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Fermented Raw Vegan Bread - Raw Food Recipes - The Raw Chef
Fermented Raw Vegan Bread - Raw Food Recipes - The Raw Chef
A soft and spongy raw vegan fermented flax bread that's made into a loaf and can be cut
into sliced, with a crust!
Servings 24
Ingredients
Fermented Flax
Bread
3/4 cup buckwheat (soaked 1 hour and optionally sprouted 10-12 hours)
1/3 cup almond butter
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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
Bread
1. 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.
2. Add the psyllium and fermented flax and pulse in the blender just to incorporate.
3. In a bowl, mix together the last 2 ingredients with your hands.
4. Add the contents of the blender to the mixing bowl with the flours and mix well with
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your hands to combine.
5. Allow the mix to sit 2 minutes, during this time it will firm up as the psyllium and
coconut flour absorb moisture.
6. 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.
7. 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.
8. 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.
9. 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.
https://therawchef.com/fermented-raw-vegan-bread/
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