Scarborough Fair Bread

This is a sandwich style bread. Pop it in the dehydrator in the morning ready to have for dinner with a yummy raw soup perhaps with the same herbs to extend the flavour. I named this bread based on the song, “Scarborough Fair”. Singing it helps me to remember what herbs to put in.

“Are you going to Scarborough Fair?
Parsley, sage, rosemary and thyme,
Remember me to one who lives there,
For once she was a true love of mine”

Yields: 12 bread slices

Special equipment: Food dehydrator, high-speed blender/coffee grinder/food processor

Soaking time: 4-6 hours

Dehydrating time: 5 to 7 hours

Ingredients:

3 cups flaxseed, soaked for 5 hours (golden for a lighter and variance of taste)

3 cups hulled sunflower seeds

1 tbsp each of dried or fresh parsley, sage, rosemary and thyme

1 tbsp celtic sea salt

1 cup of water

Olive oil (if you find mixture not binding)

Stage 1: Soaking your seeds

Soak seeds for 4-6 hours in purified waters.

Stage 2: Dehydrate your seeds.

Spread onto two or more dehydrator trays with a spatula. Dehydrate at 110 F for 5-6 hours You will find that the flaxseeds will cling together and actually you now have the basis for a flaxseed cracker recipe.

Stage 3: Making the bread

Have two lined dehydrator trays on the bench ready to place mixture onto.

Prepare dry ingredients first. Grind a third of the flaxseeds at a time in your high-speed blender or nut grinder. Place in a large mixing bowl. Grind the sunflower seeds with the herbs and sea salt. Add to mixing bowl and mix with your hand (good time to have a little sing).

Add the water, and mix well. Your hands will get gloopy and you will know when the dough is ready it will form a dough in your fist. Spoon 1/3 to half mixture onto a dehydrator tray and spread to the edges with a spatula or a rolling pin. Trim the edges with a knife, put the excess in the middle or anywhere the surface needs filling. It should look smooth and flat, a little like wet bread. Fill the other tray(s)the same way, wash your hands and set the dehydrator to 62C (145 F) for the first two hours. This will sweat out the moisture and this bread is very moist necessary to inhibit bacterial growth. Then bring the temperature down to 110 F.

Remove trays, cut into sandwich slices or whatever size you want to use for. You could use this as a base for pizza or appetizers.

Serving Suggestion: Open sandwich layered with raw cashew cheese, tomato, red cabbage, dulse leaves, spinach leaves and garnish with spring onions, chia seeds and a cherry tomato.

This recipe was created especially for the Raw Coasties Class 13th May.