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