Seeded Sourdough Bread
Begrudgingly Gluten Free, of course…
This is recipe is taken from this recipe, which is the same blog where I found the gluten free sourdough starter along with the Seed Soaker from this recipe. Then I combined the two.
Admittedly, this recipe, which is also vegan as well as gluten free, makes me want to re-examine my own gluten free flour blend to see if I can at least make the flour blend vegan even if I have no interest in regularly making vegan baked goods. That said, this bread recipe has 5 different flours in it. My flour blend has 4, which isn’t much easier to pull together.
So let’s get into a few ingredient notes:
Flours: This recipe calls for Brown Rice Flour, Light Buckwheat Flour, Oat Flour, Potato Starch, and Tapioca Starch. I was able to get all of these at Anthony’s Goods (not an affiliate link). For the Tapioca Starch, I used the Tapioca Flour at Anthony’s and did not notice much of a difference in the way the final product came out when I used Bob’s Red Mill Tapioca Starch (vice Anthony’s Tapioca Flour).
Psyllium Husks (Whole): I have been able to experiment with both Whole Psyllium Husk and Psyllium Husk Powder. I can say without a doubt that I like the Whole Psyllium Husk more than I like the powder. Psyllium Husk (in either form) is used as a gum to help hold the ingredients together much like Xanthan Gum. I ordered Organic India Psyllium Organic Whole Husk Fiber through Amazon (not an affiliate link). Unfortunately, several brands are not processed in gluten free facilities and, thus, are not certified gluten free. The Organic India brand is labeled as gluten free.
I wouldn’t say you require any special equipment. If you don’t have a mixer, you can absolutely make this recipe by hand. As you can see from the pictures below, I do have a 10-inch oblong banneton basket that I picked up from Amazon, but I have also used a regular sized mixing bowl. It turned out fine both ways. This is very forgiving dough to work with. Most of the time, I don’t even form the round loaf like I would if it were a gluten dough. I scrape into the floured (brown rice flour) bread banneton and let it sit for 5 hours.
The rest of the ingredients are pretty straight forward. I’ve only used real Maple Syrup, so I would suggest honey (making the bread no longer Vegan) over fake syrup.
This recipe does take awhile, but, on the bright side, it is inactive waiting. Activating the sour dough starter takes the longest.
Seeded Sourdough Bread
Ingredients
- 2 T. Whole Flax Seeds
- 2 T. Whole Rolled Oats gluten free
- 2 T. Red or Tricolor Quinoa rinsed under running water
- 2 T. Hulled Sunflower Seeds
- 2 T. Hulled Pumpkin Seeds
- 1/2 c. (100g) Water room temperature
- 332 g. Active Brown Rice Sourdough Starter
- 413 g. Room Temperature Water (Filtered, if possible)
- 25 g. Whole Psyllium Husks
- 25 g. Pure Maple Syrup
- 25 g. Olive Oil
- 100 g. Light Buckwheat Flour
- 100 g. Oat Flour
- 100 g. Potato Starch
- 75 g. Tapioca Starch
- 50 g. Brown Rice Flour
- 10-13 g. Sea Salt
Instructions
- Combine all the ingredients. Add water until just covering the seeds/oats. Add a little extra if you need it.
- Leave at room temperature for 6-8 hours or overnight.
- The Day Before: Pull your jar of GF Sourdough Starter from the fridge. Feed the started with brown rice flour and water to activate it. Leave it out at room temperature overnight. You may also prepare your seed soaker at this time. Make sure you're making enough starter the next day and to save some to return to your fridge for the next batch.
- In the Morning of Baking: Activate the sourdough starter again by combining approximately 200g starter with 70g brown rice flour and 62g water. Set aside until you see lots of little bubbles form along the side of the jar—usually a few hours. Make sure that you are making enough starter that you have some left to feed and stick back in the fridge.
- Combine the room temperature water (about 70-85°F), whole psyllium husk, maple syrup, and olive oil in a large mixing bowl (or stand mixer bowl) and whisk well. Set aside for 5 to 10 minutes.
- Add the dry ingredients and the GF sourdough starter to the large mixing bowl with the psyllium mix. Using a stand mixer with Dough Hook until the dough is well combined. You can also use your hand or a wooden spoon if you desire.
- Add in the Seed Soaker and mix until combined. The final dough texture should feel sticky.
- Dust a 10-inch oval banneton basket (not an affiliate link) with a bit of brown rice flour to prevent sticking. Alternatively, place a clean tea towel into a medium sized bowl and dust the towel with flour. Cover with a clean tea towel.
- Find a warm spot in your home and let it rise for 3 to 5 hours. The dough is ready to bake once it shows some growth (usually half to 1-inch in height). The dough will not double in size but should spring back if gently pressed down with a finger. If the weather is cooler, it will take the full 5 hours.
- One hour (min. 30 minutes) before baking the sourdough, preheat the oven and Dutch oven to 425°F. Position the oven rack on the lower half so the Dutch oven will be centered when baking. I have also used a 12 inch stoneware casserole (Not an affiliate Link) with lid.
- Once the dough looks ready (the dough will spring back if gently pressed down on with a finger) and the oven is hot. Gently flip the dough onto a piece of parchment paper. Brush off excess flour. Score the dough with one line across holding the blade on a slight angle, about 1/4-in deep.
- Remove the Dutch oven from the oven. Be careful—it will be hot! Transfer the dough with the parchment paper to the Dutch oven, add a couple of ice cubes on the side of the parchment paper and close the lid. Bake for 40 minutes covered and approximately 40 minutes uncovered. The bread is ready when it’s darker in colour; the crust is hard and sounds hollow all around when tapped. The internal temperature should be about 210°F, although I haven’t checked a loaf this way yet.
- Remove the bread from the Dutch oven and cool on a rack for at least 4 to 6 hours before slicing. Don’t worry the crust will soften as it cools! Enjoy fresh!
