This dense, raw bread is a staple for me. I will usually prepare some over the weekend and keep it in the refrigerator for 2-3 weeks, if it doesn’t get eaten first. Raw White Bread is great for a variety of sandwiches like a Veggie BLT or Almond Butter & Jam Sammich , and it is a tasty match for delicious nut- and seed-based dairy-free cheeses, nut butters or other spreads. This is a nutrient- and enzyme-rich bread so you will find that a smaller slice size than traditional breads will be plenty filling. This recipe can be a wheat-free one if you purchase your barley from a trusted source that can guarantee that the barley is not contaminated with wheat. Barley does contain gluten.
Makes: approx. 20 slices | Soak Time: 3 days | Prep Time: 10-20mins | Dehydration Time: 6-8hrs
Tools needed:
Dehydrator
Food Processor
Ingredients:
3 cups sprouted barley
1 cup soaked raw almonds (if you have soaked and dehydrated almonds in your pantry, you can use them without soaking again)
2/3 cup flax seed meal (seeds can be ground in a mortar and pestle
Small handful of fresh organic dill (optional, leave out if you will be making sweet sandwiches with honey or jam)
3 Tbsp of raw honey (can substitute organic maple syrup, raw yacon syrup, organic brown rice syrup or raw agave nectar to taste. Note that honey isn’t considered “vegan” and maple syrup and brown rice syrup aren’t considered “raw”)
1 tsp pink Himalayan sea salt (can substitute Celtic sea salt)
4 Medjool dates
3/4 cup coconut water (can substitute pure water)
Let’s Get Started:
Wash your dill and rinse your sprouted barley well. (Note: As soon as you start to see a tail on the barley, it is officially “sprouted” and ready to use.)
Pulse all of your ingredients in the food processor until well mixed and dough-like, but with specks of barley and dill still visible.
Spread the mixture onto the Teflex sheets of your dehydrator tray and place in a dehydrator set to a temperature of 95-100°F. After about 4 hours, transfer the bread to the dehydrator screens so the air can come in on all sides. To do this, place a screen down on top of the bread, then place the tray on top of the screen. Grab the edges of all trays and flip. Peel back the Teflex from the bread and put bread back in the dehydrator. Dehydrate for a few more hours until desired dryness is achieved. You want pliable bread so don’t over-dehydrate.
Once the bread is to your liking, remove from dehydrator and cut into slices with a large knife. Store in a sealed glass container in the refrigerator for 2-3 weeks.
NOTE: Look for unique ingredients in your local health food store and try the bulk section for the cost savings. Ask your grocer to stock the ingredients that you need.
Where to purchase unique ingredients online:
Find Himalayan salt, agave nectars, flax seed and raw, wild-harvested honey at Sunfood Nutrition
Amazon carries:
Organic Fair Trade Raw Honey (Pack of 3)
Organic Medjool Dates (Pack of 2)
Himalayan Crystal Sea Salt
Fine Ground Celtic Sea Salt
Raw Honey
Organic Maple Syrup
Organic Brown Rice Syrup
Raw Organic Organic Manuka Honey
Whole, Organic Flaxseed
RawGuru carries:
Raw, Organic Yacon Syrup
Raw, Organic Macadamia Nuts
Raw, Premium Amber Agave Nectar
Fine Ground Celtic Sea Salt
Organic Golden Flax Seed
Certified Organic Makuna Honey
Fine Ground Pink Himalayan Salt
Recommended appliances:
Excalibur 3500 Deluxe Series 5 Tray Food Dehydrator
Cuisinart Pro Classic 7-Cup Food Processor
I know that these appliances are expensive—I bought them both for my own kitchen after all. But please know that they are an incredible investment and reliable tools that you will have for a very long time. I use the dehydrator every week to make snacks to keep in my purse, at my desk, at work or in my car so when hunger hits, I’m not tempted to purchase or eat junk. The dehydrator is pretty fun, you can dehydrate almost everything. I also use my food processor almost every day for nutrition bars, pates, pudding, dinners and more. The pain of the pricetags are a distant memory at this point, with only hundreds of tasty meals as replacement.
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2 Comments to “Raw Sprouted Barley Almond Flax White Bread”
I have a gluten allergy. Can buckwheat be substituted for the barley? (BTW, thanks so much for your wonderful site.)
I think you could definitely use buckwheat instead of Barley. Let us know how it turns out and thanks so much for the kind words!
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