ingredients
the night before
100g starter, unfed from the fridge
44g buckwheat flour
56g water
the day of
220g sorghum flour
220g buckwheat flour
130g tapioca starch
130g potato starch
1 Tbsp. brown sugar
1 Tbsp. psyllium
1 Tbsp. ground flax
490g warm water
14g salt
to finish
poppy seeds
sesame seeds
process
Combine the starter with buckwheat flour and water and mix well. Cover with a tea towel and set aside at room temperature overnight.
Use a sieve to combine the sorghum, buckwheat, tapioca starch, potato starch and sugar. Add the psyllium and ground flax and mix well to make sure the flours are well combined.
Add the starter and water to the dry mix. The dough needs to be kneaded for 5-10mins but it is relatively wet and sticky so I recommend using a stand mixer with a dough hook to avoid adding more flour*.
Once kneaded cover the dough with a tea towel and leave it in a warm place for 30mins. After 30mins add the salt and incorporate fully into the dough. Cover the dough again and leave in a warm place to rise for 2-4hrs.
Preheat the oven to 200C. Place the dough in a loaf tin lined with parchment paper and score the top on the dough. Cover the dough once more and allow to prove for 30mins. Brush the dough with non-dairy milk or oil, sprinkle the loaf with seeds and bake for one hour.
Turn the oven off, remove the bread from the tin, place a cooling rack on an oven tray and place the bread on the cooling rack. Return the bread to the oven and leave the bread in the cooling oven for 1-2hrs. Let the dough completely cool before slicing.
Notes
If you don’t have a stand mixer you can use a bowl and wooden spoon.
