Homemade Raw Paleo & Vegan-Friendly Low-Baked Bread Recipe

Introduction

Bread is a beloved staple, but most store-bought options are highly processed and nutrient-depleted. This homemade raw bread recipe offers a paleo and vegan-friendly alternative that keeps enzymes and nutrients intact while providing a dense, flavorful loaf perfect for sandwiches and more.

Ingredients

• 1 1/4 cup unpasteurized raw almonds, soaked minimum 4 hours (about 2 cups plumped)
• 7 medjool dates, pitted
• 4 tablespoons flaxseed (or flax meal)
• 4 tablespoons psyllium husk (or psyllium seed powder)
• 4 tablespoons dulse flakes
• 2 tablespoons chia seeds
• 1/2 cup onion, chopped
• 3 garlic cloves
• 6 sun dried tomatoes (dry, not in olive oil)
• Zest of 1 lemon (about 1 tablespoon)
• 1 teaspoon pink salt
• 1 teaspoon Italian seasoning
• Olive oil for brushing

Instructions

1. Step 1: After soaking the raw almonds for at least 4 hours, drain, rinse, and dry them thoroughly.
2. Step 2: Add all ingredients except olive oil into a food processor and blend until fully incorporated, stopping to scrape down the sides as needed.
3. Step 3: Pour the mixture onto a cutting board and press it together repeatedly, folding and kneading like dough until compact and cohesive to prevent cracking.
4. Step 4: Shape the compacted dough into your desired loaf form.
5. Step 5: Place the loaf on a baking sheet fitted with a rack to allow ventilation underneath.
6. Step 6: Lightly brush the entire loaf with olive oil to help prevent cracking during “low-baking.”
7. Step 7: Place the tray in an oven set to 115°F (46°C) or lower, and low-bake for 15 hours to dehydrate and set the bread.
8. Step 8: When finished, remove from oven. Slice with a serrated or very sharp knife as thin or thick as you like. Enjoy!

Tips & Variations

• Soak almonds longer (up to 12 hours) for a softer texture and easier blending.
• Adjust oven temperature between 105°F and 115°F if your oven allows, and increase drying time accordingly to keep bread raw and nutrient-rich.
• For raw crackers, slice the bread thinner (1/8 to 1/4 inch), place on a tray, and low-bake an additional 4 to 5 hours until firm but not rock-hard.
• Use psyllium seed powder instead of husk for a more soluble fiber and different texture if preferred.
• If you have gut sensitivities, introduce flax, chia, and psyllium slowly or substitute as needed.

Storage

Store the raw bread in the refrigerator, ideally wrapped or in an airtight container, to maintain freshness. It should keep well for up to 5 days. For longer storage, slice and freeze portions, thawing in the fridge before use. Reheat gently if desired, but avoid high heat to preserve raw qualities.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Is this bread truly raw?

Yes, by keeping the oven temperature at or below 115°F and extended “low-baking,” the bread remains raw, preserving enzymes and nutrients that are lost in conventional baking.

Can this bread be made paleo?

This recipe fits a modern paleo diet but may not be suitable for strict hunter-gatherer paleo eaters due to the inclusion of seeds like flax and chia. It’s best suited for those following a more flexible paleo, vegan, or gluten-free lifestyle.

Homemade Raw Paleo & Vegan-Friendly Low-Baked Bread Recipe

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★★★★★

4.9 from 78 reviews

• Author: anna
• Total Time: Approximately 15-24 hours plus soaking time
• Yield: About 20 slices (1/4 inch thick slices) 1x
• Diet: Paleo, Vegan, Gluten Free, Dairy Free, Egg Free

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Description

This homemade raw bread recipe offers a nutrient-dense, paleo and vegan-friendly alternative to traditional processed bread. Made with soaked raw almonds, dates, flaxseed, psyllium husk, and nutrient-packed ingredients like dulse flakes and chia seeds, this bread is gently ‘low-baked’ at a very low temperature to preserve enzymes, vitamins, and minerals. It’s gluten-free, dairy-free, egg-free, and perfect for those seeking a wholesome, minimally processed bread suitable for special diets and raw food enthusiasts. The bread is dense, filling, slices well, and can also be dehydrated further to make raw crackers.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/4 cup unpasteurized raw almonds, soaked minimum 4 hours (plumps to about 2 cups)
• 7 medjool dates, pitted
• 4 tablespoon flaxseed (can substitute flax meal)
• 4 tablespoon psyllium husk (can substitute psyllium seed powder)
• 4 tablespoon dulse flakes
• 2 tablespoon chia seeds
• 1 teaspoon pink salt
• 1 teaspoon Italian seasoning

Fresh Ingredients

• 1/2 cup onion, chopped
• 3 garlic cloves
• 6 sun dried tomatoes (dry, not in olive oil)
• Zest of 1 lemon (about 1 tablespoon)

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Instructions

1. Soak and Prepare Almonds: Soak the raw almonds in water for a minimum of 4 hours to allow them to plump and soften. After soaking, drain, rinse thoroughly, and dry the almonds very well to avoid excess moisture in the bread mixture.
2. Blend Ingredients: Add the soaked almonds along with all the other ingredients—dates, flaxseed, psyllium husk, dulse flakes, chia seeds, onion, garlic, sun dried tomatoes, lemon zest, pink salt, and Italian seasoning—into a food processor. Blend until everything is well incorporated, pausing to scrape down the sides of the bowl as needed for even mixing.
3. Form the Dough: Pour the blended mixture onto a clean cutting board. Press and fold the mixture repeatedly, pressing it into a compact ball similar to kneading dough. Continue pressing and flipping until the mixture is cohesive and compact to prevent cracking during drying.
4. Shape the Bread: Form the dense dough ball into the desired loaf shape, ensuring a firm structure that will hold together while dehydrating.
5. Prepare for Low-Baking: Place the formed loaf on a baking sheet fitted with a rack underneath to allow ventilation and airflow beneath the bread.
6. Prevent Cracking: Lightly brush the entire surface of the loaf with olive oil to help prevent cracking and to aid in moisture retention during the long drying process.
7. Low-Bake the Bread: Place the baking sheet in the oven set to a low temperature of approximately 115°F (46°C), or alternatively 105°F (40°C) for a longer drying period. Bake for 15 hours at 115°F or up to 24 hours at 105°F; this slow drying process preserves enzymes and nutrients while dehydrating the bread to a stable texture.
8. Cool and Slice: Remove the bread from the oven once the dehydration cycle is complete. Allow it to cool fully before slicing. Use a serrated knife or sharp non-serrated knife to cut slices as thin as sandwich bread or thicker as preferred. Note the bread is dense and very filling, ideal for open-faced sandwiches.
9. Optional – Make Raw Crackers: To turn the bread into crackers, slice into 1/8 – 1/4 inch thick pieces, then cut into smaller cracker-sized portions. Place on a tray and return to the oven at 115°F for 4-5 additional hours until firm but not rock-hard, suitable for raw cracker texture.
10. Storage: Store the finished raw bread in the refrigerator to maintain freshness and shelf life.

Notes

• This bread fits modern paleo, vegan, gluten-free, dairy-free, and egg-free dietary preferences but may be considered a grey area for strict paleo eaters due to ingredients like flaxseed and chia seeds.
• Soaking almonds longer than 4 hours (up to 8-12 hours) enhances texture and digestibility.
• The low oven temperature (around 105-115°F) preserves nutrients and enzymes, keeping ingredients ‘raw’ and alive.
• Keep the mixture compact when forming the loaf to prevent cracking during drying.
• Do not consume the entire loaf at once; due to high fiber and active ingredients like psyllium and chia, eating large amounts may cause digestive discomfort.
• The bread is dense and filling; slice thin to serve as a complementary part of a meal.
• For those with impaired gut function, the ingredients psyllium, flax, and chia may pose a digestive challenge; consult a healthcare professional if unsure.
• Use a serrated or sharp non-serrated knife to cut clean slices.
• Dehydrating the bread at 105°F for 24 hours is an alternative method for raw food enthusiasts wanting to be extra cautious with enzyme preservation.
• Raw crackers made from this bread are not rock-hard but firm; perfect for pairing with raw cheese and wine.

• Prep Time: 15 minutes plus 4-12 hours soaking
• Cook Time: 15 hours at 115°F or 24 hours at 105°F
• Category: Bread
• Method: Baking
• Cuisine: Paleo, Vegan

Keywords: raw bread, paleo bread, vegan bread, gluten free bread, raw food recipe, dehydrated bread, low temperature baking, nutrient dense bread, homemade bread, raw vegan bread