Ingredients
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Dry ingredients:
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260 g Whole-grain gluten-free flour blend
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20 g Psyllium husk powder
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70 g Pumpkin seeds
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35 g Chia seeds
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35 g Flax seeds
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35 g Sesame+ 1 tsp
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10 g Salt
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Wet ingredients:
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460 g GF sourdough starter
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450 g Water
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1 tbsp Extra Virgin olive oil
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40 g Date syrup
Directions
This bread is reminiscent of Scandinavian rye bread and is perfect for open-faced sandwiches. Its flavor and color are milder compared to dark, strongly pronounced sweet-and-sour rye bread. However, we add a variety of seeds and bake it with natural sourdough, which gives the bread a complex flavor and makes it rich in nutrients and fiber.
Very tasty and healthy!
The recipe uses 450 g of active gluten-free sourdough starter. This means you’ll need to grow it to the required amount and bring it to an active stage before mixing the dough. For example, if you store your starter in the refrigerator and feed it with 80 g flour + 100 g water (so you always have 220 g of starter), you will need to take it out in advance (at least 6 hours before) and feed it with 160 g flour + 200 g water. This way, you’ll have enough both for this recipe and for future storage. Once the starter rises and begins to fall, it is active and ready for mixing the dough and for further feeding/storage.
If you want a darker color and a more distinctive flavor, you can use black or dark molasses instead of date syrup.
Enjoy!
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Steps
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1
Done
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Mix dry and wet ingredients separately. Then combine them and mix thoroughly until smooth. Right after mixing, the dough will be quite жидким. Let it rest for 15 minutes so the psyllium can absorb the moisture. You will get a soft, dense dough. |
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2
Done
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Line a baking tin with parchment paper, grease it with olive oil, and sprinkle with sesame seeds. Transfer the dough into the tin, smooth the surface, sprinkle with sesame seeds, and cover with a kitchen towel. Let the dough rise at room temperature. This will take 2 to 4 hours depending on the room temperature. |
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3
Done
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Once the dough has visibly risen, preheat the oven to 230 °C. Bake the bread in the tin for 45 minutes. Then reduce the temperature to 200 °C, remove the bread from the tin and parchment, and continue baking directly on the rack for another 20 minutes. If needed, cover with parchment paper to prevent the crust from becoming too dark. |
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4
Done
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Remove the bread from the oven and let it cool completely on a rack before slicing. |
