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.
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.
60 thoughts on “Fermented Raw Vegan Bread”
Is nutritional yeast necessary? Or what can I use as a replacement?
It’s there for flavour. You can leave it out if you’d like.
How long to soak the golden flax seeds of skipping the miso? Thanks!
I usually soak all nuts and seeds overnight, which is roughly 8 hours.
What was the question about the miso?
Question, my fermented flax does not taste sour at all. Is it possible it di not ferment?
It’s possible if there’s zero difference in taste
I made this bread twice already and I have a batch of buckwheat sprouts that are ready to process tomorrow. This bread is novel for a raw bread because of the springy texture so it’s close to a bread consistency, which I really like. It also has a good shelf life, as well. I omitted the sweetener from the recipe, and the bread was still tasty. This is my favorite bread recipe. I plan to make the fermented beet and the cheese recipe next. Thank you, Russel, for this great recipe.
Very nice, Beth 🙂 I do love this bread too. Thanks for letting me know how it went.
Is there another GF flour we can use besides almond? I can handle the coconut, just not the almond. I often use sorghum, pecan or hazelnut flour in my recipes, so any of those you think would work?
Pecan or hazelnut should work out great.
Had loads of fun preparing the raw vegan fermented bread, thank you for the recipe. Can you tell me how best to store it?
That’s great to hear! Because it’s got some moisture in it still, you’ll need to keep it in the fridge, preferably in a sealed container.
I have a sensitivity to zucchini, what can I replace it with?
You could try carrot
My husband and I have made this bread once, and a new batch is now in a dehydrator. This bread is so delicious! I’ve been mostly on raw food for three months and my husband eats more raw than before. We both enjoy your recipes, the process and the results. At some point we’ll definitely buy your course(s), the food is that good.
When I was making a dough for the second time I substituted some ingredients. There was not enough almond butter in the house, so I added tahini; instead of almond flour I used chestnut one, the dough turned out just as well and it tasted good.
Thank you for excellent recipes and keep up your great job!
Thanks so much for reporting back on the substitutions you made and how that worked; very handy to know!
Thanks also for the kind words, I really appreciate it.
Prepared this on Saturday. Enjoying it right now and another batch (finishing up the extra starter) is in the dehydrator now. Corvettes won’t be around all that much longer on the east coast of Us. I Love this recipe. Used South River chickpea miso. I’m not a fan of measuring, so I bunged it all in-I trust your recipes very much. You are quite an original artist, and this recipe showcases your talents once again. I wish Netflix would do a Chef’s Table episode featuring you!!
Sounds perfect! I do love South River Miso too, but we can’t get it here in the UK.
Thanks for stopping by 🙂
I got to make this bread. It is so delicious! The only changes I made were: I used half honey and half maple syrup; and I made a thinner log instead of a loaf (a loaf wouldn’t fit in my dehydrator). I look forward to making it again. Thanks!
What a lovely loaf! I have all the ingredients except psyllium. But that is probably essential to this recipe, isn’t it? Or could I replace it with something else?
Yes, you’re right, it’s really important for the spongy texture.
Easy to find it online though.
One word ‘YUM’
Silly question, but what size is the loaf tin that you use?
Hey Cristina, that’s about 5 inches by 3 inches.
Thank you for the recipe, really intrigued. I only have glass regular sized bread loaf pan, about 9″x5″? is that okay to use instead of small bread tins? Do I need to change dehydrating hours or anything? or maybe I can even put in round springform pan? haha.. Any suggestion?
Hey Kellee, no a large pan like that own’t work because the dehydrator doesn’t get warm enough to dry something that thick. You be better off forming it smaller by hand, without the use of a pan.
Can I substitute zucchini with yellow squash? And can I swap out the buckwheat for something else for bread? If I omit the fermented miso will the flavor not resemble bread? Thank you. You have great recipes.
YOu can swap for yellow squash, yes. Try ground almond instead of buckwheat. Flavour will be a bit different, but still good without fermenting of the flax. Still add the flax even though you’re not fermenting it.
I have sprouted Buckwheat flour rather than whole sprouted buckwheat. What would you recommend for measurement change? I’m excited to try this! Just ordered what I don’t have on amazon 🙂
Hey Jessi, I’d start with about half the volume if using flour and go from there. If the mixture is too wet to form, add a little at a time.
Hi Raw Chef, thanks for the recipe. I made first loaf following your recipe exactly. Next loaf I omitted the garlic and onion powder and spread the dough flat on paraflex sheets (rather than trying to form a sliceable loaf) and it turned out as a sweet bread with a nutty sweet flavor and a toast-like texture. Yum. Thanks again!
Wonderful! 🙂 Thanks so much for letting me know the changes you made.
thank you all your beautiful recipes
Just wanting to know if you can suggest a replacement for the buckwheat
love to make it but i am allergic to buckwheat
You could use almond pulp – the type you get from making almond milk.
I tried the bread and it did not work well.
I don’t use psyllium, and oil, at all. Can i put something to replace these?
The problem was that the bread fell apart.
Also, i had to many Liquids (because i dont use miso – i used probiotics to ferment the flax- and i put the same amount of water in the recipe, which was a mistake i think) and after a while in the dehydrator the bread just wend bad and smelly. My guess because was too much liquid.
Do you think i can do good in this bread without miso, olive oil and psyllium ?
Really want to do this raw bread! Do you have any tips?
Hey Pranaya, yes if you leave out a key ingredient like psyllium it will be a completely different outcome. Psyllium will bind everything together, which is why your ingredients had nothing to hold them together. You could use more flax meal or chia meal. You’ll need to add enough until the mixture binds together.
Doesn’t sound like the probiotics are going to work with fermenting the flax and then dehydrating the bread (causing further fermentation). You might just want to leave out the fermentation element if you don’t have miso.
Thank you for this great recipe!
What can replace the miso for fermenting the flax seeds?
Maybe apple cider vinegar?
And, can i remove the oil from the recipe? Thanks
You could use probiotics to ferment the flax instead. Yes you can remove the oil. It will change the texture slightly, but it’ll work still.
Hello Raw Chef Team
The bread came out “soaky/wet. It didnt dry all the way.
What can I do differently? I have another week to use up the fermented flex. It be amazing if you could share some advise and
Thanks for those amazing recipes. What beautiful work. Thanks! And learning so much!
Hey Sabrina, was your nut butter a little wet? Sometimes that can effect it. You could turn the dehydrator up a little, to around 145F. If the bread inside is still wet it means it’s actually a lower temperature inside anyway. Another thing you can do is to cut the bread into slices and dehydrate the individual slices at 115F until they’re how you like them.
That fermented flax can be added to juice pulp to make crackers 🙂
Glad to hear that, thank you for the quick reply.
Would you suggest I just substitute the “60 g fermented flax” for “60 dry flax”? Or would you still soak them beforehand for a couple of hours in water, salt and olive oil?
Actually, the olive oil isn’t needed, I’m not sure how it made it into the recipe. Won’t do any harm, but I’ve taken it out. You’d still want some water in there for the recipe.
Thank you for the recipe! Can I make this bread without the fermented flax, nutritional yeast and apple cider vinegar?
Wish you all the best, JF
Hi Jean, yes you can. It won’t be fermented bread if you take out the fermented flax, but it’ll still be nice.
I can’t find light miso here, could I substitute it with dark one? Will the fermentation still work and how much will it change the taste?
You could do that, yes. The fermentation will still work because all miso has those bacteria in. The darker one is a deeper flavour, more like bullion. But there’s so little in the recipe it’s unlikely to really change the flavour so much that you’d notice.
Can you freeze this bred?
Technically it’s possible, but I think you’ll find it doesn’t freeze and defrost well, in terms of the quality after it’s defrosted.
Thank you for all the free recipes!
Can I leave out the honey/maple? Because I’m not a fan of sweet taste.
Yes, you can certainly do that.
what can u use in place of a dehydrator
You can use an oven to dehydrate.
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?
All the best of success in 2020…
You’re going to be looking at around 8 to 10 slices per loaf. So around 24 slices per recipe.
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.
Hey Fatima, no you’d need to make it yourself to sample it 🙂
Thank you, and to you!
As it is fermented, it must keep fresh longer isn’t it?
Thanks to reply ..
It’ll keep for 5 days in a sealed container in the fridge