Makes 4 small loaves
* Making your own raw, dehydrated bread is easy, and doesn't take much time on your part. Grains, on the other hand, need about 2 days for soaking and sprouting (instructions below) and dehydration can take up to 12 hours. Plan two days ahead, and utilize overnight soaking, sprouting and dehydrating. If you're looking to purchase a good dehydrator for all kinds of raw foods, my recommendation is the Excalibur brand, at about $200 online. *
Slightly sweet, yet mildly savory, these little loaves offer a bite of comfort for breakfast, lunch or dinner. Sprouted wheat is packed with enzymes, fiber, protein, vitamins and minerals, and since this bread is dehydrated (not baked) it maintains complete nutritional integrity. You may want to double or triple the batch; it will freeze nicely or can be stored in the refrigerator for at least a week.
1 medium zucchini
1 cup soaked and sprouted wheat berries, see below note
1 1/4 cup ground flax seeds
1 cup raisins, plus an additional 1/4 cup
1 1/2 teaspoon sea salt
1/4 cup water
2 tablespoons maple syrup
1/2 teaspoon ground coriander
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
Trim the the ends from the zucchini and divide in half. Using the grating attachment of a food processor, grate one half of the zucchini. Transfer the grated zucchini to a large mixing bowl. Rough-chop the other half.
Using the blending attachment, blend the rough chopped zucchini with all the remaining ingredients (except the additional 1/4 cup raisins) until a thick and sticky batter forms. There should be small particles of wheat and raisins, but no chunks; it will be grainy, moist and slightly pasty, but not completely pureed.
Transfer the batter to the bowl with the grated zucchini. Blend together by hand or with a wooden spoon until encorporated.
Do your best to form the dough into 4 "loaves" and place on a dehydrator sheet. The loaves should be no more than 1-1.5 inches high to ensure complete dehydration. If you have small cake molds, these can also be used to form the loaves (make sure they are adequately oiled).
Dehydrate at 120 degrees for 2-3 hours, then turn the temperature down to 105 for another 8-10 hours. Serve warm right out of the dehydrator with butter (or coconut butter) and honey.
Note (Soaking and Sprouting): It's easy! Soak the berries overnight in water to cover by 1-2 inches. Drain and rinse. Line a dinner plate with a wet kitchen towel and spread the berries evenly onto the towel. Flip the edges of the towel over the top of the berries. Let sit for 8 hours. Rinse the berries and repeat the process for another 8 hours. The berries should be starting to sprout; they can be used now or can sprout another day.
©2008 Copyright Alison Anton - All rights reserved.