Grain-free sourdough bread recipes may be hard to find, but this one is a versatile gem that can be made into loaves or rolls and eaten as sandwiches or toast!
It tastes just like tender, soft, fresh, whole wheat bread!
Makes 1 loaf, or 8 to 10 rolls.
Purée wet nuts or seeds in a high-powered blender with filtered water until smooth (about 50 seconds).
Add sauerkraut juice.
Purée again until just combined (about 10 seconds).
Transfer to a ceramic bowl and cover loosely with a towel or plate.
Place in a very warm location (ideally 95 to 105 degrees Fahrenheit) for 12 hours or overnight.
A dehydrator or oven with the light on works best, but the countertop works too, if your home temperature is 70 degrees Fahrenheit or higher. Fermentation will still occur but it will take about 24 hours.
Once nuts and seeds are fermented, preheat the oven to 325 degrees Fahrenheit.
Grease a loaf pan.
Sift together cassava flour, chia seed meal, baking soda, and sea salt.
Place eggs, fat of choice, and honey into a stand mixer or food processor and mix on medium speed until completely blended (about 30 seconds).
Add nuts or seeds and flour mixture.
Mix with the paddle attachment until thoroughly combined, but not over-mixed.
Pour into your greased loaf pan.
Bake until a sharp knife inserted into the center comes out clean (about 50 to 55 minutes).
Cool completely before removing from the pan and slicing.
*You can soak all of your nuts and/or seeds together. The wet nuts and seeds are what make this bread so irresistible.
**To make chia seed meal, blend 2 cups of chia seeds in a dry, high-powered blender on medium speed for 10 seconds. Measure after blending.
***We love this avocado oil!