Onion Cheese Bread
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To say that I enjoy these raw breads, is an understatement. I LOVE them! I was always one of those who could live on bread alone. It didn’t matter what form, shape, or flavor it came in… I ate it, I loved it. But over 4 years ago, I stopped eating gluten. I went cold-turkey overnight and let me tell you, it wasn’t easy. Throughout this process I even stayed clear of processed breads that are labeled gluten-free. Why? Well, in my own discoveries, just because something is gluten-free, it doesn’t mean that it is any healthier for you. Plus, by eating substitutes as I was trying to wean myself away from gluten, I felt it only kept my cravings for the real deal. Bread products were an addiction for me. Now, I am a recovering Bread-O-Holic! With this 4 year buffer I now find that I can behave myself if left alone in the same room with a loaf of fresh-baked bread! I never lost the battle but we both have walked out a bit
buttered er battered! This bread recipe is dense and has a full-bodied flavor. You can slice it as thin or as thick as you desire. You can shape it into a loaf, or a round or a stick. Knead it, beat it, spank it and rub a little love into it! “Roll it, pat it, mark it with a B, Put it in the dehydrator just for me.”
Ingredients: yields 1 loaf
- 2 cups raw almonds, soaked and dehydrated
- 2 cups onion (peeled, quartered)
- 2 cloves garlic
- 1/4 cup sun-dried tomatoes (I used sun-dried tomatoes soaked in oil)
- 1/4 cup water
- 1½ tsp sea salt
- 1/2 cup flax meal
- 1/2 cup psyllium husks
- 1 cup nutritional yeast (I prefer Red Star brand)
- Place the almonds into the food processor and chop until they reach a very small nugget size. Be careful that you don’t over process. You don’t want the almonds to release too much oil. Remove from food processor and place in a separate bowl.
- No need to wash the food processor bowl – add the onion, garlic, sun-dried tomatoes, water and salt. Process until everything is well combined and broken down.
- Add in the almonds, flax meal, psyllium husks and nutritional yeast. Process until everything is well combined. If the mixture is too dry add water no more than 2 Tbsps at a time. You want the batter to stick together when you pinch it.
- Remove the dough and form a bread loaf with your hands. Using a sharp knife cut shallow indentations, creating score marks to the size of bread slices that you want in the end.
- Brush the top with some olive oil and then sprinkle on dried onion flakes, if desired.
- Set the dehydrator on 145 degrees and place the bread on the mesh sheet that comes with your dehydrator, dry at this temperature for 1 hour. This is to create the crust. Set a timer so you don’t forget! Read here about drying times set at 145 degrees.
- Remove the bread from the dehydrator and slice the bread into the desired thicknesses. Lay them flat on the mesh sheet that comes with your dehydrator.
- Reduce the heat to 105 and continue drying for about 16 hours.
- Shelf life and storage: My personal recommendation would be to store this bread in an air-tight container, in the fridge, for 3-5 days. The more moisture that is left in your bread, the shorter the shelf life. Therefore, shelf life will vary with your drying technique. Whenever I make this bread, it never lasts very long enough to spoil. Keep in mind, the whole purpose of eating a raw diet is to eat foods at their peek of freshness, so don’t expect this bread to have a long expiration date.
At this stage, I had just formed the loaf size, scored the top, brushed it with olive oil and dusted with dried onion flakes.
Equipment Needed: (my personal recommendations)
Food processor or blender