The bun is in the oven! LOL. I just made a quadruple batch (I trust the recipe because everything Russell makes turns out beautiful!) I shaped a loaf, hamburger buns, and rolls! The dough tasted amazing even before I added the honey. I'm like a kid on Christmas eve...I can hardly wait! I am so thankful you share your talent Russell...I ditched cane sugar and processed foods for Organic raw foods and it saved my life after a rare nephrectomy. My eyes even improved to 20/20!! Bonus! God Bless you!
I wanted to say thank you again for sharing, one could be a greedy bastard : ) and say : " Well I'm a chef, why should I share freely my secret recepies" but no, you are generous and kind and you give it away. That's the spirit of a new world full of abundance !
Genius! I'll have to make this some day. How I pray for a world where produce and fresh ingredients are paramount to our interests, not just for our health, but to make this food readily available and the ingredients far less costly.
Good day Russell, I have made this fermented bread, Delicious!!! It gave me 3 loafs, next time, I will make it 2 bigger loafs..also, I put some slices in the freezer just to try the texture when defrosted...it was very good and with the same texture as be4 the freezing process. Thank you once again with this Great recipe...Delicious with the raw creamy cheese..and salad...
I had so much fun making this bread!! I put a slightly different spin on mine as I can’t tolerate onion and garlic. Instead I used some spices - cinnamon, nutmeg, ginger, cardamom and clove, and it tastes delicious - reminds me of the fruit loaf I used to eat sometimes as a child, just without the fruit. Maybe next time I make it I should stick some sultanas or other dried fruit in. For a savoury loaf, I think I might try some Italian herbs. Playing with food is so enjoyable …
I made it! I did not have almond and coconut flour, so I added coconut oil and hazelnuts ground instead, but it is amazingly delicious! It the best raw vegan bread recipe I have ever made. Thank you so much for sharing Russell!
I made this recipe and I liked the texture, which resembled bread - no too dense. However, the flavor was a bit sour for me, probably due to the fermented flax.
I never liked raw beets...but these fermented raw beets are delicious. Just make sure you slice the beets as thin as possible. I doubled the onions and glad I did because the onions are yummy also!
This is a great great recipe. I’m wondering what is meant by ground almonds in the dry ingredients. Do you mean ground to a flour consistency or course? I dehydrate the almond pulp that’s leftover after I make almond milk. Can I use that?
greetings, mr. raw chef! your level of mastery in this realm is super inspiring. I've been binge watching your videos and I am so excited to rework some of these recipe ideas into my own! do you have any recommendations for a buckwheat replacement in this raw fermented bread recipe? thanks so much ! one love
this looks amazing, can't wait to try it out. My house is always very cool (cool climate and no proper heating:\ but will try the fermentation step in my little yogurt maker
I made two batches of this recipe today. One in the morning and one in the evening. What is the best way to store this bread to preserve freshness? Don’t think it’ll last more than 3 day however 😄 it’s really tasty
Ohhhh! I am so delighted to have found this recipe (AND your channel ,I just subscribed )please keep the raw recipes coming, I have been trying since the first the year to eat raw foods and sometimes it is a challenge , so I am ever so grateful for the raw chefs on YT👍🏽Will be trying this recipe!
Awesome recipe 💪🏼🌱 I'm looking forward to making this bread. I don't own a food dehydrated. Can I put it in an oven at a very low heat? I'll add some raisins 😋
QUESTION: the pdf recipe file mentions 1/4 cup Psyllium husk but no details on consistency - flakes or powder (I have very fine powder at home and I understand you need much less of the fine powder vs the more flakey stuff). Should I still use 1/4 of the powder or less?
Hi, I liked very much your recipe and your video. I don’t have a dehydrator. Could you please recommend the best model. I would appreciate your help. Thank you 🙏
What an incredible recipe. I have all the ingredients except psyllium husk. Do you think I could leave it out? Chia seed powder is very absorbent and adds spring to raw breads - maybe I could use that instead?
Wow. Great recipe. Been dreaming of a loaf like this - but now I need a different dehydrator :). Have you tried any alternatives to courgette/ zucchini? I'm a supertaster so I have a hard time with anything even mildly bitter. Maybe sweet potato or carrot?
Thanks for the recipe Russell. A few questions: 1. How much salt did you add into the bread? I looked at your website but can't find the measurements for the bread dough portion. Only saw it in the fermented flax recipe. 2. I made the fermented flax according to the recipe and it came up to 1 cup. Do use all of it, or only 1/4 cup as per your written recipe. It's not clear in your video. 3. In your written recipe, it states this: In a high speed blender combine the first set of ingredients (leave out the last 5 ingredients in the list for now) and blend on high until smooth. However in the video you add it in and blend on high. Which is better? :)
Hey Yin, the salt from the fermented flax is enough salt for the recipe, since miso is salty too. If you want extra salt in the dough to taste you can certainly do that. Just use 1/4 of the fermented flax, as per the recipe. The flax can go in at either stage, it doesn't matter. I've adjusted the written recipe to match the video now to avoid confusion.
Hello. I should started by saying that I have cooked as well as done some baking professionally. I've tried making this bread, strictly sticking to the recipe, but the dough was too loose. It did not look or behave like the dough in the video until I doubled the psyllium husk. I have not tasted it yet since I just put it in the dehydrator. Should the buckwheat be measured before or after it is soaked? The recipe reads as if it should be measured before, but something is adding too much liquid. Also, please provide a weight for the zucchini.
Yes, the buckwheat is measured before. I would say 2 zucchini should be around 300g (10oz). Did you let the mixture sit for 5 minutes before you added extra psyllium? It takes that long for it to start firming up.
Thank you so much for responding. I did let the dough sit for over 5 minutes before adding extra psyllium. I also rested the sprouted buckwheat in a sieve so that much of the excess water drains. I'm going to start the recipe again today and weigh the zucchini. The texture and the taste of the loaves with the extra psyllium was fine. If I have moisture issues with the dough that I start today, after weighing the zucchini, I will try bulking up the ground almonds and coconut flour. Again, thanks for your help. I love your recipes and channel. Btw: last week I made your lasagne recipe for a friend who is an exceptional home cook, who makes and eats a lot of Caribbean food and she absolutely loved it so much, she asked to take the leftovers home.
Hi , I have a question , were can I find raw white miso.. I find online miso when is not specificy ... ( maiby is a stupid question ahaha) thank you so much for the recipe .. i will try it soon
Happy Worship I tried the chick pea flour because I thought I could lower the fat content in the bread. The taste of the chick pea flour is very off putting to me. So, I would not recommend it.
Russell, ... absolutely Love your way of presenting your recipes, let alone the recipes you're sharing. Mouthwatering, stunning. Thank you so much. Awesome. And the bread? That was always one thing I'm still craving for now and then. Expect me stalking you here on Ourtube, I mean yourtube, or was it youtube? ;-) Q; That gooey fermented 'starter', I know it's not but, ...hm, thinking. Perhaps saving part of it and add it to a new batch (similar to an artisan sourdough bread), ever tried that?
Yes you can use quinoa instead of buckwheat. Not sure about using fermented vegetable juice instead of miso. You have to try that one out and let me know.
The Raw Chef Ok. Thanks. Update: in order to prevent over mixing the psyllium, I added it into the rest of the dry ingredients then folded in my wet ingredients.
The bun is in the oven! LOL. I just made a quadruple batch (I trust the recipe because everything Russell makes turns out beautiful!) I shaped a loaf, hamburger buns, and rolls! The dough tasted amazing even before I added the honey. I'm like a kid on Christmas eve...I can hardly wait! I am so thankful you share your talent Russell...I ditched cane sugar and processed foods for Organic raw foods and it saved my life after a rare nephrectomy. My eyes even improved to 20/20!! Bonus!
God Bless you!
Have been raw vegan for quite a while. This amazing bread is unprecedented. Thank you! ☺️
Are you still raw vegan?
How did you find the taste?
I wanted to say thank you again for sharing, one could be a greedy bastard : ) and say : " Well I'm a chef, why should I share freely my secret recepies" but no, you are generous and kind and you give it away. That's the spirit of a new world full of abundance !
> That's the spirit of a new world full of abundance !
I just wanted to see that map twice. :)
Stay blessed my friends! 🥰🌎🌄
Genius! I'll have to make this some day. How I pray for a world where produce and fresh ingredients are paramount to our interests, not just for our health, but to make this food readily available and the ingredients far less costly.
I had no idea raw bread was possible. This is fabulous! Thank you so much 😊
Good day Russell, I have made this fermented bread, Delicious!!! It gave me 3 loafs, next time, I will make it 2 bigger loafs..also, I put some slices in the freezer just to try the texture when defrosted...it was very good and with the same texture as be4 the freezing process.
Thank you once again with this Great recipe...Delicious with the raw creamy cheese..and salad...
I finally got to try this unique recipe. It was so delicious! It really changed my view on what was possible with raw breads. Thanks for sharing it!
Glad to see a fellow Raw sonic fan! Fermentation is so amazing isn't it?
@@Ylecasmusic Absolutely! 🙌
PLEASE write a book, with your recipes, fermentation, marinating techniques your amazing !
Maybe one day!
I had so much fun making this bread!! I put a slightly different spin on mine as I can’t tolerate onion and garlic. Instead I used some spices - cinnamon, nutmeg, ginger, cardamom and clove, and it tastes delicious - reminds me of the fruit loaf I used to eat sometimes as a child, just without the fruit. Maybe next time I make it I should stick some sultanas or other dried fruit in. For a savoury loaf, I think I might try some Italian herbs. Playing with food is so enjoyable …
Sounds fantastic! :) Love the ideas of sultanas with those spices.
OMG! You are a genius I have been waiting for something like this for so long. Thank you
I didnt know that fermented bread is exist, thank you for wonderful receipt
I made it! I did not have almond and coconut flour, so I added coconut oil and hazelnuts ground instead, but it is amazingly delicious! It the best raw vegan bread recipe I have ever made. Thank you so much for sharing Russell!
Wonderful! Thanks for coming back and letting me know you tried it.
ground hazelnuts sounds fabulous.
I made this bread and cheese - absolutely the best - I liked it so much I decided to do one of the Raw Chef courses - highly recommended - Irene
Amazing! Great to have you along :)
So far I have always been disappointed when it came to raw bread but this one looks really promising.
Thanks so much Russell this recipe looks fab and I so enjoyed the video, your delivery is superb, and a lot of fun!
I made this recipe and I liked the texture, which resembled bread - no too dense. However, the flavor was a bit sour for me, probably due to the fermented flax.
You could add a few dates to it, which would balance that flavour out.
Can't wait to make this. Looks delish.
I never liked raw beets...but these fermented raw beets are delicious. Just make sure you slice the beets as thin as possible. I doubled the onions and glad I did because the onions are yummy also!
Amazing !!! That's what i was looking for.. thanks for sharing✨💞
Love the new video style! And an amazing recipe of course. Thank so much Russel
I have been watching your videos back to back. I am learning a lot.
Just discovered your channel - amazing!
Looks good, very sophisticated
You're very gifted!
This is amazing. Thanks for sharing.
So happy to find a bread raw vegan like real bread !! Thank you so much
No but this is genius.. such a great video!
Is there another flour we can use if we don’t have coconut? I read for every quarter cup coconut you can use 1 cup almond.
So glad I found this, great recipe! Does it work in the oven? I don't have a dehydrator :(
Yes it does! I have a video on my channel about using an oven instead of a dehydrator.
I have most ingredients I’m going to make this for me family
I love bread. Wow, looks like I found it. Thank you for this video..
So inspired! Thank you for an amazing recipe.
Where is the recipe?
THIS LOOKS AMAZING!!!!! I’m Totally trying this!!!
This is a great great recipe. I’m wondering what is meant by ground almonds in the dry ingredients. Do you mean ground to a flour consistency or course? I dehydrate the almond pulp that’s leftover after I make almond milk. Can I use that?
Mucalagenus I love it!
greetings, mr. raw chef! your level of mastery in this realm is super inspiring. I've been binge watching your videos and I am so excited to rework some of these recipe ideas into my own! do you have any recommendations for a buckwheat replacement in this raw fermented bread recipe? thanks so much ! one love
Almond pulp from almond milk works well.
Where will I find the whole recipe?? Soo excited
Hey! Recipes are always in the description :)
Very generous of you. Thank you
this looks amazing, can't wait to try it out. My house is always very cool (cool climate and no proper heating:\ but will try the fermentation step in my little yogurt maker
Excited to make this!
I made two batches of this recipe today. One in the morning and one in the evening. What is the best way to store this bread to preserve freshness? Don’t think it’ll last more than 3 day however 😄 it’s really tasty
Wow this looks amazing, will give it a try, thank you so much.
Great, thank you!
Thank you, great video and channel 🙏🏼🍞
Thank you. This looks fabulous!
thank you!! this is exactly what i was looking for! God bless!
Ohhhh! I am so delighted to have found this recipe (AND your channel ,I just subscribed )please keep the raw recipes coming, I have been trying since the first the year to eat raw foods and sometimes it is a challenge , so I am ever so grateful for the raw chefs on YT👍🏽Will be trying this recipe!
Awesome recipe 💪🏼🌱
I'm looking forward to making this bread.
I don't own a food dehydrated. Can I put it in an oven at a very low heat?
I'll add some raisins 😋
You can! I have a video on that here: ruclips.net/video/cJiqcBSZGUs/видео.html
QUESTION: the pdf recipe file mentions 1/4 cup Psyllium husk but no details on consistency - flakes or powder (I have very fine powder at home and I understand you need much less of the fine powder vs the more flakey stuff). Should I still use 1/4 of the powder or less?
Use less of powder. Go with half.
Thank you.
Thanks 4 sharing, looks fab, will try :-)
wow nice!
is the Oil really needed? can you tell me, how i can change the oil or let it away?
You can leave it out, yes.
This is an overall question for all your recipes, how long do you leave the food in the dehydrator.. and what temperature
Thank you!!!!!
Hi, I liked very much your recipe and your video. I don’t have a dehydrator. Could you please recommend the best model. I would appreciate your help. Thank you 🙏
What if someone doesn't have a dehytrator?
Wow, what a great recipe!
Awesome! Wondering if this can be made without buckwheat and just the coconut and almond flours?
Yes you can
wooow this is amazing. thanks for sharing
How long are you fully raw vegan now?
Hey, hey. Will try this. Looks amazing, :)
What an incredible recipe. I have all the ingredients except psyllium husk. Do you think I could leave it out? Chia seed powder is very absorbent and adds spring to raw breads - maybe I could use that instead?
Psyllium is a really important ingredient in this bread. You can use chia but you won't get get spring to the bread that psyllium gives.
I have an American Harvest dehydrator and not an Excalibur. Wonder how they would come out if they were flatter
Hi Chef, I am not able to eat fermented food right now. Can i make this without fermentation & stIll get a good flavor & texture? Thanks a lot.😊
Wow. Great recipe. Been dreaming of a loaf like this - but now I need a different dehydrator :). Have you tried any alternatives to courgette/ zucchini? I'm a supertaster so I have a hard time with anything even mildly bitter. Maybe sweet potato or carrot?
Haven't tried, but I think either of those could potentially work.
What a great idea!
Hi Russell! thank you for this amazing recipe! I love to try this recipe it looks delicious but I can't find white miso in turkey any substitutions?
It's used as a starter for fermentation, so you could use a probiotics supplement. 1 teaspoon of powder will do it.
Wow, yours turned out sooo much different than mine! Threw the whole lot in the bin. ☹️
Oh no! :(
Thank you
Hi Russell, is there a way to make this oil free? I'm trying to heal the endothelia cells in my blood vessels, and oil is a huge no no!
Very interesting, thanks
What if I don’t have a hydrator then what?
Hi Russell, can I leave out the oil as I am oil free?
GREAT!!!! How long does it keep? Can we freeze it ???? I guess it won’t be raw anymore....
It has been a very nice little série..
Regards
Thanks!
It'll still be raw if frozen. I don't think it will freeze very well though. Just keep in a sealed container for up to 5 days.
Could you use Slippery Elm Bark Powder instead of Psyllium?
Thank you for this! Do you think it could be beneficial to add probiotics to the mix before dehydrating or would that mess up the consistency?
Might be worth a try to see if it gets any fluffier
@@therawchef thanks!
Thank you so much! How long and how do you store the bread? And is it safe to freeze it? Can you replace the vinegar? :-)
You can keep it for 3 to 5 days in the fridge. Yes you can freeze it. Vinegar can be left out or replaced with lemon juice.
@@therawchef thanks a lot! And what about the psyllium husk, can you replace that with anything? :-)
How does a dehydrator cook?
Delicious!!!
Great recipe! Is there anything I can use instead of miso paste? I am staying off of all soy..
Yes, you could use probiotics
Thank you chef looks delicious 😇🙏👍👌👏👏👏👏👏👏
The only problem is I don’t eat grains and buckwheat is a grain.
Do you have any recipes for non grain raw bread?
You can use sprouted almonds
@@therawchef thank you
uau! looks delicious! instead of psyllium, can i put chia seeds? thank you for sharing!
Yes you could try that. It won't be as spongy, but still might be nice.
Thanks for the recipe Russell. A few questions:
1. How much salt did you add into the bread? I looked at your website but can't find the measurements for the bread dough portion. Only saw it in the fermented flax recipe.
2. I made the fermented flax according to the recipe and it came up to 1 cup. Do use all of it, or only 1/4 cup as per your written recipe. It's not clear in your video.
3. In your written recipe, it states this:
In a high speed blender combine the first set of ingredients (leave out the last 5 ingredients in the list for now) and blend on high until smooth.
However in the video you add it in and blend on high.
Which is better?
:)
Hey Yin, the salt from the fermented flax is enough salt for the recipe, since miso is salty too. If you want extra salt in the dough to taste you can certainly do that.
Just use 1/4 of the fermented flax, as per the recipe. The flax can go in at either stage, it doesn't matter. I've adjusted the written recipe to match the video now to avoid confusion.
@@therawchef Thanks for clarifying!
Is there a buckwheat alternative? Looks amazing but I have a buckwheat intolerance. Thanks!
Sprouted quinoa could work
@@therawchef just watched your bagel video.....omg! Thank you!!
Hello. I should started by saying that I have cooked as well as done some baking professionally. I've tried making this bread, strictly sticking to the recipe, but the dough was too loose. It did not look or behave like the dough in the video until I doubled the psyllium husk. I have not tasted it yet since I just put it in the dehydrator. Should the buckwheat be measured before or after it is soaked? The recipe reads as if it should be measured before, but something is adding too much liquid. Also, please provide a weight for the zucchini.
Yes, the buckwheat is measured before. I would say 2 zucchini should be around 300g (10oz).
Did you let the mixture sit for 5 minutes before you added extra psyllium? It takes that long for it to start firming up.
Thank you so much for responding. I did let the dough sit for over 5 minutes before adding extra psyllium. I also rested the sprouted buckwheat in a sieve so that much of the excess water drains. I'm going to start the recipe again today and weigh the zucchini. The texture and the taste of the loaves with the extra psyllium was fine. If I have moisture issues with the dough that I start today, after weighing the zucchini, I will try bulking up the ground almonds and coconut flour. Again, thanks for your help. I love your recipes and channel. Btw: last week I made your lasagne recipe for a friend who is an exceptional home cook, who makes and eats a lot of Caribbean food and she absolutely loved it so much, she asked to take the leftovers home.
Hi , I have a question , were can I find raw white miso.. I find online miso when is not specificy ... ( maiby is a stupid question ahaha) thank you so much for the recipe .. i will try it soon
I just did a Google search for white miso and it brought up many options.
@@therawchef thank you so much for the answer...as substitute or as raw miso? could you indicate me a brand? from italy presents me sites only...
Looks delicious! Can chick pea flour be used?
Yes you could use that
Happy Worship
I tried the chick pea flour because I thought I could lower the fat content in the bread. The taste of the chick pea flour is very off putting to me. So, I would not recommend it.
Russell, ...
absolutely Love your way of presenting your recipes, let alone the recipes you're sharing. Mouthwatering, stunning. Thank you so much. Awesome.
And the bread? That was always one thing I'm still craving for now and then.
Expect me stalking you here on Ourtube, I mean yourtube, or was it youtube? ;-)
Q; That gooey fermented 'starter', I know it's not but, ...hm, thinking. Perhaps saving part of it and add it to a new batch (similar to an artisan sourdough bread), ever tried that?
Thanks for your comments! :)
That recipe of flax will make enough for several batches of this this bread.
How to make the cheese??
Wnhat can be used as replacement for miso paste?
Can vegan curd be used as starter for fermentation instead of miso? Can buckwheat be replaced with millet flour?
Yes to curd but I'm not sure about millet. I don't have a lot of experience with it.
This I s CRAZY!
Over a couple of days, the flax mixed with water will ferment without the miso, right? Thanks.
I've never tried it. The danger is that it'll take longer and so will just go bad.
Can we substitute buckwheat by sprouts quinoa and miso as starter by vegetables fermented juice ?
Yes you can use quinoa instead of buckwheat.
Not sure about using fermented vegetable juice instead of miso. You have to try that one out and let me know.
Can you substitute the zucchini for any other vegetable?
I've not tried this but maybe you could try jicama. You'd need to process it and then strain out the excess liquid in a nut milk bag first though.
Printable recipe in your website calls for 1tsp olive oil in the fermented flax. ?
Actually, the olive oil isn't needed, I'm not sure how it made it into the recipe. Won't do any harm, but I've taken it out.
The Raw Chef
Ok. Thanks.
Update: in order to prevent over mixing the psyllium, I added it into the rest of the dry ingredients then folded in my wet ingredients.
Is there an alternative to miso? No soy based please???
You can ferment with probiotics or anything with a probiotic content, such as sauerkraut brine
I’m not too clear about the materials. Can you give me some examples?
Hi, your looking for the recipe? The link can be found in the description.
The Raw Chef I see.Thanks.
Is there an alternative for the miso?
It's just to start fermentation so you could use probiotics (the nutritional supplement). I'd go for 2 capsules.
Is it possible to make a similar raw bread that is not fermented?
Yes, you can leave out the fermented flax.