{raw vegan recipe} 5-Seed Bread (It’s like… REAL… Bread!)

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in Raw Vegan Recipe

Recipe_Marie-Claire-BreadWelcome, friends, to a raw vegan bread recipe that actually gives you the sensation of a real, authentic, fresh-baked bread. Oh yes!

Of course the recipe would be crafted by energy superstar Marie-Claire Hermans. She hails from Belgium – the land of chocolate, beer, and… bread.

Marie-Claire grew up with some of the most delicious breads you could imagine, and as an adult she became an expert baker. She experimented with various molds, her own unrefined flours, surprise textures, and even clay flower pots for cute little buns served straight in the pot.

Then Marie-Claire went raw.

Buh-bye bread. What else could she do?! She didn’t think right away of the possibility of making a raw version.

Later on, just ONE SLICE of rubbery, tasteless raw bread in New York City revived the master bread baker in Marie-Claire.

This can be done much better!”

Bread2And indeed it has. Bon appetit!

INGREDIENTS

DRY INGREDIENTS
1 cup gluten-free oat flour (grind up rolled oats)
1/2 cup buckwheat flour
3 Tablespoons coconut flour (optional)
1/4 cup flax flour (grind dry flax seeds)
1/2 cup psyllium husk
1/8 cup pumpkin seeds
1/4 cup hemp seeds
1/4 cup chia seeds
1 teaspoon sea salt or Himalayan salt

WET INGREDIENTS
2 cups almond pulp
3 Tablespoons date paste (blend some dates with a bit of water)
1/2 cup soaked sunflower seeds
1+ 3/4 cup almond milk (or just water)

Bread3FINISHING TOUCHES
1 Tablespoon almond oil
A few chopped almonds or a sprinkle of rolled oats
1 Tablespoon chia seeds
Some pumpkin seeds

PART 1: ADVANCE PREPARATION

BUCKWHEAT
1/ Soak and sprout a few cups of buckwheat.
2/ 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)

SUNFLOWER SEEDS
✦ Soak 1/2 cup of sunflower seeds overnight.

ALMONDS + ALMOND MILK
1/ Soak 2 cups of almonds overnight.
2/ Make almond milk with the almonds, and set aside the pulp for the recipe.

PART 2: MAKING + DEHYDRATING THE DOUGH

1/ Mix all the dry ingredients well, by hand in a big bowl.
2/ Add the wet ingredients, and mix well again, by hand.
3/ Knead the bread (for about five minutes) until you have a firm dough.
4/ Shape it by hand or by using a bread mold.
5/ Brush the top with some almond oil.
6/ Sprinkle the seeds and chopped almonds on top, pushing them gently so they stick to the dough.
7/ Place the bread on the mesh sheet in the middle of your dehydrator. During the first hour, set the temperature to 140°F so the warmth reaches the heart of the bread and you get a nice crust.
8/ After one hour, lower the heat to 108°F. Depending on the weather and moisture in your bread, drying time will be around 14 hours.

EXTRA NOTES & TIPS

✦ You’ll want to turn the bread every so often.
✦ Check with a long needle or a fork if the bread is still moist inside. If the 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
✦ This bread has a slight sourdough taste because of the fermentation of the milk.
✦ You can serve it with pesto and cherry tomatoes on top for savory cravings.
✦ It’s also lovely with a raw strawberry or fig jam.
✦ Storage time is three days in the refrigerator. To keep the bread longer, use water in place of the almond milk.
✦ Experiment with dried fruits or tomatoes, olives, other kind of nuts… The possibilities are endless!

Marie-Claire-BioRECIPE BY MARIE-CLAIRE HERMANS

Energy coach to high-performance professionals, Marie-Claire can be found at Ravishing Raw or you can read more about her here (and find her other lovely recipes!).

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