Fermented Raw Vegan Bread
This fermented raw vegan bread is quite unique in raw food; it’s made in a loaf, is spongy and has a crust. It also has the benefit of being made with fermented flax.
This recipe makes 24 slices
Time: 60 Minutes
Equipment: Blender, chopping board, chefs knife, mixing bowl (large), Dehydrator or low heat oven, greaseproof paper.
INGREDIENTS:
Fermented Flax:
• 25 g golden flax (ground)
• 2 tsp white miso
• ½ tsp salt
• 250 ml water
Bread:
• 125 g buckwheat (soaked 1 hour and optionally sprouted 10-12 hours)
• 70 g almond butter
• 2 zucchini (courgette)
• 1 tbsp onion powder
• 1 tsp garlic powder
• 3 tbsp nutritional yeast
• 1 tsp apple cider vinegar
• 50 g honey (or maple)
• 45 g olive oil (or any cold pressed nut oil)
• 60 g fermented flax (from part 1 of the recipe)
• 20 g psyllium husk
• 100 g almonds ground
• 2 tbsp coconut flour
METHOD:
Fermented Flax
Blend all ingredients together.
Close the jar and fermented at warm room temperature for 10-15 hours.
Once ready store in the fridge and use within 4 days.
Bread
In a high speed blender combine the first set of ingredients (leave out the last 4 ingredients in the list for now) and blend on high until smooth.
Add the psyllium and fermented flax and pulse in the blender just to incorporate.
In a bowl, mix together the last 2 ingredients with your hands.
Add the contents of the blender to the mixing bowl with the flours and mix well with your hands to combine.
Allow the mix to sit 2 minutes, during this time it will firm up as the psyllium and coconut flour absorb moisture.
Form the dough into a log and dehydrate on a nonstick sheet for 8-10 hours at 115F. Remove from nonstick and dry again for 8-10 hours. Slice the bread and dehydrate again to dry the inside, about 2 hours.
Alternatively, line a baking tin with a strip of greaseproof paper and press the dough in. Use a little water to smooth the edges and get the look that you want.
Dry at 115F for 8-10 hours. Remove from the tin by pulling up on the strips of greaseproof. If it’s stuck, be sure there are no dry bits on top sticking to the mould.
Dry again for 8-10 hours before slicing and drying one last time for an hour or so to get the inside dry to the amount you like.