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Living Italian Bread

A gourmet Italian bread featuring sprouted wheat berries, basil, and tomatoes. Created by level III raw chef Patty Maher.

Course Side Dish
32

  • 2 cups sprouted wheat berries allow berries to soak for eight hours, rinse and sprout them for 24 hours or until they have small tails
  • 1 cup almond flour
  • 1 chopped tomato
  • 1 tsp Himalayan Sea Salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh basil
  • 1/2 tbsp baking soda
  • 1/2 bulb garlic cloves, chopped
  • 1/4 cup olive oil

Italian Butter

  • 1/2 cup olive oil
  • 3 tbsp Sheila and Simone’s That’s So Delicious My Brains Are Going To Fall Out Parmesan Cheese
  • 4 cloves garlic

  1. Process all ingredients until very thoroughly blended with no lumps (about 15 to 20 minutes, shutting off the processor for about one minute every five so it doesn’t overheat).
  2. Spread out into a 1/4 –inch-high square on dehydrator trays covered with non-stick sheets, score and dehydrate at 110 degrees for about 18 to 20 hours, flipping after about 10 hours for even dehydration.
  3. Break apart bread slices once garlic bread is desired consistency and brush with Patty’s Yummy Italian Butter.
  4. Put bread slices back into the dehydrator for about an hour before serving and serve warm.

Italian Butter

  1. Blend all ingredients in a high-speed blender and enjoy.