We’re jumping on board the #iso bread making trend with this Gut-Loving Kombucha Bread. Our kombucha loaf is a bit of a hybrid – somewhere between a sourdough and bread. It’s the perfect balance of airy and light with a great crunchy crust your mates will drool over (not literally, we hope).
Traditionally, sourdough requires a starter (this is what makes the bread rise), made from yeast and bacteria. Yes, you can buy a starter culture, but where’s the fun in that? We don’t like to cut corners at Nexba so we’ve created our very own starter, made from a blend of 00 flour (the easiest to use for making bread) and Nexba Kombucha.
It’s a bit of a process but bear with us… it’s worth it!
Image credit: Nexba
Ready to enjoy the refreshingly satisfying health benefits of Nexba Kombucha?
This Kombucha Bread is the perfect balance of airy and light with a great crunchy crust your mates with loooove. Traditionally, sourdough requires a starter (this is what makes the bread rise), made from yeast and bacteria. Yes, you can buy a starter culture, but where’s the fun in that? We don’t like to cut corners at Nexba so we’ve created our very own starter, made from a blend of 00 flour and Nexba Kombucha. It’s a bit of a process but trust us… it’s worth it!
Prepare your starter. Combine flour and Nexba Elderflower & Lemon Kombucha in a large jar. Mix well and cover using a cheese cloth secured with an elastic band. Store at room temperature for 24 hours.
After 24 hours has passed, discard about half of your starter and feed the remaining starter with 3-4 tbsp of flour and the same quantity of Nexba Elderflower & Lemon Kombucha. Repeat this process every day for the next 2-3 days or until it has expanded significantly – it should almost double in size.
Next, prepare the ‘levain’. This is what gives bread its spongy texture. In a large mixing bowl, combine flour, kombucha, sea salt and 3 tablespoons of your starter. If the mixture looks too wet add more flour (quantities will vary slightly depending on temperature as well as the type of flour used). Cover, place in a warm spot and set aside overnight.
Now it’s dough time! Combine flour, Nexba Elderflower & Lemon Kombucha, olive oil and salt in a mixing bowl. Mix well before gradually adding the levain, using a wooden spoon to mix well until it gains the consistency of dough. Cover and set aside for a further 1-2 hours.
You don’t need to knead this dough, however you will need to fold it a few times. Take a portion of the dough in your hand and stretch it slightly, then fold it back over a few times. Repeat this process for the remaining dough. Cover and set aside for 20 minutes. Repeat this folding process another 3 times. By this stage, the dough should look very smooth. After the last folding, cover and stand for 1 hour.
Place the dough on a floured rolling board or clean kitchen bench. Shape into a loaf or use a loaf tin lightly greased with olive oil. You may need to use two loaf tins depending on the size. Cover with a floured tea towel or cloth and place in a warm spot for 1 hour.
Preheat oven to 220 degrees C (fan forced).
Place your loaf in the oven and bake for 15-20 minutes. Reduce the oven temperature to 200 degrees C and bake for a further 15-20 minutes. The crust should look golden. Remove from loaf tin and allow to cool for 30 minutes before consuming.
Our kombuchas are deliciously fizzy and loaded with probiotics which help to keep our gut health in check. Nexba Kombucha contains a unique strain of live probiotics which are specifically crafted to survive the journey from mouth to gut.
Olive oil is a fabulous source of healthy fats. Don't let the name fool you, healthy fats are essential to our overall functioning. In fact, moderate intake of olive oil has been linked to healthy weight management! Olive oil is also high in antioxidants which have been shown to reduce the risk of illness.