- 1 Packet Diversity Dough
- 1 tsp Slippery Elm Powder
- 1 Tbsp Tigernut Flour
- 1 cup Tapioca Flour
- 1 Tbsp Ground Flaxseed
- 1 Tbsp Psyllium Powder
- 1 cup Coconut Flour
- 1 Tbsp Green Banana Flour
- 2 cups warm Water
- 1 tsp Salt
- 1 Tbsp Apple Cider Vinegar
- 1 tsp Bicarbonate Soda
- Mix the warm water and diversity dough culture starter together in a large bowl.
- Add all dry ingredients except the bicarbonate soda and mix until combined.
- Add the flour mixture into the wet mix and combine together until all of the ingredients are mixed evenly and a dough forms.
- Place the dough into a large, well sealed air tight, glass container or glass jar and close the lid. Ferment for 48 hours or until it smells fermented.
- Remove 250g of the dough and place it into a well sealed glass container or glass jar. Place it in the fridge. This is your starter for your next diversity loaf.
- Add the apple cider vinegar and bicarbonate soda to your remaining dough.
- Preheat the oven to 140°C and grease a bread loaf tin.
- Add the dough into the tin evenly.
- Place in the oven and cook for 3-4 hours (this will vary so watch and test). Please note that the middle of the bread may still be moist, this is completely normal. Once it cools down, it becomes the perfect consistency.
- Once the bread has cooled, slice, toast it and enjoy with butter, fresh slices of avocado or homemade probiotic cashew cheese on top.
Where can I source the Diversity Dough dry Ingredients?
To make it easier for you, we have put together a Diversity Dough Premix that includes all of the flours that can be difficult source at your local shop.
You can also purchase your dry ingredients from these online retailers and have them delivered straight to your door.
Where do I store my reserved starter?
In the fridge in an airtight glass container.
I can't tolerate coconut or another ingredient, can I omit this?
Yes! We encourage you to find suitable alternatives to our recommended recipe if you have an intolerance or allergy. The recipe is flexible and you can swap out and interchange ingredients.
My bread seems wet in the middle, is this normal?
Yes! Your bread will remain quite moist in the middle after baking. Ensure that you wait until it completely cools before you slice.
Is the Diversity Dough like a Sourdough bread?
No, not at all. Sourdough is a wheat based bread that can be quite light and fluffy. Diversity Dough is a dense functional food designed to boost your gut health.
What does Diversity Dough taste like?
Well...yum! Diversity Dough is not like standard breads, it is rich and complex with a unique flavour. Try it for yourself!
How does heating/ cooking the diversity dough affect the probiotics?
We know that some probiotic content in the dough is retained during a low and slow cook, and even after cooking probiotics can still have an affect on the gut. For this reason, we expect probiotic and prebiotic benefits for you.
What's the carb, fibre, protein, fat content etc? Is it keto and low carb friendly?
Diversity Dough has ZERO sugar and a total carbohydrate count of 23g per 100g which is all resistant starch!
My bread won't rise, what am I doing wrong?
You are not doing anything wrong! Diversity Dough is not designed to rise much at all. It will ferment and swell a little, but the nature of the fibres we have chosen means it does not rise much.
In addition to the other ingredients, you can add 4 eggs (700g), this will produce a less dense and more fluffy bread.
My dough has a little bit of mould on it. Can I remove this carefully and still use it?
Unfortunately not. Mould has been shown to have tendrils throughout any substrate it is growing on. I'm sorry to say you will need to throw it out. Make sure you store in an air tight container to ensure the mould doesn't grow.
I live in a rural area and my supermarket doesn't stock (tigernut flour or slippery elm or whatever flour needed etc) can you recommend an online source where I can purchase these flours online at an affordable price?
My diversity dough starter was left outside all day while I was at work, will it still be okay to use?
Yes, the starter will be fine. The probiotic content of the starter will ensure that it maintains it's integrity for quite sometime so it is fine in transit.
What will happen if I cook my Diversity Dough higher than 140°C?
Your Diversity Dough will still cook and you may just need to reduce the cook time. It will still taste amazing, but you may not have the same preservation of probiotic activity, and it may be too moist in the middle.
What if the dough is too wet?
You can add a little extra coconut flour to decrease the moisture. However, a longer cook can also help or using your mix for quicker cooking recipes such as pizza dough.
How do I know when it's fermented?
Knowing the Diversity Dough is fermented is a matter of time, smell and taste. After 48 hours on the bench your Diversity Dough should be done. You will notice a small increase in dough size, it will smell fermented and be tart to taste.
When can I start eating it if I am on the Kultured Wellness Kickstarter program?
If you are on one of our programs, you can add the Diversity Dough in around week 10. If you are on Kickstarter, add the Diversity Dough in at the end of Kickstarter.
How much can I eat in a day & will it kick me out ketosis?
Diversity Dough is an ideal loaf for eating while maintaining ketosis. While is does have carbohydrates as resistant starch, we know this preferentially feeds the microbiome rather than being absorbed as sugar. It is also designed to be eaten in small amounts. We don't anticipate it will compromise those maintaining a ketogenic diet.
Why can I only use my starter 10 times?
The more often you make the dough, the more exposure to environmental yeasts and bacteria, the more exposure to bacteria off kitchen benches, utensils, bowls and hands. As you progress, the risk of contamination increases and we cannot guarantee the potency of the Diversity Dough starter.