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Herbed Olive-Walnut Bread

Saturday, December 15, 2012

Not a typical raw food recipe but it still makes it to the scene. Bread is one of the hardest foods to cut out while transitioning to a raw, living lifestyle. This bread is nothing like the fluffy wheat bread you remember vaguely from back in the cooked and baked days. It's kind of a substitute for the already dipped-into-herbed-olive-oil-and-toasted bread. All in one loaf. Seeds, small amount of nuts, olives and herbs create a perfect harmony and it takes but a little "kneading" and shaping and slicing. That's it.

Herbed Olive-Walnut Bread
(Makes 1 small loaf: about 6 slices)
1 cup golden flax seeds
3/4 cup walnuts
6-8 sun-dried olives
1 clove garlic
1 tsp salt
oregano, rosemary
1.5 to 2 tbsp olive oil
5-6 tbsp water

1. Grind the flax seeds, chop the olives and the walnuts into small pieces, mince or press the garlic and chop up your herbs very finely.
2. Somehow my intuition was suggesting I should use the greatest method I learned from watching my grandmother making different kinds of pastry dough. Some of those buttery, crumbly mixes require this kind of mixing by hand and it works perfectly for this recipe: In a mixing bowl, combine all ingredients but the water. Scoop up a handful at a time and rub your hands together coating all of the mixture evenly with the oil and herbs.
3. Add water little by little until your dough is starting to hold together when you try to shape it into a loaf. Start folding and kneading the dough by pressing down on it and folding it again...similar to when you're kneading bread dough. This is not an easy task because it will be losing crumbs and constantly wanting to fall apart but just be patient and if you accidentally added too much water you know you can always add some more flax seeds to the mix to save yourself.

4. Once you have your desired shape, place the loaf on a teflex sheet gently and, using your sharpest knife, carefully slice it on the diagonal about an inch or two centimeters thick each. I ended up with six slices and a small corner this way : )
5. Lay out the slices on the sheet and dehydrate for a few hours at 115˚F (~46˚C). You can turn them and even transfer them onto a screen after a little while.

Flax seeds and walnuts are both amazing brain-boosting food, full of Omega-3 fatty acids and very high in fiber of course. Given the high percentage of golden flax seeds, this bread is exceptionally rich in most minerals and very high vitamins B1 (thiamin) and B6. Soothing to the body, nourishing the brain, mineralizing the blood and bones....probably more than you'd expect from bread, isn't it?

Your herbed slices will be perfect with salads and light soups. This holiday break I will have to spend the time to make variations of it. It sure is nice to have around especially when expecting guests! Happy "baking"!

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