This vegan kombucha bread recipe makes a light, delicious loaf with a nutty flax seed crunch and a flavour boost from gut healthy kombucha!

One of the most rewarding things to make in the kitchen is bread.  There’s something almost primal about it.  It’s one of those things I can make (and eat!) again and again and never get bored.  And this kombucha bread is no exception.

I know a lot of people who don’t enjoy making their own bread. Maybe because it does take a while, it can be a little taxing if you knead it properly and it has the potential to go very wrong. And then all that hard work and all that time feels completely futile.

It’s definitely not something to be afraid of though and the end product is SO worth the effort. I’ve also written a step by step guide to making bread if you’re feeling nervous.

I’d love to get more people making their own bread. It’s one of THE best kitchen smells and there are few things better than fresh hand made bread thickly sliced and spread with jam. Heaven ❤

I tried making this kombucha bread a couple of ways. Firstly a super simple recipe not using yeast but using baking soda – much like this Rye Bread Recipe – to give the loaf its ‘rise’. It came out an odd texture though, very tight air pockets and very crumbly. Tasted ok though!

But the best version was the more traditional way of making bread using yeast and leaving the dough to prove.

When you prove a dough you need to leave it to double in size. This can take 1/2 an hour to a couple of hours dependent on equipment and ambient temperature.

We just got a new oven as our last one went with a pop-fizz one Sunday afternoon when Phil was in the middle of making Peanut Butter Granola! And the new oven has a proving setting. I didn’t use it for this kombucha bread but I’m also working on another dough based recipe and the proving setting proved quite incredible!

Once you’ve proved your dough you then ‘knock it back’ before it’s shaped and left to prove again. This knocking back results in a smaller crumb and helps prevent those huge gaping air pockets in your cooked bread.

If you use the mixed seeds on the top you’ll also want to gently push them into the dough.  Not too firm, you don’t want to knock out any of that air again!

I’ve also used Remedy Kombucha as the liquid for this loaf for a slightly healthier twist to your dough.  Remedy use long brewing methods to ensure all the sugar is fermented out as well as being full of friendly bacteria, healthy organic acids and antioxidants.  Remedy loves ya guts   It’s brewed in small batches for 30 days, is vegan, non-alcholic, frutcose free and certified organic.

This is such a delicious loaf of bread, I do hope you have a go at making your own – then we can share warm jammy bread stories ?

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