Onion Bread (dehydrated)
This is Matt Amusden’s famous raw, dehydrated bread recipe with the personal additions of caraway and poppy seeds. Great in a sandwich, as a raw pizza crust, or any place that an old-fashioned savory bread is used.
Updated: Mon, 05/13/2019 - 8:52pm
- 2-3 yellow onions, sliced thinly
- 1 cup flax seeds, ground
- 1 cup raw sunflower seeds, ground
- 1 Tablespoon caraway seeds
- 1 Tablespoon poppy seeds
- ¼-⅓ cup nama shoyu (raw) or tamari (gluten-free), to taste
- ⅓ cup cold pressed olive oil, or coconut oil
- Mix all ingredients in a large bowl or food processor - depending on the texture of bread that you prefer. A food processor will liquefy the onion and make the bread smoother. Mixing by hand with thinly sliced onions with result in a chewier and more textured bread.
- Spread the mixture in even layers on 2 teflex sheets or baking trays.
- Dehydrate at 140° for 2 hours, then 115° for a further 6 -8 hours. Once the bread is firm enough, flip it over and peel off the teflex sheet. Continue dehyrating for 4-8 hours, until the bread has reached the firmness you prefer. If using a conventional oven, bake at the lowest heat with the door open until firm but still chewy, flipping the bread when it is firm enough to do so.
- Once dehydrated cut the bread into pieces – usually 9 squares to a teflex sheet or baking tray.
- Serve. Delicious with avocado, tomato and a pinch of salt. The bread will keep for 7-10 days refrigerated and freezes well. Enjoy!