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!
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 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.
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?
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?
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 🙏
I like the video of course and I would love to taste this bread.... But jeez those are too many ingredients.... that's just too much for me to handle just for a little loaf of bread....
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 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 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 …
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 😋
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
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.
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
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
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
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?
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?
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.
Thank you very much for all you recipe i hope in 2020 you will have more subscribers If you have book I will like to buy can you tell me please thank you I wish you all the best form Montreal Canada
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?
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! 🙌
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.
OMG! You are a genius I have been waiting for something like this for so long. Thank you
I had no idea raw bread was possible. This is fabulous! Thank you so much 😊
Sorry to disappoint you, but miso, nutritional yeast, garlic powder and almond flour are NOT raw.
Although something tells me you already know that...
PLEASE write a book, with your recipes, fermentation, marinating techniques your amazing !
Maybe one day!
So far I have always been disappointed when it came to raw bread but this one looks really promising.
Amazing !!! That's what i was looking for.. thanks for sharing✨💞
What if someone doesn't have a dehytrator?
Love the new video style! And an amazing recipe of course. Thank so much Russel
How long are you fully raw vegan now?
Thanks so much Russell this recipe looks fab and I so enjoyed the video, your delivery is superb, and a lot of fun!
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.
I didnt know that fermented bread is exist, thank you for wonderful receipt
Just discovered your channel - amazing!
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?
Could you use Slippery Elm Bark Powder instead of Psyllium?
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.😊
I have an American Harvest dehydrator and not an Excalibur. Wonder how they would come out if they were flatter
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 🙏
I have most ingredients I’m going to make this for me family
I like the video of course and I would love to taste this bread.... But jeez those are too many ingredients.... that's just too much for me to handle just for a little loaf of bread....
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.
This is amazing. Thanks for sharing.
Also he’s super handsome/hot!!! 🔥🔥🔥
This is an overall question for all your recipes, how long do you leave the food in the dehydrator.. and what temperature
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!
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 :)
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.
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 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.
Can't wait to make this. Looks delish.
Wnhat can be used as replacement for miso paste?
Mucalagenus I love it!
Looks good, very sophisticated
What if I don’t have a hydrator then what?
You're very gifted!
Hi Russell, can I leave out the oil as I am oil free?
Thank you, great video and channel 🙏🏼🍞
Awesome! Wondering if this can be made without buckwheat and just the coconut and almond flours?
Yes you can
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.
So far I have always been disappointed when it came to raw bread but this one looks really promising.
Made it. Sorry, not very good 🫤.
How does a dehydrator cook?
Great, thank you!
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: ua-cam.com/video/cJiqcBSZGUs/v-deo.html
Where will I find the whole recipe?? Soo excited
Hey! Recipes are always in the description :)
THIS LOOKS AMAZING!!!!! I’m Totally trying this!!!
Thanks 4 sharing, looks fab, will try :-)
fake bread
fake cheese
Great recipe! Is there anything I can use instead of miso paste? I am staying off of all soy..
Yes, you could use probiotics
How to make the cheese??
You are so cute
So inspired! Thank you for an amazing recipe.
Where is the recipe?
This I s CRAZY!
😀👏🏽👏🏽👏🏽✌🏽
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
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
Wow this looks amazing, will give it a try, thank you so much.
✌️✌️
❤🌱😮
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!!
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...
Wow, yours turned out sooo much different than mine! Threw the whole lot in the bin. ☹️
Oh no! :(
wooow this is amazing. thanks for sharing
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.
thank you!! this is exactly what i was looking for! God bless!
Thank you. This looks fabulous!
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.
Thank you can we get that recipe?
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
I have been watching your videos back to back. I am learning a lot.
Thank you!!!!!
I love bread. Wow, looks like I found it. Thank you for this video..
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
Hey, hey. Will try this. Looks amazing, :)
So happy to find a bread raw vegan like real bread !! Thank you so much
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.
Thank you.
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.
Sorry, where is the recipe?
Link is in the description under the video.
What’s the best way to store it?
Sealed container in the fridge
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.
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.
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 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.
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.
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.
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.
Thank you very much for all you recipe i hope in 2020 you will have more subscribers If you have book I will like to buy can you tell me please thank you I wish you all the best form Montreal Canada
Hey Martha, thanks for your kind comments :)
I don't have a book right now, but maybe in the future.
Very interesting, thanks
Excited to make this!
Too hard too long but great video though
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.
Can in say... Holy shit? Wow
My English is poor.
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.