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