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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 days
Cook Time 50 minutes
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