Garlic Rosemary
Sourdough Bread
Garlic Rosemary
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2 cups oat groats, soaked, rinsed, and strained 1 c. almonds, soaked, rinsed, and strained 1 c. kamut, soaked, rinsed, and strained 1 Tbl olive oil 1 tsp sea salt 5 cloves garlic, minced 1/4 c. fresh rosemary, minced Process the soaked nuts and grains along with olive oil and sea salt for 30 seconds. Mix in the garlic and rosemary by hand and let the dough sit, covered, overnight at room temperature. Spread the dough 1/2-inch-thick on Teflex sheets, and dehydrate for 5 hours at 100 degrees. Turn the bread and score it into 6-inch squares. Dehydrate for 6 hours more, or to desired texture. - From John Larsen, The Complete Book of Raw Food ***Comments: I will admit that I didn't have kamut, so I used buckwheat groats --- obviously this would make the recipe come out different. The way I made it, I do not like it at all. I think it's too rosemary, but I'll also admit I used dried rosemary, too lazy to go cut some (how sad is that!) --- maybe I'll give this another try some time when I have all the ingredients. - Michelle Reeves |
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