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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- Shape the Bread: Form the dense dough ball into the desired loaf shape, ensuring a firm structure that will hold together while dehydrating.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
