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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!

Fermented raw vegan bread made into sandwiches with macadamia cheese and beet slices, stacked up on a blue plate

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:

Fermented Spiced Beet Slices

Dill Horseradish Macadamia Cheese

Fermented raw vegan bread loaf with one slice being cut off on a wooden chopping board

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.

Fermented raw vegan bread overhead shot with three slices already cut on a wooden board

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4.82 from 59 votes

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

US Customary – Metric

Fermented Flax

1/4 cup golden flax (ground)
2 tsp white miso
½ tsp salt
1 cup water

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

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 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.