Nutty Natto Kombucha bread
The ferment is like a sough dough starter mixture. For the ferment, the quantities are not critical and hence are not given. Natto usually comes in sachets or pots. To keep the ferment going, feed the dough each day with any carbohydrate or protein containing ingredients e.g flour, coconut, natto, linseeds, nuts and stir. Keep the mixture in the fridge if you're not going to use it within the next 4-8 hours.
The amount of sugar you use for this bread is also up to you. The ferment will feed on sugar so it is a good idea to use at least a small amount.
The end result will vary in the way that it rises dependent on the ingredients you use. Enjoy experimenting!
In Phase II D2D remember to add foods gradually. Adding lots of fermented foods all at once can be lead to a Herxheimer ('die-off') reaction. This is where the microbes in the ferment compete with the microbes in the gut (usually the upper intestine) and cause the microbes in the gut to die, leaving inflammation, bloating and pain. By adding one new food per week, this is less likely to happen.
Ingredients
- Nutty Natto ferment - Nuts
- Natto
- Kombucha
- plain flour
- Eggs
- Herbs
- Self raising flour
- Organic sugar (1-2 tablespoons)
Method
Make the ferment
- Add nuts, Natto and plain flour together
- Add enough Kombucha to bring the mixture together into a thick batter
- Leave overnight and then blend together in blender.
Make the bread
- Preheat oven to 145˚C
- Use 1 egg per portion of Nutty Natto ferment - the egg should be at least as big as the portion of Nutty Natto. Then add 1-2 more eggs depending on how much you want the mixture to rise. Whisk the eggs.
- Use roughly 1 part Nutty Natto ferment to 4 parts self raising flour.
- Mix the dough and flour together and fold in the sugar and the eggs.
- Add the herbs and leave the mixture to sit for about 1 hour.
- Line a pan with oil and add the mixture
- Bake in a moderate oven for 45 minutes to 1 hour or until cooked