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. Let’s dive in!
This is the final recipe and video in our Raw Fermented Sandwich Mini-Series.
In case you missed them, here are the previous 2 videos:
Dill Horseradish Macadamia Cheese
The page you’re on now is for the bread itself. In the video you’ll also see us plating the sandwich, so it ends up looking like the one in this pic.
In this recipe we use sprouted buckwheat. We also have a video showing you how to do that here: How to Sprout Buckwheat.
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Fermented Raw Vegan Bread
A soft and spongy raw vegan fermented flax bread that's made into a loaf and can be cut into sliced, with a crust!
Servings24
Nutrition (For one serving)
Calories: 121kcalCarbohydrates: 13gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 71mgPotassium: 135mgFiber: 4gSugar: 4gVitamin A: 60IUVitamin C: 4mgCalcium: 38mgIron: 1mg
Ingredients
Fermented Flax
- 1/4 cup golden flax (ground)
- 2 tsp white miso
- ½ tsp salt
- 1 cup water
- 1 tsp olive oil
Bread
- 3/4 cup buckwheat (soaked 1 hour and optionally sprouted 10-12 hours)
- 1/3 cup almond butter
- 2 zucchini (courgette)
- 1 tbsp onion powder
- 1 tsp garlic powder
- 3 tbsp nutritional yeast
- 1 tsp apple cider vinegar
- 1/4 cup honey (or maple)
- 1/4 cup olive oil (or any cold pressed nut oil)
- 1/4 cup fermented flax (from part 1 of the recipe)
- 1/4 cup psyllium husk
- 3/4 cup almonds ground
- 2 tbsp coconut flour
- 2 tbsp thyme (rosemary and sage optional)
Instructions
Fermented Flax
- Blend all ingredients together.
- Close the jar and fermented at a 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 5 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 three 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.
Video
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Gonn says
Hi James,
Thank you for all the free recipes!
Can I leave out the honey/maple? Because I’m not a fan of sweet taste.
Thanks, Gonn
Russell James says
Hi Gonn,
Yes, you can certainly do that.
Tim Tukapua says
what can u use in place of a dehydrator
Russell James says
You can use an oven to dehydrate.
Gisèle says
So I do not think it can be frozen…
If we make 2-3 loaf, I don’t know how many we make with this recipe…
What do you think?
Regards,
All the best of success in 2020…
Russell James says
Hi Gisèle,
You’re going to be looking at around 8 to 10 slices per loaf. So around 24 slices per recipe.
Fatima Lachporia says
It looks delicious Is it sold at any of the heath food shops in Canada?
May 2020 be the the onset of the healthiest year of your life.
lots of love,joy,peace,grace.and harmony.
sincerely fatima
Russell James says
Hey Fatima, no you’d need to make it yourself to sample it 🙂
Thank you, and to you!
Gisèle says
As it is fermented, it must keep fresh longer isn’t it?
Thanks to reply ..
Russell James says
It’ll keep for 5 days in a sealed container in the fridge