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Mung Bean & Rosemary Fermented Bread

  • Writer: Anz
    Anz
  • Apr 17, 2020
  • 2 min read

The word 'bread' is used very loosely here as it is not your traditional, bouncy, crusty heavy companion. It's also naturally free from gluten and dairy which is a big plus for me. this 'bread' is more hearty, dense, earthy, and great for digestion. It's based on a Jasmine Helmsley Recipe but I added in some rice flour, reason being...



Our body needs proteins for cell growth and repair, it's pretty fundamental for healthy bodily functions. On a veggie/vegan diet (like me) it's important pair your foods as legumes/pules, vegetables, grains, nuts, seeds, maize, and soya foods all lack one or more essential amino acid.

Amino acids join to form complete proteins, and there are 9 essential amino acids to consume.


Jasmine's version of this recipe is great if you eat animal based proteins, but if you don't it makes sense to protein pair. Hence why I added Rice Flour to the mix. Feel free to play around with herbs/spices but asafoetida is key as it adds a yummy onion & garlic vibe.



ROSEMARY MUNG BEAN BREAD

Ingredients:

250G / 1 1/4 cup whole mung beans (soaked overnight)

2 tbsp extra virgin olive oil

1 tsp garlic powder

1tbsp chopped rosemary

1/4 tsp asafoetida

1/2 tsp bicarbonate of soda

1/2 tsp salt

1/2 tsp fenugreek

1tsp marmite

4 tbsp lemon juice (approx 1 whole lemon)

20ml / 1/2 cup lukewarm water

Method:

  • Preheat oven 180 degrees celsius if you'd like to cook straight away. If you're after a fermented loaf no need to preheat today.

  • Add mung beans and twice the amount of water to a sauce pan. Simmer until soft. You can add more liquid if it evaporates before they're ready.

  • Transfer into two portions. For 1 portion blend the beans to a smooth puree, the other portion roughly blend so there are still some chunks of bean. (You can use a hand whisk or blender).

  • Add spices, oil, flour, marmite, and rosemary.

  • Lastly fold in water & lemon juice.

  • Transfer into a lightly greased 8 inch (20cm) cake tin.

  • If you're fermenting leave covered at room temperature over night and cook in the morning.

  • If you'd an eager beaver cook now at 180 degrees celsius for 50 minutes until browned and spongey.

  • Once cooked leave to cool for 15-20 mins.


Get Creative:


Super tasty snack alone, with some extra marmite, dipped into an oil and balsamic vinegar combo.


Perfect as a side bread for soup or salad, or I like to dress with my homemade seed spread and a sprinkle of nutritional yeast.




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