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:
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