Raw Buckwheat Bread
August 16, 2012
This raw buckwheat bread is so easy to make in your dehydrator and is a nutrient-dense healthy alternative to conventional bread for a sandwich.
Raw Buckwheat Bread
This raw buckwheat bread is so easy to make in your dehydrator and is a nutrient-dense healthy alternative to conventional bread for a sandwich.
Ingredients
- 1/2 cup extra-virgin olive oil
- 1 1/2 cups sun-dried tomatoes
- 3 cups sprouted buckwheat
- 1 cup flaxseed meal
- 3 1/2 cups peeled zucchini, roughly chopped
- 2 cups apple, cored and roughly chopped
- 3 tablespoons fresh lemon juice
- 2 avocados
- 1 large yellow onion
- 1/2 cup finely chopped flat-leaf parsley
Instructions
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Pulse the olive oil, sun dried toms, sprouted buckwheat, courgette, apple, lemon juice, avocados, onion and herbs into a food processor fitted with the s blade until thoroughly mixed.
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Transfer to a large bowl and mix with the flax meal by hand. The reason you do this separately (not in the processor) is that you are likely to have too much mixture for the size if the processor at this point, and when you add the flax meal it will become quite heavy and sticky and overwork your machine.
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When mixed, process the whole batter in the machine again, but in small batches to achieve a light fluffy texture.
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Divide the mixture in half and place on non-stick sheets on dehydrator trays. Use a spatula to spread the mixture evenly to all 4 sides and corners of the non-stick sheet. If mixture is too sticky you can wet the spatula to make things easier.
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With a knife score the whole thing into 9 squares.
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Dehydrate for 2 hours and then remove the sheets by placing another dehydrator tray and mesh on top and invert so that your original sheet of bread is upside down. That will allow you to peel the non-stick sheet off and continue to dehydrate the underside of the bread.
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Dehydrate for approximately 8 hours more (do this overnight so you’re not tempted to eat it before it’s ready) or until bread feels light in your hand. If the pieces don’t fully come apart where you scored, use a knife to cut them.
Recipe Notes
Recipe and photo from The Raw Chef.
Comments 23
I’m making this delightful recipe tomorrow. Have my buckwheat groats soaking right now! I’ve got all the ingredients and can’t wait to make and devour! Sounds so tasty and nutritious – my kind of recipe! Thanks, Tess! I love Russell James and his teaching.
I LOVE Russell and his teaching too! His recipes are SENSATIONAL! Can’t wait to hear what you think 🙂
This buckwheat is AMAZING!! I just polished off an open faced sandwich with this bread as a base. Topped it with chevre goat cheese, sunflower sprouts, dried olives and slices of organic yellow brandy wine tomato. Divine!! I made one of the bread mixtures into a round shape in the dehydrator for a pizza tomorrow night. It is a lovely texture, very flavorful and holds up well! I love it! Thanks, Russell and Tess!
Oh GREAT! I know! Isn’t this recipe AMAZING. I am on my second batch as we speak! Oink!
We are also going to give this recipe a try. It looks really good. After Kibby’s comments I am inspired.
Question: how long will this bread keep for?
Can you freeze it?
SO great to hear that everyone is enjoying the recipe! It’s one of our favorites 🙂
Angelica – the bread will keep in a covered container in the refrigerator for up to 7 days. If you’d like it to last a bit longer, go ahead pop it in the freezer!
Kibby – great idea using it for a pizza crust, my mouth is watering!
Thanks Russell and Haylee!
You guys ROCK!
I have tried several of Russell’s recipes and they are always excellent. I am really looking forward to making this bread. The photo is making me hungry already.
Yes, the photo IS amazing. I am SO glad you are enjoying Russell’s recipes too. I just think he is INCREDIBLE. His recipes are just some of the BEST raw recipes out there!
Oh, I LOVE that. I am SO pleased you are connected with Russell and his amazing recipes. SO excited you got a dehydrator too! You are going to LOVE it!
Can’t wait to hear what you think of the recipes these month 🙂
Oink
Oinkedy Oink is right! This recipe ROCKS!
This may be answer for me to have sandwiches and tortilla with out wheat.
Oh, I promis you this recipe is the answer. This raw vegan buckwheat bread is AMAZING. ALL of Russell’s recipes are fantastic. But this one is a WINNER. Enjoy 🙂
OMG!!! it looks amazing! I want this now! Hard to believe that raw can look so irresistibly good!
Thank you for sharing this!
Elena, this recipe is SOOOOO amazing. Not to be missed!
Does anyone have any tips for non-dehydrator users? I am still saving for an excalibur but hope to still try these wonderful bread/cracker/crisp type recipes on a low heat in the oven in the meantime. Any tips on modifying the recipes accordingly or heating guidelines would be appreciated… 🙂
Liv, I haven’t tried this particular recipe in an oven. However, I have had success modifying other dehydrator recipe for ovens. It is a bit of trial and error, depending on the recipe and the ingredients etc. I have had success with the oven on the lowest setting and checking every half hour. I have also had readers who are not strictly raw tell me they have placed their ovens on 180/350, allowed to heat up, then turned off, placed goods in oven, and allowed the oven to completely cool. If you are wanting the live enzymes etc this method is not preferable. However, it is a suggestion for getting textural results etc. I hope this helps.
Thanks for your advice! It will give me a basis to go on 🙂
Pleasure. If you have a question about modifying any of the dehydrator recipes on this site, just please post them on the recipe page, and I will answer.
can I replace buckwheat with anything? I have all ingredients except that one thing! TIA! can’t wait to try!!
This is a buckwheat bread and uses 3 cups. So, I don’t recommend using anything else.
Can I make this without the apples. Am sensitive to fruit and fructose. If I take the apples out, what effect would it have on the taste and consistency of the bread, and what would you suggest I substitute, if anything. I don’t want a sweet bread, I’m looking for a bread that tastes like regular multi-grain bread more bland to slightly savory than sweet. Also, if I were to add salt, how much would you recommend.