*This recipe is doubled to make a large loaf but of you want to make a smaller loaf you can half it!
1/2 cup sourdough starter
3 cups of warm water warm water, divided
40 g (1/2 cup) psyllium husk
260 g buckwheat flour
200 g potato starch (NOTE: this is different from potato flour)
180 g brown rice flour
4 tsp table or sea salt
Optional 100g seeds (flax, chia, pumpkin sunflower)
You can also make an olive sourdough by adding olives to the bread during the kneading process.
In a large bowl, mix together the buckwheat flour, potato starch, brown rice flour and salt, until evenly combined.
In a bowl, mix together the psyllium husk and 1 and a half cups of warm water. After about 15 – 30 seconds, a gel will form.
Add psyllium gel and the rest of the water (1 and a half cups), and 1/2 cup sourdough starter to the dry ingredients. Knead the dough until smooth and it starts coming away from the bowl, about 5 – 10 minutes. You can knead by hand or using a stand mixer with a dough hook.
Transfer the bread to a lightly floured surface (I use tapioca flour), forming it into a smooth ball or desired shape for proofing. Make sure your dough is well coated in flour. Place the dough into a bowl or proofing basket, cover with a damp tea towel and allow to rise in a warm place for at least 5 hours or until it has risen. (I make the dough in the morning and bake in the late afternoon/ evening when I need the oven warm).
Preheat the oven to 245 ºC.
Turn it out of the bread basket onto a piece of baking paper and score the top with a pattern of choice, using a sharp knife. Take the hot baking tray out of the oven and then transfer the bread along with the baking paper into it.
In the tray below pour 2 cups of water into the hot tray to create steam in the oven, be careful to move your face away as you do this.
Bake for 20 minutes at 245ºC.
After 20 minutes turn the oven down to 225ºC and bake for 50 minutes. (leave oven door closed the whole time)
The final loaf should be a deep, dark brown colour. If the loaf starts browning too quickly, cover with a piece of aluminium foil, shiny side up, and continue baking until done.
Transfer the loaf onto a wire cooling rack to cool completely. If you slice the bread while it's still hot or even warm it'll be gluey so it's important to let the bread cool fully.
*To the rest of your sourdough starter add 1/2 cup water and 1/2 cup brown rice flour and leave to ferment for 4 hours. Then transfer into the fridge and store for a week before it needs feeding.
- If you don't have a sourdough starter you can find a similar recipe here.
- I ordered my starter from iHerb here it takes about a week of feeding before you can make bread but it's worth sharing with a few friends or family members because each day you throw out half the starter but that can be used by someone else. I also tried to use the throw out starter in various other recipes to avoid waste.