Kombucha Bread in a bread machine Makes one loaf

From the kitchen of Diane Neubauer, inspired by the book Nourishing Traditions and the website urbanhomemaker.com and Marilyn's Whole Wheat Bread recipe.

Ingredients
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)

Directions
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

Ingredients
1 gallon purified water minus 1 cup
mineral drops, enough to supplement 1 gallon (if your water purifier removes minerals)
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

Directions
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.