How long does raw black bread [vegan] take to bake?

Baking time is typically 30-45 minutes depending on size and oven.

Can I make raw black bread [vegan] without a mixer?

Yes, you can mix by hand, though a mixer saves time and effort.

Can I make raw black bread [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is raw black bread [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does raw black bread [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

8.4K Views 12 years ago

Raw Black Bread
[Vegan]

AO By: Annie Oliverio

Author Bio

Annie Oliverio's recipes are all plant-based, and many are free of oil and refined products... Read More

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Raw Black Bread [Vegan]

When I set out to make a raw, gluten-free version of richly-flavored black bread, I knew it was essential to include its signature flavors: chocolate, molasses (the only non-raw ingredient here), and especially caraway. The buckwheat groats give this bread a nice, hearty chew.

Ingredients You Need for Raw Black Bread [Vegan]

1 cup buckwheat groats, soaked overnight, rinsed, & drained
1 cup raw walnuts, soaked overnight, rinsed, & drained
1/4 cup water
2 cloves garlic, peeled
1/4 cup red onion, chopped
1 tsp. lemon juice
1 tbsp. molasses or agave nectar
1/4 cup flaxseed meal
1 tbsp. cacao powder
1 tbsp. caraway seeds
1/4 tsp. black pepper

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How to Prepare Raw Black Bread [Vegan]

Pulse the buckwheat and walnuts to break them up a bit. Then add the water, garlic, red onion, lemon juice, and molasses or agave and process until smooth.
Scrape mixture into a large bowl. Add the flaxseed meal, cacao, caraway seeds, and black pepper and stir until thoroughly combined.
Spread the mixture onto a Teflex dehydrator sheet to about 1/4″ thick. Gently score the dough into large rectangles or squares.
Dehydrate at 115F for 8-10 hours – or until the desired consistency is reached. I prefer mine to be a bit soft/flexible, but if you like a cracker consistency, you may need to dehydrate for 12 or more hours. About halfway through, I flip the dough over onto a mesh sheet to speed the drying time.
Carefully break the bread apart and store in an airtight container.