Sourdough Bread

Name: Sourdough Bread
Cook time: 60 min
Ingredients: 40 g sorghum; 40 g buckwheat; 110 g filtered water; 140 g sourdough starter ((link to recipe in notes)); 20 g psyllium husk; 10 g ground flax seeds; 350 g filtered water; 60 g sorghum flour; 60 g buckwheat flour; 60 g oat flour; 60 g corn starch; 60 g potato starch; 24 g coconut sugar; 1 tsp fine sea salt

As promised... Our secret recipe for the most delicious HOMEMADE Vegan and Gluten Free Sourdough Bread. Made by my mister; thoroughly enjoyed by me

As promised… our recipe for the most delicious HOMEMADE vegan and gluten free sourdough, made by my mister, thoroughly enjoyed by me☺️

Making a loaf of sourdough bread requires three steps. The first step is to create a levian which is the fermented flour concoction that acts in place of the activated yeast in a regular “yeasted” loaf. The levian is basically a big sourdough starter and the ingredients are mixed together and left on the counter until it becomes active (6 to 12 hours). Once the levian is active, then the dough can be made and formed into a loaf. The formed loaf is then covered with a tea towel, put into a bag and put aside until it has risen (4 to 6 hours). Finally, the loaf is baked in the oven for 60 minutes and, once cooled, it’s ready to eat!

Because there are some long wait times in this process it helps to think through your schedule when you are planning on making a loaf of bread. I sometimes make the levian at 10 in the evening, then I form the dough the following morning sometime between 6 AM and 8 AM, and finally I bake the bread in the early afternoon. Alternately, I sometimes make the levian at 6 AM, the dough at dinner time, and I bake just before bed (yikes … long day).

Be sure to visit the Sourdough Starter Recipe prior if you don’t already have starter!

Sourdough Bread

Teri-Ann Carty

As promised... Our secret recipe for the most delicious HOMEMADE Vegan and Gluten Free Sourdough Bread. Made by my mister; thoroughly enjoyed by me

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Cook Time 1

Course Bread

Servings 1 loaf

Equipment

oven

Ingredients

LEVIAN INGREDIENTS

40 g sorghum
40 g buckwheat
110 g filtered water
140 g sourdough starter (link to recipe in notes)

SOURDOUGH INGREDIENTS

20 g psyllium husk
10 g ground flax seeds
350 g filtered water
60 g sorghum flour
60 g buckwheat flour
60 g oat flour
60 g corn starch
60 g potato starch
24 g coconut sugar
1 tsp fine sea salt

Instructions

LEVIAN INSTRUCTIONS

Mix all the ingredients in a container and cover with cheesecloth or plastic wrap.
Put it on the counter and let it become active. This will take 6 to 12 hours depending on the temperature on your counter. Mine has become active in as little as 4 hours when I was in the kitchen baking and cooking while it was on the counter.

SOURDOUGH INSTRUCTIONS

Weigh out the flours, starch, sugar and salt in a medium size bowl, whisk together and set aside.
Weigh out the psyllium husk and the ground flax seeds in a large mixing bowl. Add the water to the large bowl and stir until the mixture is uniform (it thickens very quickly).
Stir in the levian until the mixture is uniform.
Then add the flour blend to the wet mixture in the large bowl. Don’t add it all at once … start with about 1/4 of the flour and stir it in with a wooden spoon, add another quarter and stir again, then another quarter and stir. The last quarter is a little more difficult to stir together. Use the spoon to start, then you can use a hand blender with dough hooks or simply use your hands. I prefer to use my hands … just because it feels good 🙂 The idea is to incorporate all the flour and to have a uniform dough.
Once the dough is uniform then form it into a loaf. I have tried making a regular loaf in a 5” by 9” pan, a free form batard, a free form round boule, and a boule in a 7” diameter dutch oven. I liked the dutch oven boule the best but the loaf pan version was pretty good too. If you’re using a container of some sort then line the bottom and sides with parchment paper before putting your dough in.
Cover your loaf loosely with a tea towel or something similar and then place the covered loaf into a plastic bag. Loosely tie the end of the bag off and set it on the counter to rise. The bag should be loose and allow some room for gases to be built up around the loaf. I use a thin compostable garbage bag. I don’t really have a test to tell if a loaf has risen completely but I have waited only 4 hours and I have waited 6 hours and it hasn’t made much of a difference. The dough should probably double in size during this phase.
Once the loaf has risen, it is time to bake.
Preheat your oven to 400 deg F.
Fill a pie dish about half full with water and place it on the lower shelf of the oven once it is at temperature.
Remove the loaf from the plastic bag and the tea towel. At this point you can try making some fine cuts on the top of the loaf. Use a very sharp knife with the finest/thinnest blade that you own. Cut any pattern you want but don’t go too deep. The deeper you go the more the cut will spread during baking.
Spritz the loaf with water and then tent it with aluminium foil and place in the oven on the middle rack for 30 minutes.
Remove the foil and bake for another 30 minutes. Remove from the oven, wait five minutes and then turn the loaf out onto a cooling rack. Let it cool for at least an hour.

Notes

Once you take 140 grams of starter to make the levian, you will have only a small amount of your starter left over. This is to be used for starter maintenance and so you should use it when you feed your next starter. I usually feed my starter at the same time as I make the levian.

Sourdough Starter Recipe

Keyword banana bread, dairy free, gluten free, plant based, sourdough, sourdough starter, sugar free, vegan

Sourdough Bread

As promised... Our secret recipe for the most delicious HOMEMADE Vegan and Gluten Free Sourdough Bread. Made by my mister; thoroughly enjoyed by me

Sourdough Bread

Equipment

Ingredients

LEVIAN INGREDIENTS

SOURDOUGH INGREDIENTS

Instructions

LEVIAN INSTRUCTIONS

SOURDOUGH INSTRUCTIONS

Notes

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