Beyond Delicious Vegan Sourdough Bread

By • June 26, 2014 0 Comments

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Author Notes: This bread tastes so light, so smooth. It´s moist and dense. Absolutely addicting and so freaking awesomely healthy!Ausra de Araujo

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Makes 1

Levain

  • 1/2 cup Mother Wild Starter (google it pls, it takes 48h to create)
  • 1 cup Teff flour
  • 1 cup Filtered Water (room temperature)

Dough

  • 1 cup Teff Flour (this time I have used Soy flour)
  • 1/2 cup Garbanzo bean flour
  • 1/2 cup Flax meal
  • 1/4 cup Rice flour
  • 1/4 cup Tapioca flour (I used potato starch)
  • 1 tablespoon Canola oil (I used Olive oil)
  • 1 tablespoon Maple syrup (I used 2:)
  • 1 teaspoon Xanthan gum
  • 1 teaspoon Sea salt
  • 1/2 cup Filtered water (room temperature)
  • 1 tablespoon poppy seeds (optional)
  • 1 tablespoon Olive oil to brush the top
  1. Combine the Levain ingredients, stir well and leave to 4 hours to rest in a room temperature.
  2. For the dough stir all the ingredients into the levain. Mix well until a soft dough has formed.
  3. Brush with Olive oil and sprinkle with poppies.
  4. Bake at 200º for 10 min, reduce to 180º for more 30min.
  5. Voilá! It´s awesome the next day toasted too.... mmmm :)

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