Sourdough Seed Bread – quick rise (GF/V)

According to my taste testers, a.k.a. family. This is the best bread yet! And I have to agree that the texture and flavour are really good. The downside is … I have eaten way too much bread lately.

This sourdough has a larger amount of starter in it than I usually use. Because of this extra starter, it is a fast rising bread.
It is not the usual day or two before you can bake it, but only a matter of mixing the starter in the evening and then baking by early afternoon the following day.

In the recipe I have included a rough timeline. But obviously you would make that around your own day

 The day before baking, take your starter out of the fridge and feed it:

@0730  –  25 g starter /25 g brown rice / quinoa 5 g / 30 g non-chlorinated water (make sure there is some starter for future use)

@1830 – feed 85 g starter / 50 g brown rice / 55 g warm water

@2130 – feed starter 70 g brown rice flour / 30 g sorghum / 120 g water


Wet mix :

375 ml of water

13 g of flax

14 g of psyllium husk

1 Tbspn olive oil

Bulk dough mix:

60g sorghum

60 g of oat flour

40 g of millet flour

30 g buckwheat flour

65 g of tapioca starch

20 g amaranth flour

10 g brown rice flour

1 Tbspn brown sugar

1 Tbspn golden syrup (or maple syrup)

1.5 tsp salt

In blender grind:

30 g pumpkin seeds

15 g sunflower seeds

1-2 figs  (if you have any)


Weigh out your flours and water for the late evening starter-feed and in another bowl weigh out all the flours and water to be used in the morning. That way it is quick and easy to throw together first thing in the morning and everything is at room temperature.

@0730 – Measure out the psyllium and flax seed. Add in all of the water stirring well, then add in the brown sugar, syrup and oil.

Add the starter from the previous night and stir well

With a beater mix in 1/3 of the bulk flour blend and beat well. Add another 1/3 and beat again. With a spoon mix in the final flour and ground seeds … the mixture is too thick for my hand beater at this stage ( like a thick pancake batter)

Transfer dough straight to a parchment lined loaf pan. Leave to rise for 2-3 hours in a warm place bidirectional baking.

@1100 – bake at 450 degrees Fahrenheit for 35 minutes, then at 400°F for 20 minutes

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