lot of moisture. If you do not do this, you will end up with RANCID food, and that is not a good thing. All of the chef educators teach doing this and explain that the food NEVER reaches the temperature that it's set at in 1 to 2 hours. If you doubt this, use a food thermometer and keep track. The density and moisture keep the temperature much lower. I read comments where people try to make bread and it spoils and they do not understand why..this is why. You need to do the higher temp for a short period of time to get out the excess moisture....I hope that helps.

Amelia said...

Thanks for posting a bread recipe WITHOUT flax - I'm allergic to it and to chia too! I can't wait to try it!

Rawfully Tempting said...

Thanks Amelia. I actually add it as optional. But it's great without it too.

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