Fortified raw tralbumin

Raw buckwheat is a true home-grown superfood, containing twelve essential amino acids, iron, magnesium and zinc. In addition, raw buckwheat is completely gluten-free, allowing it to be enjoyed by those who wish to avoid gluten. Raw barley can be made into many good and better things, it is a multifunctional cereal, suitable for both sweet and savoury dishes, and also great for baking bread. As always when baking bread, a little patience is required, but the taste is well worth the wait! What’s more, making tatrale bread is not difficult at all – it’s within the reach of any bread lover. So that you can try it for yourself and make sure it tastes good, we’re sharing a simple recipe for tatrale bread!

Quantity: for four
Preparation time: 6h + 12h + 45 minutes
Degree of severity: medium
It will take:

• 400g of ratatouille
• 500ml raw soy water
• a clean kitchen towel
• a larger plastic or glass bowl (do not use a metal bowl!).
• wooden or plastic spoons (do not use metal spoons).
• 1-2 tsp salt
• 1-2 tsp chia seeds
• 1-2tl maple syrup or coconut sugar
• 2spl sunflower seeds (optional)
• 2spl pumpkin seeds (optional)

How to make raw truffle bread?

Mix together the water and the raw ratatouille. Soak the tartar at room temperature for 6 hours. Then, using a pastry blender, blender or food processor, blitz the soaked buckwheat until a smooth texture is achieved. Transfer the dough to a plastic or glass container of your choice, cover with a clean kitchen towel and place in a warm place to ferment for 12 hours. Ideally, the dough should be left to rise at 36 degrees, but a warm room and, for example, close to a warm radiator will also do. It’s very important to make sure that you only use a wooden or plastic spoon to mix the dough, and don’t cover the dough too tightly. One clean kitchen towel is all you need. This also gives the dough enough air.

After 12 hours, the dough should reach an airy and fluffy texture, with tiny air bubbles on the surface. When the dough is ready, gently mix in the salt, spices and seeds, if desired. Stir gently so that the dough does not lose its fluffiness. Pour the mixture into a baking tin covered with baking paper and bake at 180 degrees for 45 minutes. Be sure to let the loaf rest under a towel and cool before cutting.