Sourdough Seed Bread – quick rise (GF/V)

An easy Sourdough Seed Bread that is so flavoursome and 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 seed bread has a larger amount of levain  in it than I usually use. Because of this extra levain, it is a fast rising bread.
On day 1 you build the levain by feeding it three times. It does not matter at exactly what time, but rather it should be before the levain reaches its highest dome, and before it begins to drop. The last feed should be done later at night before bed. This is also a great time to prepare the dough ingredients for the morning. Making it so easy to mix the dough the next morning, and bake your bread by early afternoon. 

Do I need to build the levain by feeding it  three times the day before I mix the dough?

This recipe works so much better with 3 feeds, but feel free to experiment with your own timeline and feeding schedule. The beauty of this recipe is that the flours used are activated quickly and they do not overproof at all before being fed again. This creates a bread that rises quickly and reaches to a great height in the right size pan or banneton.

Can I bake this sourdough seed bread in a loaf pan or as an artisan boule or batard?

For this sourdough recipe you need a deep loaf pan 8 x 5 x 4 inches. For the artisan loaves use a banneton that is 7 inches round for a boule (round) shaped bread. Or use a round bowl lined with a tea towel. For the batard (oval) artisan bread, use a banneton that is 11 inches long by 6 inches wide and 3 inches deep. 

Do I need to bake the artisan loaves in a Dutch oven?

You do not need a Dutch oven to bake artisan loaves, but you will find that the oven spring (or rise) from the bread is so much better. A Dutch oven is well worth the purchase if you are going to regularly bake gluten free sourdough bread.

A timeline estimate for baking this gluten free sourdough seed bread!

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

The day before building the levain, take your gluten free starter out of the fridge and feed only 10 g of starter with 20 g flour and 20 g or slightly more of water. 

25 g will be saved for future use to keep your starter going. The other 25 g will be for the morning feed.

Build the Levain

@0730  –  25 g starter /15 g brown rice / 15 g buckwheat / 30 g non-chlorinated water Total weight = 85 g

@1830 – feed 85 g levain / 25 g brown rice flour / 25 g buckwheat / 55 g warm water Total weight = 190g

@2130 – feed all of the levain from the previous feeding with 70 g brown rice flour / 30 g buckwheat / 120 g water

Total weight for all 3 feeds = 410 g

Sourdough Seed Bread – Quick Rise

According to my taste testers, a.k.a. family. This is the best bread yet! Make sure you feed the starter with three feeds, before mixing and baking the dough the following day!
Prep Time 2 d
Cook Time 50 mins
Cuisine gluten free

Equipment

  • 7 inch round banneton or bowl with a tea towel
  • Dutch oven

Ingredients
  

Bulk Dough Mix (or use 310 g Anita's AP Gluten Free Flour)

  • 95 g sorghum flour
  • 60 g oat flour
  • 40 g millet flour
  • 30 g buckwheat flour
  • 65 g tapioca starch
  • 20 g brown rice flour
  • 330 g water
  • 14 g whole psyllium husk
  • 12 g ground flax seed
  • 1 tbsp brown sugar
  • 15 g olive oil
  • 15 g golden syrup or maple syrup
  • 1.5 tsp salt
  • 1 tsp caraway seeds optional

In a blender, grind

  • 30 g pumpkin seeds
  • 15 g sunflower seeds
  • 1-2 figs optional

Instructions
 

  • Feed your starter three times on day 1 with the last feeding being done late in the evening. (See feeding Insructuon above recipe)
  • For the last evening feed, mix all of the ingredients together in a large bowl. Cover the bowl and leave it on the kitchen counter overnight, at room temperature.
  • In another bowl, weigh out all the flours and water to be used in the morning to make the dough. That way it is quick and easy to throw everything together when you wake up in the morning.
  • To a medium bowl add the water, immediately stir in the psyllium husk and the flax seed. Then add the brown sugar, syrup and oil.
  • If you leave the psyllium to soak in the water too long it will become very thick. Ideally let it soak about 8 – 10 mins max.
  • Add the 410 grams of levain from the previous night to the psyllium husk mix and combine all the ingredients well.
  • Stir in the flours and with slightly wet hands, or a stand mixer with a dough hook. Mix everything well until there is no loose flour.
  • Rest the dough for 15-20 minutes and then knead the dough with a good dusting of tapioca flour or white rice flour. You may need to add more flour if your flour blend doesn’t absorb as much water. You should be able to work in the flour so that the dough forms a ball without it collapsing.
  • Shape the dough and put into a banneton or place the dough into a parchment lined loaf pan.
  • Leave the dough to rise for 2-3 hours in a warm place and then place it into the fridge for 30 to 40 minutes before scoring and baking.
  • Line a loaf pan with parchment paper or cast iron frying pan and bake the dough at 450°F (230°C) for 35 minutes, then at 400°F (200°C) 30 – 35 minutes.
  • Or bake in a pre heated, covered Dutch oven, at 500°F for 20 minutes, then remove lid and bake for a further 25 minutes at 450°F.
  • When the bread is cooked. Your loaf will sound hollow when tapped on the bottom. It will be firm to the touch.

Notes

Note : a few recent edits, of a little less water because people were finding this dough hard to work with. Also the step of going into the fridge for an hour before baking really helps.
Keyword sourdough bread recipe

  1. Eryn says:

    Thanks for this recipe! It was my first ever GF sourdough, and the first bread of any kind I’ve attempted since being diagnosed with celiac disease over 2 years ago. I started my starter one week ago, and baked today.

    I followed the recipe exactly, other than I had no pumpkin or sunflower seeds to add. That’s rise was good, and the flavour great (even better toasted)!

    One question I have is how to determine doneness. I read somewhere that GF bread should be baked to an internal temp of 210F, however my bread still seems very moist/sticky and hard to cut. Any tips would be appreciated!

    Thanks again for the recipe!

  2. Shauna says:

    I’m new to sourdough bread making and my all-purpose gf flour does have a gum in it. Wondered if you please had any suggested changes to accommodate this so I don’t have to buy a bunch of new flours. Grateful for any assistance with this new adventure!

  3. chayg says:

    Hi there! Do you put the entire 410grams or starter in the recipe? Just trying to figure out how many grams of stated? Thank you.

  4. traci stewart says:

    Have you tried this without the oat flour? I tend to react to oat like I do the wheat. I wonder if a heavier grain flour might work, like amaranth?

  5. Stephanie says:

    When do you add the sunflower seeds and pumpkin seeds? Or do they just go on top of the bread? Thank you so much for all of your great gf bread recipes!

  6. Elle says:

    Is it possible to make this in a boule shape in the Dutch oven as opposed to a loaf?

  7. jendjeffrey says:

    When you add the starter to the other ingredients in the morning, are you looking for it to be at its peak activity? I’ve tried the recipe a couple times, and I’ve had pretty good results, but it hasn’t risen too much and was a bit gummy the second time. (Note that I use the flour combo you use, rather than an all purpose one, and a Dutch oven for baking the boule)
    Thanks for your help, and the great recipes!

  8. jendjeffrey says:

    I’d like to try baking a mini half loaf and I was wondering if you had any suggestions about adjusting the baking time.
    Thanks for your help, and I love this recipe!!

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