Essene bread
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Prep time: 
Total time: 
Serves: 8
 
Ingredients
  • ½ cup of buckwheat seeds
  • ½ cup of golden flax seeds
  • ⅓ cup of sunflower seeds
  • 1 lb carrot
  • 1 lb onion
  • 60 ml of tamari
  • 60 ml of olive oil
  • 70 g-1/3 cup raisins
  • Variations with herbs : fennel , rosemary , cilantro
  • Variations with fruit : peach , plum
  • Variations with other ingredients : ginger , olives , pine nuts , cherry tomatoes
Instructions
  1. Soak flaxseeds and buckwheat for four hours in separate bowls with half a liter of mineral water per container.
  2. Rinse and drain repeatedly buckwheat seeds until water is clean and set aside.
  3. Place soaked flaxseeds in a fine sieve and whirl with a spatula to collect the mucilage. Rinse and drain and set aside.
  4. Grate carrots and cut onions into a julienne as thin as possible.
  5. In a large bowl mix the onion and carrot with tamari, oil and raisins and mix. Grind flaxseeds and buckwheat in a food processor and add to the mixture. Make sure flaxseed are broken. If you do not have a processor you can use a 50% of sound flaxseeds.
  6. Coarsely grind the sunflower seeds in the processor and add to the bowl.
  7. Work the dough in the same bowl until all ingredients are well blended checking that all liquids have been incorporated.
  8. Spread the dough on silicon sheets in a very thin layer of max ⅓ inch. The recipe yields three loaves of approximately 15 x 15 inches each.
  9. Add the herbs, fruits or ingredients you have selected to enrich the base recipe.
  10. Dehydrate at 115 °F for 12 hours, then turn the loaves removing the silicone sheets. Continue dehydrating for about 10 hours or until dry and crisp.
Culinary Tips
To wash the flaxseeds, simply whirl with a spatula and drain the slimy water in a colander, rinse once with water and stir again with a spatula. There is no need to thoroughly wash them. The result is a mucilaginous mass that will help shape the dough .
It is very important to cut the onion into julienne strips as thin as possible. If you have a processor use the disk with a finer cut.
Process seeds until you see flaxseeds broken. If you do not have a processor you can use a 50 % ground flaxseeds .
Fruits should be sliced very thin. Add them by pressing lightly on the dough.
In order to get a crispy texture check the loaves during the last two hours and add more time of dehydration if needed.
Recipe by The Quotidian Cook at https://www.thequotidiancook.com/en/essene-bread/