Fermented cassava bread
Fermenting the cassava first gives the bread a delicate, slightly sour flavour, creating a lovely balance with the richness of the nutritional yeast flakes.
Creation by Eelke Plasmeijer & Ray Adriansyah, Locavore, Ubud, Indonesia.
Makes 20 portions.
Allergens and dietary requirements
- Sesame seed
- Vegan
Ingredients
500
g
cassava250
g
tapioca flour1
tbsp
baking powder1
tsp
salt0.5
tsp
yeast, dehydrated3
tbsp
nutritional yeast flakes62
g
water4
tbsp
sesame oil1
clove
garlic, grated3
pieces
spring onion, thinly sliced20
g
Mexican mint, finely chopped1
tbsp
nutritional yeast flakes1
tbsp
coriander seeds, bruised, roastedas needed
salt