Hi Frangipanni

I wonder what the texture is like for this bread, I actually just sent a reply to your other dehydrator post about my experiences with bread from sprouted wheat which ends up being like raw bread inside unless I fully dehydrate it, so I wonder how this bread turned out for you.

I have usually just been making crackers with the sunflower seed/flax seed combo, but am happy to try this as a bread.

 

Hello

has anyone made many breads in the dehydrator

I have made them a couple of times, but don't know if they are turning out as they should (as I have never tried any other raw bread).

The first ones were very basic chapatis from an Anne Wigmore recipe, virtually just sprouted wheat and buckwheat (tried 2 different ones), put them through the samson homogoniser, then shaped them into chapatis in the dehydrator, they seemed to taste pretty bland.

I tried again the other day, basing it on a recipe from the raw coach for a pizza base, but I only used a bit of tomato (she says to use a couple and an onion), I did mix the sun dried tomato, basil, herbs  and oils with it though.  Karen says you can stop the dehydrating before it gets crunchy, but I found that it was hard on the outside and very much like raw bread on the inside unless I dehydrated it totally, so it is now quite chewy.

The recipe for the raw pizza base I mentioned is at:
http://karenknowler.typepad.com/living_in_the_raw/2006/03/a_cascading_wat.html

Just wondered if other people make breads and what they are like.

thanku

I've used mine a bit lately

I make crackers with flax and sunflower seeds, homogonised in the samson then put in the dehydrator - these have been fairly popular with non raw foodists.  I have tried making chaptis once with buck wheat and once with wheat - didn't like them that much, but had no idea if they were done properly or not - they were very crunchy - but palatable.

I have just started making the patties from Annie Phyo's sunburgers, and they are pretty yummy dehydrated , even though Annie says u don't have to dehydrate them.  I took them to a veggie feast at work and everybody (non raw foodists) ate one and asked me what was in them etc.

I also just tried the dehydrated nori snack from the raw pleasure free recipe book and these are a keeper - only made up 4 nori sheets worth (as I hadn't soaked enough sunflower seeds), took them to my nieces party and they were eaten by my sisters, mum and one brother in law (none raw or vegetarian) there are none left, so I will definitely be making these again this week - but I have just put another batch of sun patties and a little bread/cracker on - onion bread this time so don't know how it will turn out.

The only thing is, I feel like all I am doing after work at the moment is soaking seeds, homogonising them, dehydrating them, and washing up. I have also had to set my alarm to get up in the middle of the night  to turn some crackers over.  I quite enjoy it but I'm not getting much else done.

I suppose I will get it down to a better "art" soon and become more organised with it! 

I sent email to Pure Harvest to find out if their shoyu was raw, but they said they heated it at about 160deg. to stop fermentation, so it isn't raw.

If you know of a raw one, please let us know.

Anne Wigmore also used nutritional yeast (which I am pretty sure isn't raw), and i have seen a recipe of hers with tofu and one with soy flour.

Hi

I know that there have been discussions about this before, but I couldn't actually see a supplier mentioned.   

After reading that nama shoyu is raw I checked up on an organic shoyu I had, by sending email to the company (think it was pure harvest).  I found out it isn't raw as they heat it to a temperature (around 160 deg?) to stop fermentation, which was greatly disappointing.

Before this I favoured tamari anyway because it is wheat free, but alas not raw either.

I have noticed in raw-pleasure's e-book they have a symbol beside nama shoyu to show that they supply it, but I haven't seen it in their shop? 

So does anyone know where you can get a raw soy sauce in Australia?

thanks everyone in advance   

We have just started getting them at the Townsville markets again this year.  A lady brings them in every Sunday from Tulley - they don't spray.  She has black ones and yellow ones.

The black ones are really high in vitamin c, and are known as chocolate pudding fruit.  They average around $1.60 each.  I like eating them with nutmeg or cinnamon.  The yellow ones are nice too, but quite different.

I love bikkies and things too, but I have found if I do the raw pasta idea and have very finely sliced veges in a layer, then a layer of sunflowerpate then a thin layer of veges topped with a yummy raw tomato sauce or pesto, with a nice salad, that this is really satisfying and I don't need to have as many bikkies (I am out at the moment anyway).