This here bread is sweet, savory and hardy… not only is it a solid textured loaf that is appropriate for sandwiches and spreads, but it is perfectly delicious all on its own. I purposely left larger nuggets of sunflower seeds in the bread to give it nice seedy crunch to balance the delightful chew of the dried cranberries. Clearly you can use other seeds, nuts or dried fruit.. but why mess with perfection?!
Not only do I love the texture of this bread but I love the flavors. As I mentioned from the get go… sweet and savory. The sweet (and slight tartness) of the cranberries play well with the savory hint of rosemary.
I remember moving into a house that had some yard deferred maintenance. It was beautiful, it just needed some over-due weeding and tender loving care. The weeds were taking over, so I spent a good amount of time just pulling and yanking them from the front yard. A few days later I ran into the previous owner of the house. Midway through our conversation, she asked if I was enjoying the rosemary. “Rosemary?”, I questioned. With much excitement she said, “Why yes! There are huge rosemary plants all around the base of the trees in the front yard.”
Inwardly, my head hung low, my heart sank, my cheeks began to pinken, my throat grew dry as though a cotton ball had taken up residence…. her cell phone rang and snapped me out of my inward trance of thoughts and shame, smiling she said she had to run. Thank goodness! I didn’t have the heart to tell her that I had ripped all those darn” weeds” out of the yard! Oy-Vey! All I can say is that the whole time I was digging them up, I kept saying to myself, “Dang these weeds smell good.” lol
In the food processor, fitted with the “S” blade, break down the walnuts to a small crumble.
Add the oat flour, sunflower seeds, flax, psyllium, black pepper and celery salt. Pulse to combine.
In a blender combine the water and almonds, blending until it is creamy smooth. Add to food processor.
Now add the almond pulp, cider vinegar, maple syrup and rosemary. Process until well mixed. You may need to stop the machine a few times and scrape the sides down. Place in a bowl and add the cranberries and sunflower seeds. Mix well. The batter should be vary thick. Let it rest for 15 minutes so the flax and psyllium can activate as a binding agent.
Shape the dough into a loaf shape and place on the mesh sheet that comes with the dehydrator. Dry at 145 degrees (F) for 1 -2 hours
Slice the bread into 1″ slices (or thicker, depends on preference) and lay on the mesh sheet. Continue to dry for another 6-8 hours at 115 degrees or until semi moist. Keep an eye on it so it doesn’t dry out. Dry time will always vary.
Store in the fridge for 3-5 days or in freezer for 1 month or so.
I did a test to see how long the bread would last, uncovered, on the counter. I placed 3 pieces on a small plate and walked away. I came back to it a week later, one piece was missing… Bob ate it. A few days later I check the bread to see yet another piece gone… Bob ate it. Two weeks into my experiment, I returned to my….. “Where’s my bread!”… You guessed it, Bob ate it! So off I went to hunt down my husband. I asked him how the bread turned out after two weeks. He said that it tasted great it was just very hard. So there you go. haha
The Institute of Culinary Ingredients™
To learn more about maple syrup by clicking (here).
What is Himalayan pink salt and does it really matter? Click (here) to read more about it.
Learn how to grind you own flax-seeds for ultimate freshness and nutrition. Click (here).