Recipe: Kayu bread

Grain Kayu bread is a great way of using up any leftover grains you may have in your fridge at the end of the week. It is so filling and delicious and great for your intestines and microbiome.

You can eat it fresh, freeze it in slices to toast, turn it into bread crumbs or croutons or add any seeds or flavouring such as olives or sun dried tomatoes.

This is a creative way of making bread so I don’t have any exact measurements. It is more important to feel that the dough is right then to have exact measurements because things always change depending on the weather and how fermented your grains are ect.

For more information on Candida and how Sourdough can help over come it, look under the post called: Candida? What it is and how to overcome it.

Ingredients:
Left over grains (such as: quinoa, brown rice, spelt berries, barley etc)
Spelt flour
Sea salt
water
optional: rice syrup, olives, sundried tomatoes, fried onions, all nuts and seeds
 

Method:

Put all your left over grains in a big bowl.  Add enough flour and a little bit of water at a time until you get a dough consistency that you can knead well. You want to be able to poke the dough with your figure and the dough will bounce back. Add about 2 tsps. of salt per medium loaf, Knead some more.

Place the dough in a glass or ceramic bowl if you have one, (if not any bowl will do), with a damp cloth over it. Put the bowl in a warm place, i.e. in the kitchen when you are cooking, a switched off oven, a boiler room or cupboard, near a radiator etc.  Leave for 6-12 hours depending on the weather. If it’s very hot or humid 6 hours is enough if it’s cold you will need to wait longer until the dough as grown about 1/3 bigger.

Tip out of the bowl onto a baking tray that is lined or oiled. Put in the oven and bake on 180°C for about 1 and 15min or longer until golden brown and sounds hollow when you tap it on the bottom.

Leave to cool fully before slicing.