Bread is something that you might miss eating a raw food diet, I know I did at first. Fortunately there are raw breads. The onion bread recipe is one that I have enjoyed many times. It is however not always the right choice. This recipe results in a mild tasting sturdy bread that works well for sandwiches or for dipping. There are many variations that you can create to make this bread your very own.
Kamut is an ancient variety of wheat that has its roots in North Afrika and the Middle East. It is reported to have higher protein and mineral content than common wheat. While it is not gluten-free, some research shows that people with wheat sensitivities do not have reactions to Kamut.
This recipe uses sprouted Kamut which is a better way to consume grains of all types.
- 2 cups Kamut wheat – yields about 3 1/2-4 cups when sprouted
- 1/4 cup olive oil
- 1/4 cup chopped garlic
- 1 teaspoon salt
- 1 tsp paprika
Optional Ingredients (use some or all of the following):
- 1/4 cup chopped onion
- 1/2 tsp cayenne
- 1/2 cup fresh herbs of your choice
- 1/2 jalapeno pepper
Sprout the Kamut by soaking it in water overnight or for 8 hours. Then sprout for 1-2 days or until grain have produced a small tail. Once your sprouts are ready you can make your bread.
Combine all the ingredients in your food processor. Process until the grains are broken down and a dough has formed.
Divide the dough in half and place each half on a teflex lined dehydrator tray. Lay a piece of plastic wrap over the dough and roll or press spread the dough out over the tray until the dough is no more than 1/8 to 1/4 inch thick.
Dehydrate at 105 degrees for 4-6 hours. Flip the bread over and remove the teflex sheet for the last hour or so. Bread should be moist and pliable when done.
Cut into squares, or triangles or your desired shape and store in a plastic bag or container in the refrigerator.