Kombucha Bread in a bread machine Makes one loaf
From the kitchen of Diane Neubauer, inspired by the book
Traditions and the website urbanhomemaker.com and Marilyn's
Whole Wheat Bread recipe.
1/4 to 1/3 cup kombucha* plus water to make 1 1/2 cups total
3 1/2 cups whole wheat flour
2 tsp. barley malt flour (or dough enhancer)
3 T. vital wheat gluten
1 1/2 tsp. salt
1 tsp. SAF active dry yeast (less than most recipes require)
2 T. honey
2 T. melted butter or olive oil (or other nutritive fat)
1. On the day before planning to bake, in the afternoon
or early evening: Put kombucha, water, and flour
into the bread machine pan. Run the dough cycle until ingredients
are just combined. Cover with plastic wrap and leave in the bread
machine to soak overnight. This soaking time breaks down indigestible
elements in the whole grains, and also makes the loaf tender and
very tasty with an improved texture.
2. On the day of baking, about 12-20 hours after beginning
to soak: Add remaining ingredients to the bread
pan and begin the dough cycle (or the whole wheat cycle, if baking
in the pan). After the dough cycle is finished, remove from the
bread machine pan. Punch down and shape the loaf in a greased
bread pan (for use in the oven). Bake at 350 F for about 25-35
minutes, or until the top, sides, and bottom of the loaf have
browned. [If the soak lasts longer than 20 hours, the gluten
development of the bread will be hindered and the loaf will tend
to spread instead of rise in the pan. It still makes an excellent
flatbread shaped on a baking sheet. If you wish, before baking
brush with melted butter or olive oil and sprinkle on your favorite
herbs, spices, or seeds.]
*Kombucha is sweetened tea fermented by a symbiotic probiotic,
producing a sweet-tart, fruity flavored, slightly fizzy drink.
Recently, it can be purchased bottled at some health food stores;
it can be home-fermented much more cheaply. Kombucha promotes
digestive health and regularity as well as other health benefits,
and it tastes great.
Directions for making kombucha are as follows:
Kombucha Makes slightly less
than 1 gallon
1 gallon purified water minus 1 cup
mineral drops, enough to supplement 1 gallon (if your water purifier
1 1/ 2 cups white sugar
black tea leaves or tea bags, equivalent of brewing 2 quarts
of tea (can be decaffeinated tea)
green tea leaves or tea bags, equivalent of brewing 2 quarts
of tea (can be decaffeinated tea)
kombucha "mushroom" and about 1/4 cup of kombucha
or vinegar OR about 1/2 cup kombucha
required equipment: 1 gallon glass
jar, cheesecloth or pantyhose material large enough to cover the
glass jar, and a large rubberband
1. In a large stock pot (at least 1.5 gallon
size), bring water to a boil. Add (mineral drops if needed), sugar,
and tea leaves and allow to boil for a couple minutes. (Tea leaves
can be added directly to the pot, or put in a large tea ball or
cheesecloth bag if you like.)
2. Turn off heat and allow to cool for as long as required
for the tea to fall to room temperature or slightly warmer than
room temperature. (If you wish to speed the cooling process, you
can place the stock pot in the sink and fill the sink with cold
water, emptying and repeating after the water ceases to be cold,
until the tea is room temperature.)
3. When tea has cooled, ready the gallon jar by adding the
kombucha mushroom from a previous batch of kombucha, the kombucha
or vinegar, OR the 1/2 cup of kombucha drink from a bottled kombucha
or from another batch. Add the sugary tea, pouring through a sieve
if the tea leaves are loose in the tea. Cover with the cheesecloth
or pantyhose material and use the rubberband to secure it. Put
in a slightly warm place for about 4-7 days, depending on the
strain of kombucha and its speed in culturing. (On top of a very
slightly warm heating pad, or on top of the refrigerator, are
recommended.) Do not upset the kombucha while it brews.
4. As the kombucha brews, the liquid will initially become
cloudy, and later form a semi-translucent "mushroom"
that covers the surface of the tea. Brown "ooglies"
will form in the tea itself. These are normal signs of the activity
of the probiotic bacteria and yeasts that form kombucha. At day
4, use a straw to taste the kombucha underneath the surface "mushroom".
The time to harvest depends somewhat on your preference, but you
want a tangy, slightly fizzy, liquid.
5. When it tastes ready on day 4 up to day 7 (or even
later if the room temperature is cool) pour directly through
the cheesecloth or nylon into a glass gallon-sized jug (or several
glass bottles) and secure the lids. Keep the kombucha in the refrigerator.
Rinse the kombucha "mushroom" in cool tap water, clearing
off any brown "ooglies". Use this "mushroom"
to brew another batch of kombucha, or keep it in sugary tea in
the fridge until ready to brew another batch.
6. On your first time drinking kombucha, it is recommended
to begin with only 2 oz. per day to make sure you do not have
an allergic reaction to it (such as a reddish skin rash). Many
people recommend up to 24 oz. of kombucha a day after this initial
first few days has passed. We love kombucha, and drink 16-24 oz.
a day. A lot has been written about kombucha's wonderful health
benefits and can be found on the internet through a brief websearch.