In my on-going search for a sandwich that did not involve a leaf, I started making some bread experiments tonight.
One was some sprouted wheat buns, made with dates and sprouted wheat. They are still in the works.
Fresh out of the dehydrator!!! I made Ani Phyo’s Black Sesame Sunflower Bread, and it is good. I was somewhat worried because of all the whole seeds in it, but it is really not that bad. I started it at 7pm, flipped it at 10 pm and took it out at 11 pm (it seemed strong enough, and I made little sandwiches by quartering one piece and putting some avocado and some cheez on them, and gave one to my room-mate. Satisfied with the results, I took the whole tray out.
The recipe from Ani Phyo’s book, Ani’s Raw Food Kitchen (which, incidentally, I bought for that bread recipe) is:
1 C ground flax seeds
1/3 C w hole flax seeds
½ t sea salt
1 clove garlic, minced
2 T onion, chopped
1-1/3 C water
2/3 C sunflower seeds
14 C black sesame seeds
Mix first six ingredients. Add sunflower and sesame seeds and mix well.
Use the back of a spoon to spread batter evenly on one dehydrator tray. Dry at 104 degrees F for 4 hours. Flip and score into nine slices. Dehydrate another hour before serving. Serve warm.
I scored the batter before I started. I dehydrated for 3 hours, then flipped the bread, and dehydrated for one more hour.
This is fast enough that you can make it whenever you want it – the only thing is that you need to be at home (and awake) for 5 hours to get it out of the dehydrator before it gets hard. I’ve got 8 slices left now, so that would be 4 whole sandwiches, and then I can make some more – it doesn’t take that long to put it together.
Because this is dehydrated, I think that, if I want to take a sandwich to work, I would have to carry the bread and the makings separate, and assemble the sandwich on the spot…. a fully made sandwich might soak up the liquid in the sandwich innards and fall to pieces.