Sourdough Fruit Bread - Gluten Free
Quantity: 1 Loaf
Ingredients
THE OVERNIGHT FERMENT
- 240 g sourdough starter
- 160 g water
- 105 g brown rice flour buckwheat flour or a blend of both
FRUIT & SEED MIX
- 1½ cups sultanas
- ½ cup pepitas/pumpkin seeds
- ½ cup buckwheat groats
- 300 ml water apple juice, or apple cider
PSYLLIUM HUSK GEL
- 20 g psyllium husk
- 125 g water
- 60 g honey
DRY INGREDIENTS
- 70 g walnuts roughly chopped
- 100 g sorghum flour
- 100 g buckwheat flour
- 50 g tapioca starch
- 1 tsp cinnamon
- 1 tsp sea salt
- Brown rice flour for dusting.
Instructions
THE NIGHT BEFORE
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Combine the sourdough starter, water and brown rice flour together in a bowl and mix well to achieve a smooth batter. Cover with plastic wrap and set aside on the bench for 8 hours or overnight.
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Place the sultanas, seeds and liquid of choice, into a basin, cover with plastic wrap and leave on the bench for 8 hours or overnight.
TO MAKE THE LOAF
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The following morning line your loaf tin with baking paper, or grease the loaf tin with canola oil.
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Whisk together the psyllium husk, water and honey in a large bowl and set it aside for 5 to 10 minutes until it becomes gelatinous.
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Tip in the sultanas, seeds and residual liquid and stir to combine, then pour in the overnight ferment, stirring well.
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Add the dry ingredients, and using a metal or wooden spoon, mix until the dough comes together, then use your hands to work the dough until it is smooth - it will be a little sticky.
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Transfer the dough to a lightly floured work surface and knead lightly, shaping it to fit into your loaf tin.
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Carefully place the dough into your lined loaf tin, cover loosely with plastic wrap, and set aside at room temperature (approx 23˚C) for 4 hours or overnight, if you wish.
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Preheat the oven to 240˚C.
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Remove the plastic wrap, lightly dust the top of the loaf with brown rice flour or buckwheat flour, and then, using a razor blade or tip of a sharp knife, score the dough lengthways. Place the loaf on the middle rack in the oven and bake for 40 minutes, then reduce the heat to 200˚C and continue to bake for an additional 30 minutes.
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Remove the loaf from the oven and place it directly onto a cooling rack and allow to cool completely before cutting.
Notes
- You will need a loaf tin (approx 21cm x 11cm).
- Do not be tempted to cut the bread before it is completely cool, in fact it is better cut the following day.
- Wrap the bread in baking paper and store at room temperature. It will keep for 4 days or so. You can also freeze the bread if you need to.
- I have successfully used chickpea (besan) flour in place of sorghum flour, and either a blend of buckwheat and brown rice flour or just buckwheat flour in place of brown rice flour.
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With many thanks and kindness,
Julie.
