Scribd Logo
Upload

Welcome to Scribd!

  • Fermented Raw Vegan Bread - Raw Food Recipes - The Raw Chef

    Uploaded by

    t
    80 views3 pages
    This document provides a recipe for a fermented raw vegan flax bread that can be sliced and has a crust. It includes instructions for making a fermented flax starter and then combining it with buckwheat, nuts, seeds, zucchini and other ingredients to form into a loaf and dehydrate, resulting in a soft, spongy bread. Nutritional information for a single serving is also provided.

    Original Description:

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    This document provides a recipe for a fermented raw vegan flax bread that can be sliced and has a crust. It includes instructions for making a fermented flax starter and then combining it with buckwheat, nuts, seeds, zucchini and other ingredients to form into a loaf and dehydrate, resulting in a soft, spongy bread. Nutritional information for a single serving is also provided.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    80 views3 pages

    Fermented Raw Vegan Bread - Raw Food Recipes - The Raw Chef

    Uploaded by

    t
    This document provides a recipe for a fermented raw vegan flax bread that can be sliced and has a crust. It includes instructions for making a fermented flax starter and then combining it with buckwheat, nuts, seeds, zucchini and other ingredients to form into a loaf and dehydrate, resulting in a soft, spongy bread. Nutritional information for a single serving is also provided.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 3

    Fermented Raw Vegan Bread

    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

    Nutrition (For one serving)

    Calories: 121kcal Carbohydrates: 13g Protein: 3g Fat: 7g


    Saturated Fat: 1g Sodium: 71mg Potassium: 135mg Fiber: 4g
    Sugar: 4g Vitamin A: 60IU Vitamin C: 4mg Calcium: 38mg
    Iron: 1mg

    Ingredients

    Fermented Flax

    1/4 cup golden flax (ground)


    2 tsp white miso
    ½ tsp salt
    1 cup water

    Bread

    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

    Instructions

    Fermented Flax

    1. Blend all ingredients together.


    2. Close the jar and fermented at a warm room temperature for 10-15 hours.
    3. Once ready store in the fridge and use within 4 days.

    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
    :
    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.

    Did you make this recipe?


    Tag @therawchef on Instagram or hashtag it #therawchef!

    The Raw Chef

    https://therawchef.com/fermented-raw-vegan-bread/
    :

    You might also like