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Recipe submitted by NTS Health A Low Phytic Acid, 24 Hour Fermented Bread
Servings:
4 to 6 people
Preparation Time:
N/A
Skill level:
Medium
Method
  • 1. Starting at sundown, combine the following into a batter and incubate overnight until sunrise:
    1 cup Bio-Bubble
    1 cup untreated rain water
    2 cups organic whole meal bread flour
    40 - 50 grams pure honey
    1 small dash of unrefined sea salt.
  • 2. At sunrise add the following to make a dough, knead and incubate all day until sundown:
  • 1 heaped teaspoon unrefined sea salt
    1 tablespoon extra virgin cold pressed olive oil
    2 heaped tablespoons organic flax seed
    1 heaped tablespoon organic poppy seed
    1 heaped tablespoon organic caraway seed (optional)
    1 heaped tablespoon organic rosemary, fennel seed or
    coriander seed (optional)
    2 cups wholemeal flour, or enough to make a moist dough.
  • 3. An hour before sundown insert hearth rock or fire bricks in oven and preheat (for at least an hour) to 200˚C. Knead dough into round loaf and score, lightly, for expansion. Flour hearth and set loaf on hearth to bake for approximately 40 - 50 minutes or until center is barely baked. Air cool. This bread should have a crust!
Ingredients
  • 1 cup Bio-Bubble
  • 1 cup untreated rain water
  • 4 cups Organic Wholemeal Bread Flour - Baker's choice of Wheat, Rye or Spelt
  • Unrefined Salt
  • 40 - 50g Pure Honey
  • 1 tablespoon Extra Virgin Cold-Pressed Olive Oil
  • 2 heaped tablespoons Organic Flax Seed
  • 1 heaped tablespoon Organic Poppy Seed
  • 1 heaped tablespoon Organic Caraway Seed (optional)
  • 1 heaped tablespoon Organic Rosemary, Fennel Seed or
    Coriander Seed (optional)

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