Tangy Sprout Bread

Tangy Sprout Bread - A Delicious Raw Bread Recipe

Introduction:

Hey there, fellow food enthusiasts! Today, I want to share with you one of my all-time favorite raw bread recipes that never fails to satisfy my cravings. This Tangy Sprout Bread has the look, texture, and flavor of baked bread, but with the added goodness of sprouts and nutritious seeds. Trust me, it's a game-changer!

When I first discovered this recipe, I couldn't believe how easy it was to create a raw bread that ticked all the boxes for taste and health. I've used it as the foundation for a mouthwatering sandwich, combining it with Ani Phyo's Cashew Chipotle Cheese, from her book, Ani's Raw Food Kitchen: Easy, Delectable Living Foods Recipes, (available on Amazon.com), and a sprinkle of fresh dried dulse. The result? Pure yumminess!

Now, let's dive into the step-by-step process of making this delectable Tangy Sprout Bread. But first, gather your ingredients and get ready to embark on a raw bread adventure that will tantalize your taste buds and nourish your body.

Ingredients:

3 cups favorite spicy sprouts (I used spicy salad sprout mix)
½ cup ground flax seeds
½ cup ground chia seeds
2 cups water
1 ½ tsp pink Himalayan salt
Ground spices of choice - season to taste

Preparation:

To begin, I place the spicy sprouts in my trusty food processor and pulse them until they're finely chopped, creating a vibrant base for the bread.
Next, I add the ground flax seeds, ground chia seeds, water, pink Himalayan salt, and my preferred ground spices into the food processor, joining forces to create a well-rounded dough.
With a few quick pulses and a thorough mix, the ingredients come together harmoniously, forming a cohesive dough that's ready for its transformation into bread.
Now comes the fun part—shaping the dough into bread shapes or spreading it out evenly over a Teflex dehydrator sheet, allowing it to take on its final form.
I transfer the bread to my dehydrator, where it undergoes a gentle drying process on both sides for approximately 8 hours per side. Of course, the drying time can be adjusted to achieve the desired texture.
Once the bread has dried to perfection, I remove it from the dehydrator, savoring the delicious aroma that fills the air. A few moments to cool, and it's ready to be devoured!

This Tangy Sprout Bread is incredibly versatile. I love using it as a wholesome base for sandwiches, adding layers of flavor and texture with Ani Phyo's Cashew Chipotle Cheese and a sprinkle of fresh dried dulse. However, it's just as delightful when enjoyed on its own as a nutrient-packed snack.

To keep the Tangy Sprout Bread fresh and delicious, I store it in the refrigerator. Simply place it in an airtight container or wrap it tightly in plastic wrap or beeswax wrap to maintain its texture and flavor.

Get ready to embark on a culinary journey that brings together the best of taste, health, and creativity. Trust me, this Tangy Sprout Bread recipe will leave you craving more. Let's get started!

Now, let's take a look at the estimated nutrition facts per serving (based on the ingredients used and approximate portion size):