Medicinal Chaga Loaf
First I did this with rice... and it was so good. Even my 8 year old loved it.
So of course, I tried bread next. I brewed a more potent tea over a couple days, then mixed it with my flour blend and 36 hours later... I baked 4 loaves. YES!!!! I knew they would be good... and they totally were...AMAZING!
Now I'm making MORE but with an even more potent tea.
I brew the chaga tea for OVER 5 days (!!) with an extremely potent method that creates an extra dark full spectrum extraction. This tea is the water for my recipe and after 5 days of brewing and then a slow cooling, I'm ready to make some bread.
The tea is soooo dark with a very deep amber hue.
(I've posted a video in my stories on Instagram so you can see)
These are EXTRA SOUR loaves, fermenting at least 36 hours.
Chaga is packed with nutrients like:
- B vitamins.
- Vitamin D.
- and it is said to open up your third eye!!!
The Chaga flavor is SUBTLE yet powerful, as it blends with the sourdough, changing the structure of the crumb. It casts a beautiful golden color on the bread.
And if you're wondering where I source my Chaga... It is sustainably harvested with love in Canadian birch forests and then slowly sun dried. It is the highest quality Chaga I've ever found.
100% NO COMPROMISE HIGHEST QUALITY ORGANIC INGREDIENTS YOU KNOW:
FILTERED WATER, BROWN RICE FLOUR, WILD HARVESTED CANADIAN CHAGA, TAPIOCA, PSYLLIUM HUSK, PINK SALT, NATURAL SOURDOUGH STARTER