Ok, I saw someone had posted a bread recipe here using yeast and there were some against it and some for it. Can’t speak for it either way, but this will give you a nice result if you are not a purist. You can actually get baking powder raw but I am just not that diligent and I use baking soda for stomach upset already so figure I am ok with it. Use your own best judgment for yourself though. If you have a gluten problem try using just the oats, but the bread and dough will be softer without the gluten. Good golly, I am almost afraid to post this for fear of being “flamed”. Oh well, here goes anyway…(grabs flameproof vest and runs for it….)
1 cup ground oats flour
½ cup fresh ground wheat flour
3 tablespoon honey or agave, to taste
1 pinch sea salt, tiny pinch
2 teaspoon agar agar
1 pinch baking powder
1 pinch baking soda
½ teaspoon bakers yeast
Combine the dry ingredients in your bowl (except agar). Mix up. Add about 1Tablespoon of extra water to the agar and mix it to dissolve. You may need to set the container in a bowl of warm water if it is not dissolving for you. Add wet ingredients to the dry ingredients being sure to add the water just a little at a time so that you get a soft dough. I added a little more of the oats to give it a real crunch at this point, but that is unnecessary. I simply like crunchy breads with oats and seed on it or in it.
Knead until smooth but do not add more flour to the surface of the counter. Grease with coconut oil if you have to. Set aside in bowl, covered with plastic wrap for about half and hour. Knead down again. This time roll it to desired thickness. I do about 3/8 of an inch usually. Depends what you are using it for. I would not go more than 1/2 inch though, not sure how that would work.
After it is rolled out, put a bit of coconut oil or olive oil (just the tiniest bit) on the top and cover gently with plastic wrap. This keeps the wrap from sticking to it.
Place it on a dehydrator sheet. Place a cookie sheet on top of the rolled out dough and weigh it down with a small book, about the weight of a bottle of agave. (This downward pressure will help to develop the finer crumb like bread has otherwise it will just rise with larger air bubbles) Let rise in a warm spot for about 30 minutes. Remove weight and pan. Put in the dehydrator at about 110 degrees. It took my 3/8 inch slices about 3 to 4 hours to be done to my liking.
It puffs up slightly until the outer part firms.
You could also flavor this almost any way that you want. And it is a good pizza crust base.
Definitely not for the raw vegan purist though I would not think.
But for those of you who tried the other recipe on the site that inspired it, you may really enjoy this one. Have fun with it, and good luck!
FYI, this does not keep well and should be used the same day it is made. In my humble opinion , anyway. Even my kids liked this one.
Here is a filling recipe you might like to try or at least a dollop on top…
*Poppyseed filling :
1 cup poppy seed
1/2 cup almond milk (just add enough to proper consistency)
1/4 cup honey or agave
1/3 cup chopped dates
1/3 cup chopped nuts of choice
Dash of cinnamon
Definitely just make a small batch of the topping/filling as it would be far to much for the single bread recipe. Any fruit topping with raw whipped cream or icecream would be great, too.
I am going to make this and then roll it up like a cinnamon roll with the cinnamon roll filling as well. And of course, pop back the dehydrator to warm.