Grain Free - Seeded Sourdough

This bread can be made by hand or with a stand mixer. 

Ingredients

Sourdough starter (with commercial yeast)#

340 g Bakers' Magic Grain free flour

850 g Water

10 g Yeast

The amount of sourdough starter is sufficient for 2 loaves of bread. A wild sourdough culture can be used but you may have to feed it with some of the grain free blend before making the Seeded Sourdough loaf. Unlike Bakers' Magic Gluten free flour no additional sugar is required to feed the culture as coconut flour, an ingredient in the Grain free flour, naturally contains sugar. 

  

285 g Bakers' Magic Grain free flour

600 g Sourdough starter

25 g Golden flaxseeds

20 g Chia

20 g Sunflower seeds

15 g Pepitas

2 Eggs

2 tsp Bicarb of soda

1 tsp Salt

50 g Oil 

 130 g Warm water

  

Method

Sourdough Starter

In a large bowl mix together the Grain Free flour, water & yeast. Ensure the container/bowl is large enough to contain the fermenting dough with plenty of room for expansion. Loosely cover the bowl with a damp teatowel or plastic clingwrap & leave to ferment in a warm spot. Stir the Sour Dough Starter once a day. 

If you are going to keep the sourdough culture going it will require feeding with the Grain Free flour everyday. To keep the sourdough culture going use 120 g of the starter. Each day take 40 g of the culture & feed it with 24 g Grain Free flour & 56 g of water.   

Seeded Sourdough

The flavour of the sourdough will be dependent on how long the starter culture fermented, the temperature it fermented and whether the culture was fed or not. If you like a sour flavour don't feed the starter & let it ferment for 2 days. 

Grease a medium sized loaf tin, mine is 19.5 cm x 9.5 cm. 

In a bowl mix together Bakers' Magic Grain free flour, flaxseeds, chia, sunflower seeds, pepitas, bicarb & salt. 

In another bowl whisk together the starter (600 g ), warm water, oil & eggs. 

Pour the wet ingredients over the dry ingredients & stir to combine.

Transfer dough to the loaf tin & proof in a warm place for ~5 hours. The time will be dependent on how active the starter is. 

Turn oven on to 200 C when the dough has risen. 

Bake for ~50 mins. Allow to cool before cutting into the loaf.