Fruity Sourdough


To make this bread you will need a sourdough starter. You can read a little about converting wheat/rye based sourdough starters here

I used a flower shaped cutter to press holes into the outside of the dough. After it had proved I then painted the flowers with a little purple maize flour. To make the outside of the loaf glossy I brushed it with a sugar syrup (50% water, 50% sugar) - too late I remembered that this loaf was to be no added sugar. 

Sourdough Starter

50 g of previous days leaven

50 g Bakers' Magic Gluten free flour

100 g Lukewarm water

50 - 70 g Roasted sweet potato

The remaining 150 g of the previous days leaven I either use to make bread (below) or put it on the humus heap.

I'm not gentle when it comes to mixing the starter - I find the easiest way to mix is with a stab blender. It's quick & gets the lumps out.

Roasted sweet potato - I usually bake it whole for 1 - 1.5 hours (depending on the size). I blend it with a food processor & freeze it in ice cube trays. Two of my roasted sweet potato ice cubes weigh ~70 g. I've fed my culture on one ice cube of sweet potato however the culture is not as active. The water content of the roasted sweet potato will vary & may affect the final shape of your loaf.

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.  


375 g Bakers' Magic Gluten free flour

30 g Pumpkin Seed Flour

1.5 - 2 tsp Salt

150 g Sourdough starter (leaven)

50 g Roasted sweet potato

100 g Dried dates (roughly chopped)

80 g Sultanas

1 tsp Cinnamon

1/2 tsp Allspice

12 g Psyllium husk powder

50 g Oil (I use Rice bran)

350 g Warm water

Water - the amount of water added will affect the shape of the loaf as will the method of mixing.



I recommend either making 2 small cob loaves or baking it in a tin.


Place ingredients in the TM bowl apart from the dates & sultanas.

Mix @ 37o C for 2.5 mins at speed 4.

Ensure all ingredients are incorporated. If not, scrape down the sides and briefly mix again.

Mix in the chopped dates & sultanas on reverse speed 1 for 1 min. 

Stand Mixer

Mush the roast sweet potato with a fork if it hasn't already been processed.

Place ingredients in the mixing bowl apart from the dates & sultanas.

Combine ingredients using the flat beater until a uniform consistency is achieved. You may need to stop the mixer and scrap down the sides. 

Add in the dates & sultanas & mix until they are uniformly dispersed. 

Both Methods

Either split the dough in half to make two cob loaves or transfer all the dough to a loaf tin. If making two cob loaves oil your hands a little to make it easier to manipulate the dough. Roll the dough into balls & transfer to a lined baking tray. 

Let the dough proof for 3-5 hours in a warm moist environment. The actual time will depend on many factors particularly how active your sourdough starter (leaven) is.

Before putting it in the oven ensure that the dough has risen ~1.5X. 

Turn your oven on to 200o C. 

Bake at 200o C for 45 mins - 1 hr. The time will vary depending on the shape of the loaves/loaf & individual oven. If your oven has a hot spot turn the bread halfway through baking. Baking the bread for longer will result in a wonderfully crusty bread.  

Take out of the oven & cool the bread on a cooling rack. Ensure the bread is sufficiently cooled before cutting into it.

When the bread is more than a day old I refresh the bread by sprinkling it  with a little water & putting it back in the oven for ~20 mins at 180o C.

Simply enjoy!