Raw Buckwheat Sesame Bread with Italian Herbs

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Isn’t The Wilderness Downtown amazing? I challenge even the most hard-hearted among you not to feel a tender pang of nostalgia when you watch it. And thanks to those of you who shared ideas about what you might say to your younger self—they were all very sweet.

On Friday, I promised you more homemade raw breads and crackers in the coming weeks. I made good on that promise this weekend. I have plenty of bread recipes now percolating in my uncooking noggin, but this is the first: buckwheat sesame bread with an Italian twist.

And by “Italian,” I mean that I added some sundried tomatoes and oregano.

This was, as all raw bread tends to be, incredibly easy. The most demanding part of the recipe, really, is to have buckwheat cereal on hand to make the buckwheat flour. Otherwise, it’s a cinch, as long as you have a food processor to do the heavy mixing for you! Here’s the recipe:

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Italian Buckwheat Sesame Bread (yields 12 pieces)

1 cup buckwheat, soaked and dehydrated (a la my buckwheat cereal procedure)
1/2 cup sesame seeds
1/2 cup celery
1/2 cup flax meal
2/3 cup water (more or less)
3/4 tsp salt
1 tsp herbamare
1.5 tsp oregano
1/4 cup sundried tomatoes

1) Place buckwheat in your food processor and process till it’s a fine powder. Add the sesame seeds, and pulse until the mix is almost uniform, but still has some texture. In other words, you want the buckwheat to be pulverized into flour, but you just want to process the sesame seeds really finely–don’t let them turn into flour, unless you want a totally uniform bread.

2) Add the celery and flax seed, and pulse until the celery is broken down well.

3) Add the water, salt, Herbamare, oregano, and sundried tomatoes, and keep pulsing until you have a dough. You might need to add some water, but don’t add too much, or else you’ll have a watery dough on your hands that will take forever to dehydrate! You want this dough to be moist enough to spread out on a dehydrator sheet, but there should be some effort involved. Also, you should taste the dough right before turning it out onto your Teflex sheet, and add any herbs and spices you need. I like plain food, don’t forget, so you may want more oregano or salt in here.

4) Turn the dough out onto a Teflex lined dehydrator sheet (I managed to use a single sheet for the whole recipe) and spread till the dough is about 1/4 inch thick and even.

5) Dehydrate at 115 degrees Farenheit for about 6-8 hours. Flip the dough, and score the size that’s moist into 12 uniform pieces. Keep dehydrating for another 6-8 hours, till crispy.

6) Serve as a bread in any raw sammie recipe, or keep breaking it down into raw crackers!

I continued on my raw flatbread kick, and served it up with hummus, cucumber, and tomato. All homemade, and all farmer’s market produce. I am determined to eat tomatoes right until the moment when they disappear!

Raw Buckwheat Sesame Bread with Italian Herbs

The meal was rounded out with massaged kale salad with carrots and black beans.

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What a perfect dinner for a Saturday night at home!

I’m lovin this raw bread kick, so you can expect more to come (though I do promise that my next post will not be raw bread–I don’t want to try the limits of your interest here). If you have any special requests, let me know – I’m trying to get outside of my comfort zone. I’m even planning on raw onion (!!!) bread – I figure that if I love the twins’ onion bread, I must be able to come up with one of my own that’s edible.

And now, it’s time to get away from my computer and back to work. Enjoy these last few hours of the weekend!


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Categories: Uncategorized
Dietary Preferences: Raw

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  1. For all of you guys wondering and wandering without a dehydrator, I`ve got good news. Before this handy little device was ever invented, people used the sun to this purpose and it’s still working!
    I found it out the hard way (actually, it wasn’t that hard, in case you are curious) when this year I participated in a raw food camp in Serbia. After the camp was over and most people left, all of the dehydrator’s gone, too, I still wanted to experiment with new flavours, I did, too and the result went unto the trays, trays were covered with kitchen clothes (to prevent dirt from the trees, birds, bugs etc. falling on them) and out they went, on an outside table. I put two bricks, one on each side of the trays and put a piece of window glass over the trays to have some more ‘greenhouse effect’. It worked wonderfully, even though the sun wasn’t always out. Instead of one day it took me 3 days to have my raw crackers but it cost me nothing (no electric bill) and they were just as yummy as the could and would have been with a ‘proper’ dehydrator.
    Of course the oven works, too, but then you won’t be able to call it raw. (Most ovens don’t have a setting for anything less then 50-55 C [120 F])

    • I suspect if the oven door is left cracked own slightly, the temp would stay within raw limits. Not an optimal way to dehydrate but still an option! I’ve also seen suggestions of usingthe rear window of a vehicle to dehydrate. Where there is a will there is a way lol.

  2. Funny as I am dehydrating some buckwheaties right as we speak for a few different incarnations including some crackers. These ones sound good too!

  3. I love that this recipe doesn;t use nuts! Most raw breads contain nuts. I need to experiment with this recipe. 🙂 I had some raw zucchini bread with pine nut ricotta, and raw cinnamon raisin with chipotle hummus as part of lunch so good! I so need to go pure food and wine I walked by it the other day..but I will make a trip into the city for it only a train ride away.

  4. Hello there!

    I’m loving that raw buckwheat bread. Question, though– I know you already answered the, “i don’t have a dehydrator” question, but is there any other way you can do it to keep it raw without the oven? I may just have to just the oven…

    Also, what do you mean by “soaked” buckwheat? Soak it in water?

  5. The raw bread sounds great!! I don’t own a dehydrator either but I play with your recipes and try to make them in the oven in the lowest setting, I have to be more aware of how much it takes to cook because I usually go by feeling, that’s how I usually cook haha :), but I’ll check when I try this recipe!

    Any dehydrators you would recommend? Never had one and I’ve been thinking of getting one for a while.
    Thank you!!

  6. This bread looks heavenly, Gena. Just as I was about to retire my dehydrator to the Garage for lack of use and you blow me away with this!

    Thanks, Claire

  7. Another great recipe! I don´t own a dehydrator and I make mine in a regular oven, on the lowest setting with something to hold the door slightly open for the moisture to escape. It´s not optimal, but it works pretty well. My favourite raw bread so far is the raw rye bread from Ani Phyo´s Raw Food Essentials. But I´ll give yours a try, looks yummy!! (By the way, made your dilly sunflower cheese last week and it´s so yummy, I could eat it with a spoon!!)

  8. Special requests…hmmm, SUCH A wide open door, I may have to really ponder that one and get back to you 🙂

    Raw onion bread…that is so ironic that you adore their bread so much yet you are a no onions/garlic girl like I am. I cannot hang w/ the onions or garlic of any kind, just not my scene.

    This bread looks great and if readers can’t hang, they know where the door is 🙂 That little X at the top of the screen, click off, ba-bye. I feel the same way when I post my workouts, or my eats, it’s like I know there may be boredom, but I dont care.

    You my dear, are the queen of innovative eats and wonderful topics, could not get bored of you, ever 🙂

    Have a great week hon!

    • Heather,

      Don’t worry, it’s not really the rawness that makes this recipe healthy!

      Try it in the oven at 300 or 350. But you’ll have to watch the time for me and let me know how long it took — I really don’t know what a good approximation is!


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