I made few types of bread & bread products during my kitchen adventures. From sourdough, wholemeal or semolina breads, to breakfast bagels and sweet breads with sticky dates filling. It was a matter of time until curiosity got the best of me. I just HAD to try dehydrated bread too. The grain free type.
I cannot even say this is bread, to be honest, since it does not have any grains in it, but it sure is delicious. It’s made just with few types of seeds, water and spices, making it more like a soft, chewy, super nutritious snack; a super cool, cumin flavored bread substitute that perfectly matches dips and sandwich toppings. I had mine topped with hummus and roasted capsicum and it was gorgeous. Also tried them with a spinach & marinated mushrooms dip and found heaven!
Next on my bread list? Probably some crunchy crackers.
- 1/2 cup linseed/flax seed meal
- 1 cup water
- 1/2 cup buckwheat flour
- 1/2 cup sunflower seeds meal
- 2 tsp sesame seeds
- 1 TBSP cumin seeds (crushed with mortar and pestle)
- pinch sea salt
- 1/4 cup water (only if needed)
- Soak flax meal in 1 cup water and set aside until it becomes a gel.
- Mix together buckwheat flour, sunflower seeds meal, sesame, cumin and sea salt.
- Add flax meal and water mix to buckwheat mix and use a spatula to combine into a dough. (Or you can do it by hand.)
- Spread mix on baking paper as thin as possible (1cm thick or even less).
- Score with knife into the shapes you’d like your bite sized pieces to be. (I chose to make them square.)
- Add to oven at the lowest temp possible, leaving the door ajar, and dehydrate until they’re completely dry. Took me about an hour. Alternatively, you can use your dehydrator, if you have one (you lucky thing).