Saturday, January 22, 2011

Raw Bread: Too Good to be True?

TH was out running errands this morning so Scott Simon and I spent some time in the kitch, making "bread".

(Secret:  I have a major crush on the NPR Weekend Edition host.  I've always avoided looking at an actual picture of him, just in case he's not my type.  In my imagination he is an older, distinguished gentleman, with wavy salt and pepper hair, crisp blue eyes, a coy/smirky smile; pure elegant ruggedness in a fisherman sweater, relaxed khakis and sensible shoes.)

The recipe, Nut Free Bread,  was from Russell James's website.  The ingredients dominated my FP, and I had to add items, process to make room, and then add more ingredients.

Now, I am willing to take full credit for doing something wrong, although this was a rare occasion where I followed the recipe (basically) to a T.   Russell advises putting the bread dough in the D overnight, so one is not tempted to eat it before it is done.  Don't have to worry about me getting the raw-bread-dough-munchies, Russell.  The dough tastes a bit like sundried tomato flavored chalk.  

I'm really hoping this tastes better to me when it's done, because it filled three trays. I have no more freezer room for recipe disasters that "maybe someday will taste better".  

On a side note, when Scott Simon invites me to the NPR Christmas party I am going to have a dress commissioned, inspired by this stalk of rainbow chard.

Question:  What do you do when a recipe isn't too your liking?  Do you try to fix it by adding different ingredients, or do you give up and feed it to your hubby disguised in layers of cheese?


  1. Have you tried essene bread? It's made from sprouted grains cooked at a low temp, but I bet you could do this in the D. I love it toasted with avocado or nut butter on top :)

  2. sundried-tomato-flavored chalk! Lol... Is that a lot of buckwheat and zucchini I see? Sorry it hasn't satisfied so far--and I'd heard good things about Russell's bread recipes before, so maybe he has some more recent better ones. I don't have much of a yen for bread, so haven't tried making it, but it would be so much fun to make a good raw bread.

    If I have a recipe turn out not quite right, I do one of a couple of things. Oftentimes, I'll just 'suck it up' and eat it anyway, because I hate to waste ingredients. If I _can_ tweak it and make it taste better, I'll do so. And if I can 'recycle' it into a whole new recipe incarnation, I'll do that. My husband knows what he likes, and it's pretty much straight-down-the-line standard American. Until we met, he thought his tastes were pretty Catholic! Kinda sad that being with me shows him what he doesn't like...Anyway, there's no way I could pass it off to him in disguise!

    I'd love to see your chard-inspired dress: a beautiful idea.

  3. @jennyspinning

    Thank you, jennyspinning, for the link! That looks way better than what I have going on. I bet it is luscious with avocado.

  4. @Ela

    Ela- you guessed correctly. The bread involved lots of zukes and buckwheat. The only reason I wanted bread was to use as a base for yummy toppings like hummus, olive tapenade, and almond butter. But I guess I can continue to use veggies or a spoon as a mode of transportation to my mouth.

    Does your hubby ever get into "Ela" food?

  5. Yeah I am not a big fan of raw breads and crackers and had this conversation with Russell many times at 105. He couldn't work out my distaste for what you say is the chalkiness. but I figure there are plenty more raw food yums out there so I tend to steer clear or raw breads and crackers although my good raw chef Ames of is apparently giving me her coveted raw cracker recipe that she sells at the local markets. I LOVED them. And her pizza bread isn't too bad either.

  6. @Girl on Raw

    It's so interesting to hear you say that about the bread, Robyn. It's also very cool that you were able to work with him at 105. The pictures on his website are gorgeous. Speaking of gorgeous- thank you so much for your e-book! I can't wait to get busy. :)