I think sourdough is an acquired taste… either you like it or you don’t. There really never seems to be a middle ground. If you are one of those who are unsure about sourdough, allow me to encourage you to give this recipe a try. The beauty is that you can control just how strong you want to the sourdough flavor to come through.
I for one didn’t care much for sourdough as I was growing up. But in my adult years I have come to enjoy its tangy flavor. Probiotics is the key ingredient that helps us achieve the sourdough flavor. I thought to myself, if we can use probiotics to create nut cheeses, why not use it to make a fermented bread! And much like a nut cheese, you can control how intense to make the flavor. The longer you leave it to ferment, the stronger the sourdough taste.
Sourdough is usually made with both yeast and its little helper called Lactobacillus, which produces lactic acid. The lactic acid gives the bread a slighty sour, tangy taste. Since we don’t want to use yeast in our recipes, I turned to probiotics which contains Lactobacillus acidophilus.
Probiotics are bacteria that help maintain the natural balance of organisms (microflora) in our intestines. They play a very important role in our digestive tract. We know that our digestive tract needs a healthy balance between the good and bad bacteria, so what gets in the way of this? Poor food choices, emotional stress, lack of sleep, antibiotic overuse, other drugs, and environmental influences can all shift the balance in favor of the bad bacteria. So, now we can enjoy this raw bread knowing that it is “gut healthy” and umm umm good!
Ingredients: yields 16 buns
- 1/2 cup water
- 2 Tbsp raw honey
- 1 Tbsp lemon juice
- black sesame seeds
- dried onion flakes
- ground flax seeds
Preparation for fermentation stage:
- In a medium-sized bowl combine the almond pulp, almond milk and probiotics. Mix well and cover the bowl.
- Place the covered bowl in the dehydrator set at the lowest temperature, I did 95 degrees and let it sit for up to 36 hours to ferment. Please taste test throughout this process. Once it reaches the strength of “sourdoughness” you like, move on to the next steps. Also, be aware that if you live in a warmer climate that you might not need to ferment it as long otherwise mold might develop. Be aware of your climate.
- In the food processor make the oat flour by processing the oats until they become a fine powder.
- Add the flax meal, psyllium husks, onion flakes, onion powder, Italian Seasoning and salt. Pulse to combine.
- Transfer the dry batter to a large bowl and hand fold in the fermented almond pulp, water, honey and lemon juice, making sure everything is well combined. I dove in there with my hands. Much more fun to connect with your food!
- Create the buns using a 1/2 cup measuring cup. Scoop up the dough and level it off. Remove the dough from the cup and shape into a bun and sprinkle the top with; ground flax meal (gives it that “browned, baked” look, dried onion flakes and black sesame seeds. Place on the mesh sheet that comes with the dehydrator.
- Dehydrate at 145 degrees for 1 hour. This is to form a crunchy crust on your bread. Turn the temp down to 115 degrees and continue drying for 8-10 hours or until desired moistness is achieved.
- Shelf life and storage: My personal recommendation would be to store this bread in an air-tight container, in the fridge, for 3-5 days. The more moisture that is left in your bread, the shorter the shelf life. Therefore, shelf life will vary with your drying technique. Whenever I make this bread, it never lasts very long enough to spoil. Keep in mind, the whole purpose of eating a raw diet is to eat foods at their peak of freshness, so don’t expect this bread to have a long expiration date.
- These buns are meant to have some moisture left in the center. If you want them to really dry out, slice them in half and return to the dehydrator until desired dryness is achieved.
Scoop up the dough and level off the measuring cup.
Pop the dough out onto the working surface.
Cup your hands around the top of the bun and shape into a slight dome shape.
Sprinkle with ground flax. This gives added nutrients and that baked appearance.
After sprinkling with flax, gently press it in to stick.
Now sprinkle with dried onion flakes.
Once done, press down on the onion flakes just a tad.
Last step, sprinkle with black sesame seeds.
Gently press in and now you are ready to dehydrate them.