Ingredients
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For the fermentation:
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90 g of Chestnut flour
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220 g of Buckwheat flour
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40 g of Brown rice flour
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30 g of Quinoa
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100 g of Coconut yogurt
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300 ml of Water
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Dough:
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4 g of Dry yeast
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50 g of Almond flour
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40 g of Tapioca starch
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50 g of Flaxseed Flour
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1 Egg(s)
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1/2 tbsp. of Brown sugar
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6 g of Salt
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100 ml of Water
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Garnish:
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for the baking pan Vegetable oil
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2 tbsp. of Sesame
Directions
This is a very interesting recipe for a sourdough chestnut loaf. Instead of natural yeast, I’m going to use live home-made coconut yogurt for fermentation. If you eat dairy, you can use 10% fat yogurt with live culture bacteria.
A sourdough starter makes flour earlier to digest, and fat and protein from yogurt make bread softer. This loaf though will have a dense yet melt-in-your-mouth structure.
We will also add some quinoa to make it even more distinctive in terms of structure and taste.
Enjoy!
Today's visits: 1.
Steps
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1
Done
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Mix sough dough starter ingredients in a glass or ceramic bowl until smooth. Cover with plastic wrap and let stand at room temperature for 6-10 hours. |
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2
Done
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Add the rest of the ingredients and mix into a soft dough. If you use ground nuts and flaxseed instead of almond and flaxseed flour, you will need less water. Add it gradually until you achieve the right consistency. |
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3
Done
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Grease a loaf pan with butter and sprinkle slides and bottom of the pan with sesame. |
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4
Done
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Transfer dough into the pan, smooth the surface out with wet hands. Sprinkle sesame on top. Cover with plastic wrap and let stand at room temperature for about 2 hours. The dough should increase in volume by 30%. |
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5
Done
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Preheat the oven to 220 degrees. |
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6
Done
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Remove the plastic wrap and put it in the oven. Bake for 20 min at 220 degrees, then reduce to 200 degrees and keep baking for 30 min. The crust will get brown by that time. |
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7
Done
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Remove the loaf from the oven and let cool down for at least 10 min. Then release and transfer to a wire rack to let cool completely. Slice once completely cooled. |
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8
Done
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Keep for no more than 1 day, then slice and freeze. |
