Apr 29, 2016

Raw Rye Bread ~ with step-by-step instructions

 

raw rye bread

Raw rye bread. Sounds kind of blah, doesn’t it? I wish I could give this bread a different name. One that lives up to its spectacular qualities! It’s probably the tastiest bread I’ve ever eaten, raw or otherwise. Okay. I admit it. I’m a breadaholic. I adore bread. But I don’t usually eat it because it makes my tummy bloat and saps my energy. Even sprouted bread like Ezekiel, which I used to eat a loaf of per week, doesn’t do it for me anymore. Sigh.

Rye bread has always been a favorite of mine, especially those thin-sliced rye loaves from somewhere in Germany… I forget the brand name now. But they have like a gazillion milligrams of sodium per slice—no wonder they stay so fresh with all that traveling and sitting on a shelf without refrigeration. No. 

Behold the raw rye! It has a perfectly chewy texture, (like those dense, salty “no-no” loaves), fabulous flavor and gobs of nutrients. Even the rye grain itself is loaded with nutritional excellence. Check it out for yourself here. Well, I’m calling this a yes-yes loaf! Although it’s not really a “loaf” as you dehydrate the bread in thin slices but who cares? It’s phenomenal. This one will stay on my meal planning rotation. 

Yes.

 

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That’s it! Easy peasy. Of course, yes, you would need a dehydrator for this recipe. It’s a great investment!

Healthy trails,

Helyn Signature

 

 

 

 

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Raw Rye Bread

Yield: 9 slices

A delicious, nutritious, raw bread that you will love!

Ingredients

  • 1 cup rye berries
  • 1 TBS ground flax seeds + 2 TBS water
  • 1/4 cup organic raisins
  • 1/4 cup raw sunflower seeds
  • 1 TBS dried onion flakes
  • 1 TBS caraway seeds
  • 1 TBS whole flax seeds
  • 1/4 tsp sea salt (optional)

Method

  1. Soak the sprouts overnight. Then place them in a sprouting container of your choice. Rinse twice per day and after 24-48 hours, they should have little white tails. That's when they're ready!
  2. Combine the ground flax with the water and set aside.
  3. Give the rye berries a final rinse and place in a food processor with the flax/water mixture and the raisins. Process until relatively smooth but still a bit chunky.
  4. Add the remaining ingredients and pulse until combined.
  5. Turn the dough out onto a non-stick dehydrator sheet and shape into a 10x10" square. It should be about 1/4"-1/3" thick.
  6. Dehydrate at 118° F for 3 hours.
  7. Remove and flip the square over. Then cut into 9 equal-sized squares. Place the squares, wet side up, back on the dehydrating tray WITHOUT the non-stick sheet.
  8. Dehydrate at 118° F for another one and a half hours.
  9. Store in an airtight container in the fridge.
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6 responses to “Raw Rye Bread ~ with step-by-step instructions”

  1. Mary Ciulla says:

    This bread looks so delicious and it’s easy. I love rye bread, including those German slices that barely fit into the toaster! And Ezekiel was also a favorite. I had to drop all bread because of a gluten intolerance. Bread is my desert island food! Because of the rye, do you think I’ll be able to use this recipe without a problem?

    • helynskitchen says:

      Hi Mary, I’m not sure about the rye with a gluten-intolerance because it does contain a protein called secalins, which is a form of gluten. Check out this article:
      Does Rye Contain Gluten? for more info. It’s a tricky subject! That said, I am also gluten-intolerant (no celiac disease but my body just doesn’t like it) and I have never had a problem with rye berries. The rye bread you find in the stores nearly ALWAYS has wheat flour added in. Sometimes I think it is the wheat that is so denatured in this country that causes the problems. Some of it is GMO. When I eat wheat products that are from, Italy, for example, I have no problem at all! Hope this helps and thanks for your comment. xo

  2. Debbie says:

    Where can I find rye berries? I’ve never seen them before, but I’ve never looked for them either. :o)

    Love your site. Love your recipes. So many good ones that are still my favorites (your bean gravy!) that I use all the time.

    • helynskitchen says:

      Hi Debbie! Most health food stores sell rye berries in the bulk bins. Hope you can find some to enjoy this bread! Thanks a ton for your feedback. Feelin’ the love! xo

  3. Jen says:

    This bread looks so good! I don’t have a dehydrator, but maybe I “need” one :-).

    • helynskitchen says:

      Yep. Everyone “needs” one! Haha. Really though, I’m using mine more and more and love it, especially in the summer months when I can leave it out on my porch and let it do its thing. If you get one, Excalibur is really the best. Thanks for the feedback, Jen!

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