Let’s face it: bread is like water to many people. But it requires baking…
Raw bread? Possible. There is an amazingly simple way to do it. This is a recipe specifically of a rye bread.
For me, rye bread was the “default” food back when eating “regular”. You know, this black and heavy ones, German-style breads. The attachment probably originates from the childhood – I had all kinds of black breads as a kid. Consequently, specifically rye bread was one of the few things I sometimes missed after going raw. More so in the first year though. I could have a tiny piece, but very rarely, as I was a real fanatic then.
Only recently, however, I finally tried to make a raw version of it. It can’t get any simpler than that. There is no need to use measuring cups or anything – it’s hard to screw it up. It won’t really look like bread but who cares if it tastes similar?
You will need
2 cups of wholegrain rye flour
3/4 cup of coconut flour
4-5 tbsp of apple cider vinegar
caraway or coriander seeds
1. First, ferment rye flour. Wholegrain rye flour which is stone-ground and organic is best. Because you are dealing with acidity use a non-metal (and certainly non-plastic) bowl or pot.
Do it this way: to rye flour add coconut flour and apple cider vinegar. Then pour enough filtered water to make the batter moderately flowy. The vinegar kicks starts the fermentation process (without it you need to wait longer). While coconut flour makes the bread more fluffy and less sticky. Leave the batter in a very warm place for at least 36 hours. The longer you let it stand, the sour your bread is going to be. Taste it occasionally – as long as it’s slightly sour, it’s ready. Hold it up to 3 days if you like sour things.
2. When the batter is ready, throw in some caraway or coriander seeds. If you feel like it, put a bit of sea salt and honey as well (I don’t). Pour the batter into some tray. Don’t forget to grease your tray with a thin layer of oil to prevent bread from sticking. You may want to use avocado oil as its taste is not as pronounced as that of coconut or olive oil. It’s important to spread the batter so that it’s not more than 0.5 cm in thickness. Otherwise, your bread may stay wet inside.
3. Dehydrate either in the “keep warm” mode in a stove or in a dehydrator. I use a stove. When nature permits, I put it out into the sun! It takes longer but the result worth it. The bread absorbs the life-giving energy of the sun. It also acquires this divine smell of outside, which is mostly due to ozone. I totally get it why so many cultures worshiped the sun and still some do up to these days!
The fun and convenient part about this bread (and any genuine sourdough bread) is it doesn’t go bad! The green mold won’t grow on it. With time your bread will just harden.
And – another benefit – because the bread is fermented it has the friendly bugs to make your gut happier.