The Seed of Life Bread
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~ raw, vegan, nut, gluten-free ~
Making raw loaves of bread is one of my greatest joys in the kitchen. You must understand the power behind those words because I LOVE working in the kitchen, making anything and everything. Perhaps it stems from my all-time love of bread.
I have been gluten-free for about seven years now, and the one gluten-ized foods I miss the most is bread. I don’t care what shape, color, or flavor profile it comes in… I love(d) them.
My Great Grandmother was one who never threw anything away. At a very young age, she taught me how to sew. I think she got tired of having to make all my doll dresses, and trust me; my dolls were fashionistas! Haha Roughly around the age of six, I was sewing doll clothing, blankets and she even taught me how to make purses with zippers in them.
There is a point in me sharing this with you… After I would sew two pieces of material together and would snip the thread tails off, I was instructed to save them in a jar that sat on the corner of the sewing table. Once the jar started to fill up with various colors and lengths of thread, we would take it outside, and piece by piece lay the thread on the driveway.
We would then run into the house and sit in an extra-large lounge chair (that was upholstered with the scratchiest fabric ever made) and wait for the birds. Patience was the key. Soon the birds would swoop down and pick up the threads, one by one. They would fly up into the trees, and this is where they used the threads to help build their nests. What a magical time.
All this to share, that Great Grandmother also saved every scrap and crumb of bread that was either leftover from meals or had gone dry and stale. She kept an ongoing plastic bread bag of these dried out morsels. Once a week, the bag was handed to me, and it was my job to hop on my bike and make my way to the local zoo. I think they had five chickens, a few buffalos, and a maze of prairie dogs. Lol, I am not sure if that classifies as a zoo, but hey, what can I say.
So, once on my bike, the bag dangling from the handlebars, I weaved my way down the roads to the zoo. By the time I got there, most of the dried bread bits were gone. A hole in my bag?! Nope, just me, nibbling away. Lol So there, all that to reinforce that I love bread in all forms. :) I can almost say that I love raw breads more than cooked ones because I love dense and chewy breads. And this bread fits that bill!
In honor of this amazingly nutritious bread, I created a special jam just for the occasion… Blueberry Mint Chia Jam. Enjoy!
Adapted (renamed) and modified slightly from the cooked recipe by My True Roots blog
Ingredients: Makes 1 loaf
Dry Ingredients:
- 1 1/2 cups (145 g) gluten-free rolled oats, soaked
- 1 cup (135 g) raw sunflower seeds, soaked
- ½ cup (65 g) pumpkin seeds or raw pecans, soaked
- 1/2 cup (90 g) flax seeds
- 1 cup raisins
- 2 Tbsp chia seeds
- 4 Tbsp psyllium seed husks or 3 Tbsp psyllium husk powder
- 1 tsp Himalayan pink salt
Wet Ingredients:
- 1 Tbsp maple syrup
- 1 1/2 tsp liquid stevia
- 3 Tbsp melted coconut oil
- 1/2 cup + water (see below)
Preparation:
- Drain the water from the seeds and oats before adding to the other ingredients.
- You will want to rinse the oats until the water runs clear, making sure to hand squeeze the excess water from them.
- In a medium-sized bowl, combine the oats, sunflower seeds, pumpkin seeds, flax seeds, raisins, chia seeds, psyllium, and salt. Toss till mixed.
- Psyllium husks are significant health benefits, but if you choose not to use them, grind the flax seeds into a powder in the spice grinder, this will take the psylliums place in acting as a binder for the bread. If the batter seems to dry, add 2 Tbsp of water at a time.
- If you can’t eat oats, maybe sprouted or cooked quinoa could take its place… I haven’t tried this yet.
- Add the maple syrup, stevia, coconut oil, and 1/2 cup of water. I used my hands to mix this batter to make sure everything got well coated. If the batter seems to dry, you can add more water but try to use the least amount as possible.
- If you are on a sugar-free diet, you can omit the maple syrup and even the stevia. At this point, you can also leave out the raisins and make it a savory bread.
- Place the batter in a bread loaf pan and shape the top into a loaf.
- Let it sit for up to 30 minutes, allowing the binders time to do their job.
- Once that is done, remove the bread from the pan and place the batter on the teflex sheet that comes with the dehydrator.
- Dehydrate at 145 degrees for 1 hour, then reduce to 115 degrees and continue drying for 4-6 hours.
- 12/31/14 Update note – I have made this bread many times over. The last time I made it, I forgot about it in the dehydrator overnight in the whole bread loaf form. At that time, I continued with the remaining instructions, and it turned out amazing.
- Remove and slice into desired thickness. Lay each piece on a mesh sheet that comes with the dehydrator.
- Continue drying for 4-6 hours.
- When dehydrating, you can make this bread as moist as you want or as dry as you wish. Keep in mind that the more moisture that is left in the bread, the shorter the shelf-life.
- If you don’t own a dehydrator and want to bake this recipe in the oven, preheat the oven to 350°F / 175°C. Place the batter in a loaf pan and slide the pan onto the middle rack. Bake for 20 minutes, remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing.
- Store in an airtight container. It should last 3-5 days. Or you can wrap each piece individually and freeze it for future enjoyment!
The Institute of Culinary Ingredients™
- To learn more about maple syrup by clicking (here).
- Click (here) to learn why I use stevia.
- What is Himalayan pink salt, and does it matter? Click (here) to read more about it.
- Is coconut butter the same as coconut oil? Click (here) to find out.
- Are oats gluten-free? Yes, read more about that (here).
- Are oats raw? Yes, they can be found. Click (here) to learn more.
- Do I need to soak and dehydrate oats? Not required but recommended. Click (here) to see why.
- How does psyllium work in a recipe? Learn more (here).
Culinary Explanations:
- Why do I start the dehydrator at 145 degrees (F)? Click (here) to learn the reason behind this.
- When working with fresh ingredients, it is essential to taste test as you build a recipe. Learn why (here).
- Don’t own a dehydrator? Learn how to use your oven (here). I do, however honestly believe that it is a worthwhile investment. Click (here) to learn what I use.
© AmieSue.com
Tags: Dairy Free, Gluten Free, Nut Free, Refined Sugar Free, Soy Free, sugar free, Vegan
what an amazing and kind woman you are its looks delicous. i have said it before and will say it again to me you are the no.1 in my personal opinion in the raw food world. your generosity of giving your recipes to us is second to none. thank you again
maralyn
Maralyn…. I am coming in for a hug. :) Thank you for such sweet and loving words. They keep me inspired and encouraged. Have a blessed day, amie sue
I agree Maralyn! Second to NONE!
hugs Gloriaane!
Add me to that list!
I am truly amazed by your constant creativity and kindness to all of us. You are helping us all become the people we were meant to be….such a blessing to us all!
Oh thank you Karen, that is so sweet of you to say. :) I am living my passion and so lucky to have an outlet to express it in. Many blessings, amie sue
I am soaking my nuts overnight and plan to pop this in the dehydrator first thing tomorrow. You have no idea how much your creativity and guidance has changed my way of looking at raw food preparation. I prepare food for 3 adult men, (two of which are my young adult sons), and none of them are interested in raw vegan at all. The desserts I have been preparing with your guidance has really started to peak their interest and they nibble on crackers and breads once in a while. I would love to take a raw food preparation course, but with 2 in college and being self-employed, it’s a challenge right now. Your guidance has helped me to understand so much more about why ingredients work together the way they do.
Thank you so much!
BTW, I turned my “dry” carrot cake cookies into amazing cookie bars by adding half of the buttercream frosting to my dry crumbles in the food processor and putting the rest on top. The next day, I noticed several had disappeared! You are my hero!
Many blessings to you and your family. Renay B
Good evening dear Renay :)
You are such a joy and blessing to have here. I feel like we are working together in one big kitchen. :) You sweet words have blessed me, thank you. You are planting “seeds” in those boys of yours. Even if they never admit to you that they like it… never give up on them. I have some family members like this myself. They would rather walk across hot coals than to admit they might like something that is healthy for them. hehe
I am sooooo proud of you Renay for not giving up on your “dried out carrot cake”!! That is so awesome. Now when making raw foods in the future, keep that creative flow in the back of your mind and soon you will look at one recipe as one that can be used in multiple ways.
Thank you for making my night a smiley one. :))) <---- me smiling. amie sue
beautiful//// thanks i will try… seems delicious.
which cheese will enjoy this bread?
Hello Carolina,
OH gosh, any of the cheese recipes would be great with it to be honest. The bread has a wonderful seedy flavor and will compliment any cheese! I hope you try it. Have a wonderful day, amie sue
Just beautiful…the story and the bread!
Thank you Christine. :)
I second Maralyn – I find you and your recipes awesomely inspiring Amie Sue!
Thank you Ruth. :)
One of my pleasures to start off the morning when I finally sit down at the computer (procrastinating getting going with work!) is to see your latest newsletter announcing something new you’ve created. Not only do I love your recipe inventions, but I so enjoy the little things and stories you write with them. Your site is so warm and inviting because of them Amie Sue.
This story from your childhood is wonderful! And the bread looks good too! lol
Oh thank you Laurie, and getting such comments like this is one of my pleasures. hehe I appreciate your kind and loving words. Have a wonderful day Laurie! amie sue
Wow, it looks so good! I will have to try it soon! Thank you very much for sharing!
I hope you do Natalia! I am confident that you will enjoy it. :) amie sue
Hi, Amie….do you think it would be possible to sub soaked buckwheat for the oats? Thanks, kate
Hello Kate :) Yes, that ought to be just fine. Keep me posted if you give it a try and what you think. Have a wonderful day, amie sue
I just had to write in response to your story about the threads :) Reading all the way up to the part where you put the thread scraps in the driveway I could not imagine what the punch line was. After finishing the article and reading the (amazing) recipe I ran in to tell my husband the “thread story”. We are both lovers of creatures too, and we slept with smiles on our faces owing to your story. I agree with the others who’ve said today that for me yours in the best Raw Food blog I’ve encountered and your generosity in creating and sharing are second to none. Thank you and greetings from Seattle!
OH thank you Jeree. I read your comment as Bob and I were driving into town. I was / am so touched by your encouraging words. To know that I helped you drift off into slumber land with a smile on your face was quite touching. hehe I can remember over the years when a nest dropped in their yard due to being abandoned, I would rush to pick them up. Then great grama and I would look at how artistically it was put together, bound with colored threads. *happy sigh*
I love Seattle btw. :) I have been there a handful of times. I have the funniest story about Pike’s Market that I ought to share sometime. Anyway, Have a blessed evening. amie sue
Greetings Amie-Sue,
Planning on getting the yummy seed bread in the dehydrator tomorrow morning. I’m not a fan of stevia and would like to use coconut nectar or coconut sugar, BUT, how much should I use???
Thanks, Margie
Hello Margie,
I am so happy to hear that you are going to try the recipe. :) The stevia doesn’t add much sweetness, it is there for a balance of flavors, but you can just omit it or put 2 Tbsp of your sweetener. You won’t need much. Taste test the batter as you go. Keep me posted. Have a great evening! amie sue
Thanks Amie-Sue!
Will keep you posted ♥
Well Amie-Sue I messed up some where. The batter was way to wet. I used soaked seeds and oats, used only 1/2 cup of water. Didn’t use the raisins and used black sesame seeds in stead of whole flax seeds. Put it in the dehydrator for 6 hours and it was still really wet, I dumped it out. There you have it. Live and learn!
The first thing that stands out to me Margie is the fact that you omitted the flax seeds and replaced them with sesame seeds. Whereas they do look similar in size, they are two completely different products. The flax seeds are key because they help to absorb the moisture were sesame seeds don’t. This was most likely the main reason this happened. The raisins also contributed to the bulk of the bread.
I hope you didn’t toss the batter. If you are against flax seeds, use chia seeds. You can hand mix it all together and start over with it. Even if parts are a bit dry. Crumble it in a large bowl, add the flax or chia seeds in and add a little water if needed. Shape into the bread and let it sit as instructed.
It is always best to make a recipe as is the first time around so you can see how the ingredients play together, then make modification next time if needed. Sorry you had that experience. amie sue
Hi Amie-Sue,
Going to go soak the oats and make the bread tomorrow morning using dry seeds this time and will follow your recipe! Just wondering for future recipes, do you soak raw black sesame seeds? Thanks for your support!
Oh no, now I really know what went wrong I used 4 tablespoons of flax meal in stead of the psyllium husks. Better try this another day ♥
Never give up Margie! :)
Hi Margie,
I personally don’t soak sesame seeds. Some do. The amount used is usually so small. But if you wish to, soak for maybe 4 hours and then drain and rinse in a mesh sieve. Have a blessed night and keep me posted how it goes. :) amie sue
Amie Sue,
Hope all is well your way. Bread looks delish and would love to make some tomorrow. I am not sure… do we soak and dehydrate nuts and oats, or just soak and rinse and use in recipe? Didn’t quite understand that part. Thanks again for another absolutely lovely recipe. I, too, miss breads so very much….I think the hardest part of being raw is no breads.
Hi Linda,
In the ingredient list, it indicates to soak them, no need to dehydrate them. BUT if you already have soaked and dehydrated seeds in your pantry you can use them as is. No need to be without breads when eating high raw… I have many recipes here that will fill that desire. ;) amie sue
Now I’m confused.
If I use ready prepared soaked and dehydrated oats and seeds, then do I soak them again and use them wet as you instruct above, or do I just use them dry?
Such a beautiful looking bread. And such a lovely story.
Helen
Howdy Helen,
Lets end that confusion. :) I have made the bread both ways because like you I always have seeds and nuts prepared for when creativity hits. You don’t have to soak your nuts and seeds, just keep an eye on the batter, if it feels to dry once it is all together and has sat for about 30 minutes go ahead and add a few tablespoons worth of water at a time.
You will however want to soak the oats so they are wet for the batter. Does this help?
I have such fond memories of my great grandparents… such a pleasure to share them. :) amie sue
This is very very helpful so many many thanks.
Your great grandparents would be proud of you.
Keep sharing your memories please. Your stories are wonderful. We value your recipes yes, but understanding what lies behind your creations is enormously inspiring.
THis really is the most BEAUTIFUL website.
Xxxx
Thank you Helen, that is a great encouragement to me. :) Blessings and joy, amie sue
Dear Amie-Sue,
If i choose to omit the psyllium and gring up the flax as you indicate, will I then have to use extra flax to substitute for the missing amount of psyllium?
Love from Copenhagen :)
Good evening Jacob :)
Yes, I would use more flax seed or even chia seeds that have been ground in place of psyllium. :) Love from Oregon. hehe
Hi Amie Sue:
Is it possible to use this recipe as a more cracker like recipe instead of bread? If you were to spread it thickly over the dehydrator trays, but not too thick, how long would you dehydrate it for and would you start it at the higher temperature? Thanks for your help.
Hello Patricia,
Yes indeed. I find that all my bread and cracker recipes are quite versatile. I would spread it about 1/4″ thick and dry at 145 degrees for 1 hour (if you use wet soaked seeds) then decrease to 115 degree (F) for most likely 8-10 hours. You will have to just check in on it to see how quick it dries. Dry times are always suggestions due to the machine you are using, the climate that you live in and how full your dehydrator is. If you use dry seeds that have already been soaked and dehydrated, I wouldn’t do the 145 degree dry time. I only do the 145 degree technique when there is quite a bit of moisture in the recipe. I hope this helps. Keep me posted if you give it a try Patricia. :) Have fun! amie sue
Hi Ami-Sue,
I just love the pictures you paint in my mind with your charming stories. Thank you for sharing your childhood memories.
The bread itself looks so delicious, I was even able to convince my young nephew to practice his reading skills by reading off the list of ingredients we needed to make the bread. The oats and seeds are soaking as we speak. We’re both excited about about trying it with the luscious looking jam.
Good evening Martie,
Thank you so much. :) I have such amazing memories of my great grandparents, I feel so fortunate!
How old is your nephew, if you don’t mind me asking. What a blessing that you are teaching him how to make it. I hope you both enjoy it! Keep me posted. It is always fun to hear what others think. Many blessings, amie sue
Hi Ami-Sue,
My nephew is 7 and has been helping me with raw food recipes for at least 2 years. You wonderful pictures really motivate him. It’s a good way for him to practice his reading and learn measurements. I want him to be confident with food preparation skills and make healthy choices.
Thank you for sharing your special gift.
That is just precious MartieB… you are playing quite the positive roll in his life. What a blessing!
We made your recipe into thin crackers and they turned out very tasty. I made the chia jam with peaches and cherries instead of blueberries, also added cinnamon and a pinch of cayenne for extra spice. Yummy!
Sounds wonderful Martie,
Isn’t is so neat that we can alter raw recipes like that. One recipe can transform into so many different things, giving us a variety of ways to enjoy it! Thank you for letting me know. amie sue :)
Thanks again for such a yummy recipe! I’m ‘soaking’ tonight. Happy to replace my morning Manna bread with this. Its’ gluten free and cheaper! Thinking of adding some dates instead of the maple syrup, what do you think?
Good evening Sathya, I sure you enjoy it! And yes, using a few dates instead of the maple syrup ought to be just fine. :) Normally, this might not work because you are replacing a liquid with something more on the solid side of things… but with such a small measurement, it should be fine and dandy. Let me know how it goes. Have a blessed day! amie sue
I ended up using alittle vanilla infused agave…in the dehydrator now…can’t wait!
I hope you enjoy it Sathya…. keep me posted. Have a wonderful day tomorrow and sweet dreams tonight. amie sue :)
Can you use steel cut oats soaked??…just curious
I suppose you could Karen. The are not raw but if that isn’t an issue, you can try it. I haven’t ever used them before. I would still go through the soaking process. Oats contain a large amount of hard-to-digest phytates and other anti-nutrients. Unfortunately oats are so low in phytase (the enzyme that helps to break down phytates) so don’t skip this step. Does this help Karen? Have a great weekend. amie sue
That certainly does help! I didn’t realize they weren’t raw…I would prefer that they were…so I will look for the proper ingredients!! Thanks so much for the advice and as always…all these great recipes…corn wraps last night …tomorrow is bread day!! : )
That is great Karen. It is all a learning process. :) True raw oats can be tricky to find. I have yet to find them in any local store, I always purchase mine off the internet. There have been times that I used Bob’s Red Mill Gluten-Free rolled oats. They are not raw though. https://nouveauraw.com/ingredients/oats-grains/bobs-red-mill-gluten-free-whole-grain-rolled-oats-32-ounce-bags-pack-of-4/
If you haven’t seen my post on oats.. here is a link. https://nouveauraw.com/special-raw-ingredients/truly-raw-oats-vs-standard-oats/ If I can help you any further Karen, please don’t hesitate to ask. I will do my best. :) amie sue
I am in the market for a new bread knife, the one you have featured in your photo looks great. Could you share the name of the knife and where you purchased it? Thanks in advance for sharing the info.
Hello Elisha… the knife in the photo is not my favorite. I have several serrated (and have gone through many) bread knives and my favorite is made by Shun. Actually, I use mainly all shuns. They are more on the spendy side but truthfully, there isn’t anything more expensive than using the wrong tools. I am a lefty and most knives that I find in the stores are made for right handed people. For a lefty the blade is serrated on the right side for a clean, straight and safe cut in the left-hand.
https://nouveauraw.com/equipment/utensils-gadgets/shun-dm0705-classic-9-inch-bread-knife/
I will find the knife that is in the photo for you and see if I can figure out where I got it from. Have a blessed evening! amie sue
Hi Elisha,
Well I did some research and I can’t find the knife on line. The only identifying mark on the knife is “All Purpose Slicer” That is it. Sorry that I couldn’t find the info for you. Have a blessed day, amie sue
Dear Amie Sue,
Just made this extraordinary loaf again and it looks exactly like yours does, and tastes like heaven!
What a beautiful wholesome healthy bread, true Manna!
Thank you so much for sharing your exceptional gift of creation, these perfect recipes. You are so generous and have really inspired me so much, with these creative recipes, beautiful photographs, and lovely stories.
Have also made the Banana Walnut Loaf and the Pumpkin Cranberry Loaf, both of which are very good too.
Cannot wait to make the Pumpernickle Loaf, but have not been able to get coconut crystals at our local health food market. Can I use something else in place of coconut crystals in the Pumpernickle Loaf?
I want it to be exactly like yours, so maybe I should wait until I am able to go to Whole Foods in Santa Fe.
Now there is also your new Caraway Dill Loaf to make.
Omgosh, so many beautiful breads to make and so little time…..
Thank you, thank you, thank you!
Much love and blessings to you, my friend.
You have been busy with the raw bread recipes. :) I love it! So happy to hear that. You asked in another recipe if you could date sugar in place of the coconut crystals and I think that would be just fine. :) They both have that brown sugar flavor and they are both a dry sweetener, so it is an equal substitution. Thank you for all the sweet and kind words. You made my night. Have a glorious weekend!! hugs
This looks so good! I am going to try making it this weekend. I don’t have a dehydrator so I’ll bake it. How long do I have to soak the oats and seeds? How long should I soak nuts if I use any? Any other suggestions are welcome. Thank you :)
Hello Betty, I provided all that information in the links that are within the ingredient list. Click on them and they ought to answer all your questions. :) Let me know how it turns out baked. Have a blessed day and enjoy! amie sue
Thank you Amie for the reply. I made the bread and it was so so good! I used freshly soaked ingredients and added only 1/4 cup of water. I also put some poppy seeds in it. Baked it at 350 F for 20 min than another 40 min and the dough was still wet a little so I added 10 more min. It came out perfect. Everyone loved it! Made a raw blackberry-strawberry jelly with chia seeds to go with it. It was so delicious. Thank you so much for the recipe and definitely I am going to make other bread recipes you have on here :)
You bet Betty. Thank you for letting me know how it went in the oven. This will help other readers who might want to bake it rather than dehydrate it. I appreciate that. Have a great evening! amie sue
I am a really picky person when it comes to bread-first off I have never been much for them so they have to be really outstanding for me to waste my intake quota on them
I made this with cooked Quinoa in place of the Oats
also I omitted the stevia and replaced it with 2 Tablespoons of coconut nectar
because the Quinoa is so wet and spongy I mixed everything together and let it stand for 20 minutes to give the flax and phsyllium time to do its thing
made into a loaf in the dehydrator for 2 hours at 145(once again a little wetter due to the Quinoa) then down to 115 for 5 hours-sliced 1 inch thick pieces and onto mesh now for another 6 hours took out a couple pieces for breakfast this morning left the rest in for 2 more hours
the results are this is heavenly definately a keeper
this one even my husband likes
the best result was the last batch left in for 8 hours
the texture is out of this world-nice and chewy with a just right crisp on the crust
thanks again and again
constance
That sounds wonderful Constance. I really appreciate that you shared all this… I might have to tinker around with using quinoa! Blessings and have a great evening, amie sue
First of all let me say I absolutely loooove your website. However I just made the seed bread but there is no way I can mould it into a loaf as it is too runny. I followed everything in the recipe, the only thing I used differently were rolled oat as I could not find raw oats…could this be the reason? I have poured the batter into a loaf tin but now I’m unsure how long to dehydrate for. Any suggestions please?
Hello Lynne,
Goodness that doesn’t make since… this is thick batter. The type of oats wouldn’t make a difference. It does thicken too as it sits. See #4 and 5 for dry times (number 5 tells you to remove from the pan and slice then continue with process. As far as the the batter being too lose… did you squeeze the excess water out from the oats after soaking them? All the nuts and seeds were well drained? Let me know your thoughts Lynne to see if we can figure this out for you. Have a great weekend. amie sue
Hi amie-sue,
Thank you for replying to my dilemma:-)
The nuts I dehydrated before adding, the oats I didn’t squeeze out & were a bit mushy. When it came to addingthe 1 3/4 cups of water’ it seemed like a nice batter after 1/2 cup but iI thought “just follow the recipe” but it was way too runny with all the water. It’s now been dehydrating at 115 for 17hrs, I just turned it out of the pan, it is holding together but still very moist. I reckon it will take quite a few more hours yet. I’ll keep you posted & I’m sure it will taste beautiful :-)
Oats… I bet that is where you gained all the excess water. Sorry for assuming that this step would be done without instruction. I added that to the preparation. I sure hope that it turns out delightful for you… even if not as exact as mine, I am sure with the ingredients it will taste wonderful. Please do keep in touch. Have a great evening, amie sue
Hi amie-sue
Well finally! 24hrs later I have my bread lol :-)
I agree I think it was the oats so I didn’t need all the water. Not to worry it still tastes delightful & I will certainly be making it again :-). Now on to the next beautiful recipe! Thank you so much for sharing.
Good evening Lynne,
Shew! Sorry that you had to wait so long, but I am glad that you were still able to enjoy the bread. Thanks for letting me know. I was thinking about you today. :) Have a glorious week! amie sue
you are a gem :-)
Hi Amie sue ,yes i did the first hour on 145 but if ive been dehydrating other foods at the same time i usually have it on 105, so that could be it, i will try again, thanks for getting back to me. Clarey
One thing to keep in mind Clarey, the longer something takes to dehydrate, the more chances it has in fermenting. Have a great evening, amie sue
dear amie sue, I made this but it did not come out right for me, i soaked the oats with raw apple vinegar, but perhaps it was too long but they got fermented taste, i rinsed them. perhaps i also need to get a different oats as well, i made them but the fermented taste was a little too strong for me, but my big dog liked it and ate the whole thing so not wasted, i will try again with different oats and maybe not to soak too many hours. any ideas on what i may have else did wrong? thanks
Hello Pier… how long did you dehydrate it for in the whole form and slices form? Sometimes if things take too long to dry, they can start to ferment. Let’s start with those questions and see if we can narrow it down. amie sue
Dear Amie-Sue, I run by coincidence to your amazing site and I am totally hypnotized by originality and beauty of your recipes. I was especially surprised how good look the bread, something I was so missing on my raw food journey. Till now, I thought it is impossible to make raw bread, just flat bread and crackers. So I made this bread yesterday, dehidrated it during a night and finally tested it today with my mom and dad, both not raw foodists but they are learning how to eat healhtier. They were amazed how good this bread is – I didn’t have sunflower seeds but as you mentioned, I used a same ratio of walnuts. Instead of jam, I made a cream of persimmons and chia seeds with some vanilla, it was delicious served with green tea with cinnamon. Thank you so much, I am so grateful for this jewel, I would love and I will try some more of your recipes. Love, Lejla
Good afternoon Lejla… you just made my afternoon, thank you. :) I always love hearing my those who visit and/or try the recipes. I use to be in your very same shoes. I gave up gluten 8 yrs ago and never thought that I would be able to enjoy breads again. Honestly, I find raw breads more flavorful and satisfying that I ever did with cooked breads. Funny how that works out. Your persimmon spread sounds amazing! Thank you for sharing and hope that you try some more of the bread recipes. Blessings, amie sue
Hi Amie Sue
I’ve been meaning to make this loaf for ages and have finally gotten around to it.
Two things, I soaked the raisins and used the juice instead of sweetener (yummy).
I followed your recipe to the T but could not get it to stand as a loaf like yours, in fact i am having to leave it in the loaf tin all night before it would hold itself together, don’t know what happened there.
Will let you know what happens in the morning.
Cheers, Ashley
Hello Ashley,
I am not sure what might have gone differently for you. The only thing I can think of is the water left in the nuts or oats. Did you you squeeze as much water as you could out of the oats before adding them? amie sue
Wow! I made this a couple of days ago and its just divine! Absolutely gorgeous! Thank you so much again for sharing such an incredible recipe! <3 Will be making this on a regular basis for certain :)
I must apologise that I asked a question on one of your other beautiful recipes,only I have in fact forgotten which recipe I commented on :/ And I also forgot to check the box to ask for notification for follow ups ~ d'oh! So if you can remember a question about substituting sunflowers seeds for almonds, then it could well have been me!
With huge gratitude for the stunning gifts you share! Laura xx
Thank you Laura for leaving such a wonderful comment here. I always love to hear what others think of the recipes that I share. I am just now answering yesterdays questions so I will look for the one you left about the sunflower seeds. Have a blessed day! amie sue
Hello,
It’s been a while since I’ve made any of your recipes and the first time I’ve tried one of your breads. Wow! This bread is super amazingly yummy!! I love that this doesn’t call for almond pulp because that means I can make this often, even when I don’t have much almond pulp on hand. I pretty much stuck to the recipe, which is fairly unusual for me! Ha! I used the pecan option instead of pumpkin seeds. I replaced half of the raisins with dried sweet cherries. So yummy and I definitely recommend it. I generally use a scale when weights are given, but my scale is packed up due to an upcoming move. All my ingredients had been previously soaked and dehydrated, but my oats were still in the dehydrator and still slightly moist, so I’m not sure if my oat measurement was off. I didn’t pay much attention to measuring the water-i just added it until the consistency was good. My loaf pans are also packed up, so I used parchment and rolled the dough into a log, which worked well and might be even easier than using a pan. I just finished dehydrating the slices and, sadly, most of them have gone into the freezer in preparation for an upcoming trip to Europe. I can’t wait to be savoring these beauties instead of airplane food. Thank you so much for this recipe! Yum and double yum!
Good morning Kim,
Always a pleasure to hear from you! Thank you so much for sharing your experience with this bread recipe. Have a wonderful and blessed time in Europe. I am impressed that you are thinking well ahead and preparing healthy foods for the “road”. :) Keep in touch, hugs. amie sue
Just made this bread. It is so hearty and delicious!!! Can’t wait to make the blueberry jam to top it. Thanks so much for this…and for an easy and nut free recipe!
You are so welcome Dina. So happy to hear that you are enjoying it. Every time I make this bread, my husband toasts it. lol Sort of defeats the whole raw idea BUT at least I know he is eating good quality ingredients and it was made with love. hehe Blessings, amie sue
I did it and I love it thanks again Amie-Sue
That’s great Rawvie, so happy that you enjoyed the bread. Thanks so much for commenting. I love the feedback. Blessings, amie sue