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Sourdough Fruit Bread - Gluten Free
Quantity: 1 Loaf
Author: sbaskitchen
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
  1. 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.
  2. 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
  1. The following morning line your loaf tin with baking paper, or grease the loaf tin with canola oil.

  2. 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.

  3. Tip in the sultanas, seeds and residual liquid and stir to combine, then pour in the overnight ferment, stirring well.
  4. 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.
  5. Transfer the dough to a lightly floured work surface and knead lightly, shaping it to fit into your loaf tin.
  6. 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.
  7. Preheat the oven to 240˚C.
  8. 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.
  9. 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.