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:
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.
You can find the baking tin sizing from this recipe in my kitchen kit here.
Fermented Raw Vegan Bread
Nutrition (For one serving)
- 1/2 cup golden flax (ground)
- 2 tsp white miso
- ½ tsp salt
- 1 cup water
- 3/4 cup buckwheat (soaked 1 hour and optionally sprouted 10-12 hours)
- 1/3 cup almond butter
- 10 ozs zucchini (courgette) (peeled)
- 1 tbsp onion powder
- 1 tsp garlic powder
- 3 tbsp nutritional yeast
- 1 tsp apple cider vinegar
- 2 tbsp honey (or maple)
- 2 tbsp olive oil (or any cold pressed nut oil)
- 2 tsp salt
- 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
Method for fermented flax
- Blend all ingredients together.
- Close the jar and ferment at a warm room temperature for 10-15 hours.
- Once ready store in the fridge and use within 7 days.
Method for bread
- In a high speed blender combine all ingredients up to and including the salt. Blend on high until smooth.
- Add the psyllium and fermented flax and pulse in the blender just to incorporate.
- Transfer to a bowl and mix in the ground almonds and coconut flour by hand.
- 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 2 small loaves 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.
Alternative method to form using a tin
- 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.