Shopping for bread at the market can be majorly disappointing. Generally speaking the quality of bagged bread is lacking. Read the labels and you'll find things like high fructose corn syrup and enriched refined flours that have no place in a bag of bread...or your body. Most also contain gluten, and the ones that don't often get crumbly or mold quickly. With so many breads made with lackluster ingredients, consider making bread at home. This dehydrated bread is a great way to retain the living/enzymatic qualities in your food, plus this recipe highlights flax seeds filled with almighty omega 3's. AND...for those of you that are addicted to flax chips/crackers you get at the health store...this is how you make them, only you let them dehydrate longer.
1 cup flax
2 cups water
about 1/2 cup nutritional yeast
3 tbsp tamari
2 tbsp agave
Start by soaking the flax seeds in a bowl with the water for about 4 hours (optionally coarsely grind half a cup of the seeds in a coffee mill first - this allows the body to better absorb the nutrients). They should swell and pick up the water. Add to this the tamari, agave, and nutritional yeast. Mix and spread onto dehydrator trays (it should be a thick but spreadable batter).
Spread the mixture onto a paraflex sheet in your dehydrator. Dehydrate at 115 overnight (about 8 hours) until it's dry on top. Flip onto a mesh screen and continue to dehydrate another few hours until the bread is done to your liking. Stop when bread is dry but still pliable, otherwise you'll just have flax chips.
Remove when done drying and score with a pizza cutter into the size of bread you want.
That's it. Store your extra bread in a container. Grab two same size pieces and let's make a sando.
I used some salad we had left over from the night before.
Fill with your favorite dressed veggies, stack the second piece of bread on top, slice in half with your pizza cutter, and there you go. You're officially a flaxy mama (or papa).