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.
Fermented Raw Vegan Bread
Nutrition (For one serving)
- 1/4 cup golden flax (ground)
- 2 tsp white miso
- ½ tsp salt
- 1 cup water
- 1 tsp olive oil
- 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)
- 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.
- 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.