3/4cupbuckwheat(soaked 1 hour and optionally sprouted 10-12 hours)
1tspapple cider vinegar
2tbspolive oil(or any cold pressed nut oil)
1/4cupfermented flax(from part 1 of the recipe)
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.