How to make raw bread. Raw bread with sprouts, flaxseed and vegetables

Raw bread is a very interesting thing! They may well replace toast, and there are a lot of options for their preparation, so you can find a recipe for every taste. The only thing is that a dehydrator is needed to make breads (special drying, where you can dry food at different temperatures, starting from 35 degrees). Of course, you can dry the bread in the oven at 115 degrees, but I have never done this, so I cannot tell you what nuances will arise during the cooking process.

Raw Tomato Bread

We need:
tomatoes - 500 gr,
red peppers - 2 pcs.,
brown flax seeds - 300 gr,
garlic - 1-2 cloves (optional),
dried or fresh herbs - basil, dill,
salt and pepper to taste.

I know that now you won't find natural tomatoes and peppers in the daytime with fire - it's not the season. We bought a lot of late tomatoes in mid-October, and they still lie quietly on the balcony. We clean the spoiled ones and use them for cooking, and eat the rest raw. But these are, of course, the last tomatoes this year. However, I still want to share the recipe, let it remain with you for the future. Or maybe someone wants to make bread from imported tomatoes, which are sold now.

Preparation:

Tomatoes, peppers and garlic squeezed through a garlic dish (you can do it without garlic) are sent to a blender and beat into porridge. Put everything in a bowl. Flax needs to be ground in a coffee grinder into flour and added to the tomato mass. Mix everything well, salt, pepper and put on a silicone sheet for a dehydrator. You can sprinkle with different seeds, I sprinkled with sunflower seeds. Evenly level the "dough" and dry at 40-45 degrees. After about 6-8 hours, it is better to turn the loaves over.

As a rule, by this time the mass has already dried from above and it will be possible to gently turn it over onto a regular pallet with the dried side down, while gently peeling off the wet side with a spatula. It is better at this stage to cut the bread into pieces (by pressing a simple knife or with the same spatula). When they are already dry, they are a little inconvenient to break, as the finished crispbreads break unevenly and crumble. And you will be very pleased with the smell in the apartment during drying!

Onion bread

Onion bread tastes like chips or croutons. In our case, soy sauce gives them that taste. You need to choose high quality soy sauce! The cheaper it is, the more likely it is that you have a pathetic semblance of soy sauce with various additives. Be sure to look at the bottom of the bottle: there should be no white sediment - only pure, almost black liquid.

I cannot say that I have detailed information about the usefulness of soy sauce, I have not thoroughly studied this topic, but so far I have not found anything bad about this product, on the contrary, I read that soy sauce is even useful in moderation. I would be grateful if someone would share their knowledge on this matter.

We need:
onions - 250 gr (one large onion approximately),
soy sauce - ¼ cup,
extra virgin olive oil - ¼ cup
brown linen - 200 gr.

Put chopped onion, soy sauce, olive oil into a blender and beat. Grind the flax into flour in a coffee grinder. Mix everything together. Do not salt, as the soy sauce is already salty. Spread the mixture on a silicone sheet for a dehydrator, sprinkle with parsley and sesame seeds. We dry at 40-45 degrees and do the same manipulations as with tomato crisps. Cakes are dried for a total of about a day - a day of crazy smell in the apartment, which is difficult to resist ... Therefore, dry the loaves on the balcony, if there is one.

As you can see, making raw bread is as easy as shelling pears! The hardest part of this process is waiting to eat them!

Bon Appetit!

Raw Breads: Tomato and Onion (RAW - Raw Food Recipe) was last modified: May 18th, 2016 by admin

Good day, dear reader! This article will be useful for both raw foodists and people who want to eat properly so as not to gain weight.

For a long time I realized that bread makes it difficult to get a good shape. What to do when sometimes you desperately want something like that bread with the same tomatoes or tea, or just get a little chunkier?

How can bread be soggy? How to make it stick together? - you ask. Incredible, but very easy!

First of all, about the composition of the loaves:

• Carrot;
• Onion;
• Flax-seed;
• Dried herbs;
• Salt;
• Garlic.

Once you get your hands on it, you will definitely want to experiment. You can, for example, add sesame flour or sunflower seeds to add flavor, because it soothes the psyche.

The cooking process is quite simple, watch this video, and you will surely be captivated by the cooking process.

This is one of the easiest recipes to make raw flax bread. The roller for making crisps uses a vegetable dryer - very convenient. You can also cook such bread in a dehydrator or on a vegan stove.

But if you don't have anything like this in your kitchen yet, then it is quite possible to dry the bread by placing them on a radiator or in the sun. An oven can also be used. If you are not a raw foodist, then dry for 10-15 minutes at a temperature of 160-180 degrees. And for raw foodists it is best to set the minimum, which allows the oven to dry for several hours.

These are crispbreads based on chickpea flour. Bean flour is known to be an excellent substitute for eggs in lean dough.

Grind the chickpeas. In the flour, you will have small flakes, this is a shell from peas, therefore it must be filtered through a sieve.

To make bread, you will need the following foods:

• 200 g chickpea flour;
• 70 g sesame seeds (leave whole or grind in a coffee grinder);
• 250 - 300 ml. water;
• 1 clove of garlic (grind in a mortar or squeeze in a garlic press, or grate);
• 1.5 teaspoons of cumin (grind);
• 2-3 st. tablespoons of lemon juice;
• 1 - 2 tbsp. tablespoons of cold-pressed olive or sesame oil;
• Salt;
• Seasonings of your choice - paprika, black pepper, herbs;

Cooking. Mix the flour with sesame seeds, salt, spices, water, oil and leave for 5 minutes. After the dough has settled, add the grated garlic. Mix everything thoroughly.

The dough is ready and we can spread it out on the silicone sheets for the dehydrator.

Living bread recipe

This recipe is already more complicated, but it is good for its variety. For example, it can be made from pumpkin, ground it, or made buckwheat using green buckwheat rather than fried.

The composition of the flour for the miracle bread is as follows:

• Flax - 300 g;
• Sesame seeds - 50 g;
• Raw sunflower seeds - 50 g;
• A pinch of coriander;
• A pinch of cilantro;

We put all this into a food processor and grind it. When all the ingredients have been mixed and we have got flour, we must free the combine by pouring the mixture into another container.

Now let's chop the vegetables, for this we need:

• 4 sticks of celery;
• 4 carrots;
• One small onion;
• 2 cloves of garlic;
• 2 tomatoes;
• Raisin;
• Salt;
• Lemon juice.

We also grind all this in a combine. You should make a vegetable puree. Then add the already prepared flour and a little water.

Now, spread this mixture on the sheets of the dehydrator. Dry for about twelve hours.

Bread with tomatoes

Another fancy recipe. It also uses a large number of ingredients. It may inspire someone, but frighten someone. Don't be afraid to change or simplify anything - the great thing about crispbreads is that they are difficult to spoil.

So, for cooking we need:

• Carrots - 500 g
• Celery - small bunch
• Dill - small bunch
• Bulgarian pepper, medium size - 2 pieces
• Chili pepper - 1pc
• Large onion - 1pc
• Small tomatoes - 4pcs
• Lemon - 1pc
• Garlic - 3-4 cloves
• Raisins - 100 g
• Flax seed - 300g
• Sunflower and pumpkin seeds - 100g
• Sesame - 100g
• Milk thistle seeds - 100g
• Cumin, coriander (seed) - to taste

Sprouted buckwheat crisps

For cooking, we need the following products:

• 400 gr - sprouted buckwheat (scroll through a meat grinder)
• 400 gr - carrots (grate on a fine grater)
• 1 onion
• 2 tomatoes
• 200 gr - walnuts (chop in a blender)
• a bunch of fresh herbs, Provencal herbs to taste
• 6 cloves of garlic
• 50 g - flax seed (grind in a coffee grinder)
• 50 gr - sesame

And how to cook - watch the video. By the way - pay attention - here sesame goes whole, not ground. It is believed that whole sesame seeds are not absorbed by the body, but if you grind it, then the bread will taste bitter. Personally, I love the way whole sesame seeds crunch on my teeth, and I love the bitterness when ground.

The simplest raw bread

Finally, we left the simplest sprouted wheat bread. They differ in that they do not include seasonings and additives in the form of vegetables.

Let's look at how to cook them step by step:

1. We are harvesting wheat. To do this, we need to fill the wheat with water. After 6 - 8 hours, rinse and cover with gauze. After 10 hours, it will begin to germinate. We are waiting for the sprouts to be about 2 - 3 mm.
2. We twist it through a meat grinder.
3. Dry for 2 - 3 hours.

Our loaves are ready. They are ideal as a base for a sandwich, for example with sun-dried tomatoes.

Conclusion

Of course, these are not all the recipes for making raw bread in the world, but you can experiment yourself to achieve the taste you need. For example, making onion or tomato crisps.

Raw foodists believe that a person's diet can consist entirely of raw foods. Ayurveda speaks of 50 percent or more of raw foods in the daily diet. However, there are subtleties to eating live foods.

I hope the information was interesting and useful for you. If so, then share these recipes with your friends on social networks. And in order not to miss anything, subscribe to our blog updates.

Be healthy! Experiment and get more creativity, my friends! It's so inspiring!

Raw bread

Six months ago I learned about a special raw food bread... I've heard about raw bread before. Tried it more than once - a raw-food son often does it in a dehydrator. But here it was quite different. Much more interesting and, most importantly, this bread solved one important nutritional problem. I'll tell you more about it now.

I've been on a raw food diet for two and a half years. Enough time to draw some conclusions and generalizations.

Well, first of all, I am ready to agree with the established tradition of calling raw foodists, who have held out for about eight months, "ate raw foodists." Once I read on the forum that the initial zhor, attacking many novice raw foodists, passes after eight months.

It was something similar with me. At first, large bowls of salads and other dampness was ready to take revenge. Fortunately, I started in the summer, and there was everything in abundance, especially since I live in the summer in the village and my garden gives additional opportunities. Before, I especially emphasized everything that is growing in our country. And now their vegetables and fruits have become just a delicacy.

However, from time to time I noticed that I was drawn to something more solid in the diet. It often happens that the "airy" raw diet is great, and the body always waits for it as desired. But sometimes something is missing in it.

Well, this bread gave me a base that was just missing before. Not always, but from time to time. Especially in the autumn-winter season. Either this is the experience of generations, entrenched in hereditary biochemistry, or the egregor of the collective unconscious is so pressing, but in the fall it begins to pull for flour and starchy.

But when I discovered this fermented raw bread, I realized that he is relieving my autumn syndrome. And besides, the richness of its taste and the beneficial effects on the organs of taste in particular, and the body in general, quickly made it one of the first-rate foods in my raw food diet.

I found it in a wonderful book Sergey Gladkov "Smart raw food diet» ... I tried it and immediately adopted it. I must say that this is a very useful book - it turned out to be so consonant with my many years of experience and inner discoveries (including in the field of nutrition) that it almost immediately became a reference book. Recommend. Clears the brain from fanatical attitudes and expands the horizons of opportunities for a nutritious healthy diet, wholesome and wholesome.

Moreover, it inspires confidence in that the author is a thoughtful and constantly researching practical approach. And if we add to this that he also cured himself of cancer by changing his eating habits and switching to a raw diet, then, you yourself understand, the degree of trust in him sharply increases. However, I will not sing praises in vain. Practice is the criterion of truth. Try it yourself. Check and draw your own conclusions. And we are moving on to the practical side.

Raw bread recipe.

I'll tell you how I do it. For details and additional nuances, see the original source.

Ingredients:

1 whole grain rye

Germination (1 step)

We wash the grain in water, draining the floating debris and rye husks. Fill with water two fingers above the grain level. We leave for a day. After a day, rinse in clean water, drain the water and leave in a saucepan for another day. After a day, we rinse again.

By this time, the grain should already hatch and begin to germinate. We continue to rinse once a day (if it is very warm, then we rinse it twice a day - to avoid decay of the underlying layer). We do this in a large amount of water, stirring gently so that the roots and seedlings do not break.

When the roots become 2-3 times longer than the grain, rinse again, drain the water. This usually happens after 2-3 days.

Shredding

Now the sprouted grains must be crushed. In any way convenient for you: meat grinder, blender, mortar. I grind in a manual meat grinder.

Fermentation

We put the resulting mass in a glass or enamel dish, tamp it with a spoon and level the surface, removing air and voids. Cover tightly on top with a piece of plastic wrap, squeezing it over the surface to prevent air from entering. We leave for a day in a warm place.

In other words, fermentation takes place in an anaerobic environment (without oxygen) in a warm place. Room temperature (20 degrees) is fine.

Cooking bread

After a day we remove the film. We taste it. If it is pleasantly sweet and slightly sour, the dough is ready. Lactic acid bacteria (and they worked mainly, since having deprived a lot of air, we cut off yeast fermentation - well, basically, we gave an advantage to lactic acid bacteria) worked and began processing long inedible starches into easily digestible sugars. That is why the taste has become sweetish.

Then there are two options. "Bake" bread or put this mass in the refrigerator and use it as a food additive to various raw food dishes. I put “bake” in quotes because it’s not really baked goods. Well, OK. We will analyze the theory next time, and now the process itself.

We make cakes with our hands. I use bran for this. You can also use flour (let the heart of a faithful raw food eater not shudder - although flour is also a raw product). Dip the dough in flour (bran), put it on a baking sheet and bake dry.

Drying

Dry at a temperature of 50-60 degrees (it is hot in the hand, but not hot). It is possible to dry at 40 degrees, but then they will not be so expressive in taste. If you are afraid to break the canons of a raw food diet, dry at 40 - in a dryer or dehydrator. I do this.

In the city, I leave it in the oven for the night (we have an electric stove in our house) with the door ajar, I set the temperature so that my hand is not hot. Then I dry it at room temperature - fortunately, there is always dry air in the apartment. In the village, I leave it on a warm stove overnight, placing bricks under the baking sheet so as not to overheat the bread. In the morning I hang it by the stove and also dry it in the air.

Result.

The loaves are ready the next day. They are slightly baked on the outside, dryish and with a light baked aroma. And damp inside (this is the key point of their raw-food properties - inside fermentation will go on for a few more days until they become stale into croutons).

It tastes ... at first it seems a little unexpected, sour-bitter. But this just revives the old food reflex and pattern in the mouth - we have eaten so much baked goods in our life that it has created a food stereotype, corrosive and harmful. He must be overcome, since there is little benefit from him, but he can do little for health - he only flatters the taste in the mouth, distorted and spoiled. But here our body acts as an assistant, already addicted to a raw diet and fell in love with it.

I remember, having made such bread for the first time in the village, on the stove, I left for the city on business. So then this new taste haunted me all the time until I made a new portion. Now they are a constant companion in life - tasty, nutritious and, most importantly, not at all burdening the body (unlike ordinary baked goods). That is, everyone is happy: both the body and vitality, which give strong sensations, and the head, which is not clouded by the burdens of traditional digestion.

I will say more, given my semi-vagrant lifestyle (I often have to leave on business), these breads on the road are just a treasure. I ate 3-4 cakes with honey, washed down with water. And you are full and cheerful. True, starchy food, although fermented, according to my feelings, is digested more slowly than raw vegetables and fruits, and an empty stomach reminds of itself less often. In a word, many thanks to Sergei Gladkov for his wonderful recipe. The real opening of the 2014 season.

About why 50-60 degrees are not fatal for raw bread next time.

Familiar to many, bread without flour and yeast is made for us in a small Crimean bakery, in the village of Kolchugino. To Simferopol from it - half an hour by car. We could not resist and stopped on the way in the fields of sunflowers. Somewhere nearby are the fields, from which the grain is taken to the bakery.

The excursion starts from the sprout workshop. It resembles a Soviet mud baths with a string of baths, where vacationers are about to come, but in fact there is grain in the baths.

Collected from the fields nearby, it comes here, goes through the selection procedure, peeling and then begins to "take baths".

Ozonized water enters in a cascade, everything is washed, and at the same time the disinfection process takes place, after which the grain remains to germinate for 9 hours.

The temperature here should always be 18 degrees, regardless of the temperature outside the window. When the grain germinates, it gives off heat. Special officers periodically turn it over with their hands.

It is edible, soft, moderately sweet, moderately salty - the basis of everything.

“We are deceiving nature by forcing the grain to germinate at the right time,” explains director Viktor Vasilyevich Zaremblyuk. “When germinating, the grain becomes soft, and we make the grain mass in a special machine. It turns out minced meat. And then - the classics of bread production: dough mixing, dough divider, baking.

From the "bathroom shop" grain goes to production. In the workshop outside the door, they make bread, muffins, and crispbread. It is very hot, as it always happens in bakeries.

The cereal mass comes out of a large special meat grinder. But the cascade of knives does not cut, but crushes the grain. If bread is made with flavors, dry spices and herbs will be added at this stage.

Like minced meat, the mass comes out onto the belt, ironed with a built-in tool, similar to a hair brush, and moves forward in the form of thin rectangular strips. The plate is specially formed by hand so that the employee feels the desired thickness of the bread.

“Everything here is warm, homely, because everything is done by hand. Warmth comes from the hands! " - the director of the enterprise is sure.

The strips are carefully laid out on baking sheets and placed in a multi-tier oven, where moisture evaporates at 120 degrees.

The stove announces the end of the process with a loud chime. The crispbreads are removed from the baking sheets, calibrated, that is, they discard unsuccessful options, make the corners smoother and assembled like a mosaic into neat piles for further packaging. On the shelves with finished products - handwritten signs "Green", "Adjika".

Bread is also made here, also without flour. So far, due to the long distance, it cannot be transported to our network, but if the enterprise manages to open another production closer to Moscow, it may appear on the shelves. There is a dough mixer, a dough divider that measures the required amount of dough, shelves for proofing products, an oven.

Before us is a vat of dough, where spices have just been added - the smell is cosmic! Nearby - freshly baked sweet muffins - with dried apricots, prunes. Unable to resist, we ask you to try the cake straight from the shelf.

- We also have muffins without preservatives, without flour. For some reason, no one releases such. - says Viktor Vasilyevich, - Instead of flour - again - sprouted grain of wheat.

- Did you come up with this yourself?

- The technology of such bread was invented 20 years ago. Our equipment is from 2010, it was then produced by the Krasnoyarsk Machine Building Plant (now it produces rockets). Nowadays such equipment is almost never made. Even at bakery exhibitions, they say that bread cannot be made without flour, butter and other traditional ingredients. Someone does this: they germinate the grain, and then they still add the standard ingredients. And zero sense from such products, and after all, if you make such bread correctly, it cleanses the body of harmful substances.

We continue the conversation in the director's office:

- There are bakeries wherever people live. But take a loaf. No use from him! And here it is enough to eat a couple of slices, and ate, recharged with energy. After all, in an amicable way, a person needs half as much food as he usually eats. It is no coincidence that they say that you need to chew food well, because the receptors must have time to send a signal to the brain. And so we throw, as if in a furnace, indiscriminately ... So we decided to try to do something so that the people eat and become healthy. You really get healthier from our bread.

Krym Ecoproduct got to VkusVill almost by accident - after the peninsula was annexed to Russia, it was necessary to look for a new sales market, so they learned about a network that was close in terms of the concept of healthy eating.

The bakery has a small production laboratory; Elena Fedorovna Kravchenko, chief technologist, shows it to us.

Of course, she could not compete with the laboratories of dairy factories, but this is not necessary here. Here, at this mill, grain is turned into dust, then washed, turned into gluten.

The bread is checked for moisture, grain quality, and other parameters.

“We tried to make the workers comfortable working conditions,” she says. There are washing machines, showers. In total, about 40 people work, and there are many who want to get a job at the bakery. They sell products all over the Crimea.

- You can spread the bread with something, you can eat it with cheese, or you can do it so simply, - advises Viktor Vasilyevich, - It's nutritious, healthy. Those who are accustomed to this product cannot live without it.

LLC "Crimea Ecoproduct"