**This recipe looks lengthy and intimidating, but I assure you that most of the time needed for this bread is hands off and it is worth every second! Give it a try…
Ingredients:
5 ounces unroasted/raw cashews or cashew pieces
2 ounces filtered water
10-15 billion probiotic strains (The probiotic is what cultures the batter and makes it sour)
1 large egg, separated
½ Tablespoon filtered water
¼ teaspoon baking soda
1/8 teaspoon sea salt
One egg yolk plus 1 teaspoon water for egg wash
Directions:
For the ‘sourdough’ starter:
In a Magic Bullet or mini food processor blend together the cashews and filtered water until very smooth. Stop and stir as needed to keep the mixture moving as it is quite thick. Transfer to a non-reactive bowl (such as glass or ceramic), add the probiotic powder and stir till well combined. Be sure to stir the probiotics in very well.
Cover the bowl (using a plate, dish towel, paper towel), you don’t want the mixture to dry out. Place the bowl in the oven with the light turned on. This will keep the environment warm (approximately 105-110 degrees) for at least 12 hours and up to 24 hours. The longer it sits the more sour it becomes**
When the culture is ready, preheat the oven to 300 degrees.
Prepare a 6.5 x 3.75 mini loaf pan by greasing and lining it with parchment paper. Make the paper long enough so that it flaps over both long sides of the pan.
Transfer mixture to a larger bowl. Take care to get as much of it transferred as possible.
Separate the egg yolk from the white, putting the egg white into a small bowl. Add the yolk and the ½ Tablespoon water to the cashew mixture and beat till smooth and it is lump free.
Rinse and dry the beaters so they are ready to beat the egg white. Just before beating the egg white, stir the salt and baking soda into the cashew mixture.
Beat the egg white until soft peaks form (do not over beat or they will be hard to fold into the batter). Gently fold them into the rest of the batter till the egg whites are no longer visible.
Transfer the batter to the prepared mini loaf pan and gently smooth the top.
Prepare the egg wash by whisking together the egg yolk and the water until smooth. Using a pastry brush, very gently brush the egg wash on top of the bread batter. This takes a gentle touch. This will give the loaf a nice crusty finish and help it brown nicely.
Bake at 300 degrees for 30-35 minutes or until an inserted toothpick comes out dry. Leave the bread in the oven and turn the temperature up to 375 degrees. Bake for another 3-5 minutes or until the top is golden and crusty.
Remove from the oven and allow cooling for at least 10 minutes. Do not cut into it right away as the moisture needs time to redistribute.
Makes 2 serving
**If you are wanting to make a larger sized loaf (9 x 5), you will need to double the recipe. The loaf will be a little flatter than a traditional loaf, but tastes just as delicious! Culturing time is still a minimum 12 hours and can be done up to 24 hours depending upon how sour you like. 24 hours was too sour for me…and I like sour! Baking time will be approximately 40 minutes or until an inserted toothpick comes out dry. Crank up the oven to 375 for an additional 5-10 minutes to brown.
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