Honey Oat Bread (WINNER!)
I am so excited about this bread recipe that I could just do cartwheels! This is the closest to bread that I have ever tasted in the raw world! Absolutely amazing and so easy to make! I took it out of the dehydrator and while it was still warm I spread some Raw Strawberry Date Jam on top and for the first time in 4 years I had a taste of some beautiful bread! Before I knew it I had consumed two slices. The bread actually has a nice crunchy crust around the edges and is semi-soft inside. It doesn’t have the texture of Wonder bread but it is pretty darn amazing and I don’t have one complaint!
I can’t wait to keep exploring new creations with this recipe. When I put this recipe together my goal was to make it a neutral flavor, just like bread ought to be. Now sometimes breads are meant to stand on their own, packed with amazing flavors but I wanted this to give me a hint flavor but for it to be in the background. The supporting cast of the play. You will have to forgive me for ALL the pictures I took. I felt like a parent taking pictures of a newborn. :)
- 2 cups almond pulp (left over from making nut milk)
- 2 cups oat flour (use raw, gluten-free oats if possible)
- 1/2 cup flax meal
- 1/4 cup water
- 1/4 cup Irish moss gel/paste
- 1 Tbsp Italian seasoning
- 1 Tbsp honey
- 1 Tbsp lemon juice
- 1 tsp salt
- In your food processor make your oat flour. Simply process your oats until they become a fine powder.
- To make the flax meal place the flax seeds in a coffee grinder or Bullet. Add the flax to the ground oats along with the Italian Seasoning and salt (basically the dry ingredients). Pulse to combine.
- Add the remaining ingredients and pulse together lightly. Transfer batter to a large bowel and hand fold the batter, making sure everything is well combined.
- Remove the dough onto the teflex sheet that comes with your dehydrator. Shape the dough into the size of loaf that you want.
- Brush honey on top of the bread and sprinkle extra flax seeds on top. I then made cut marks diagonally with a knife.
- Dehydrate at 145 degrees for 1 hour. This is to form a crunchy crust on your bread.
- Remove from the teflex sheet and place on a cutting board. Slice your bread into desired thickness. I cut mine about 1″ thick. Lay bread slices onto the mesh sheet that came with the dehydrator and continue drying for approx. 10+ hrs on 105 degrees.
- 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
Getting ready to slice the bread so I can continue the dehydration process.
Look at that texture!!!!!!!!