This easy-to-follow recipe not only caters to gluten-sensitive individuals but also introduces a powerhouse of superfoods for a bread that's as nutritious as it is delicious. Perfect for a quick breakfast, a wholesome snack, or a guilt-free treat, this blender bread will quickly become a staple in your kitchen.
1TbspButter, Coconut Oil or Vegan Butteror line pan with parchment paper
INSTRUCTIONS
EVENING BEFORE
1a) Soak Grains & Legumes
Add all grains & legumes to a bowl, cover with water & swish around with hands. Soak at least 1 hour but preferably overnight.
225 g Active Sourdough Starter, 75 g Buckwheat Groats
1b) Reactivate Sourdough Starter
Feed your sourdough starter to reactivate it and get 225g of active sourdough starter. I feed 25g of starter, 100g of water and 100g of starter (1:5:5 ratio).
NEXT DAY ONCE STARTER HAS PEAKED
2) Blend it all up
Strain your soaked grains and legumes. Place into a high speed blender. Add water, and all enrichments. Blend on low for 1 minute and slowly increase to high for 2-3 minutes. Ensure it doesn't get to hot by feeling your blender. Blend until it reaches a smooth consistency. Do not over-blend.
Ensure blended grains are not to hot, should be warm to the touch (not hot). Then add in the sourdough starter & binders. Blend for an additional 30 seconds until incorporated.
3) Let it rise up!
Grease a small baking pan (mine is 8.5" x 5") or line it with parchment paper to prevent sticking.
Pour dough into the baking pan. It should be filled about 1/2 way up. Hit pan and jiggle it to achieve a flat top.
Place dough into a warm spot (like an oven with light on or on proof setting) and let the dough rise for 1-2 hours (should double in height).
4) Bake your Superfood Bread!
Once dough has close to doubled in height, remove from the oven and pre-heat oven to 375°F (190°C).
Place an overproof dish with hot water inside onto the bottom rack of your oven.
Using a sharp knife or a blade, score a line on the top of the dough to ensure an even rise.
Bake bread on middle rack for 40-45 minutes until golden on top.
5) Rest then Enjoy!
Let bread rest for 3-5 minutes in the bread pan, then promptly remove from the pan and rest on a wire rack until slightly cooled (at least 30 minutes). Enjoy!
Nutrition
Nutrition Facts
Superfood Gluten Free Sourdough- Gluten Free
Serving Size
1 Slice
Amount per Serving
Calories
159
% Daily Value*
Fat
4.6
g
7
%
Saturated Fat
0.5
g
3
%
Sodium
352
mg
15
%
Potassium
102
mg
3
%
Carbohydrates
26.8
g
9
%
Fiber
4.8
g
20
%
Sugar
1.7
g
2
%
Protein
5
g
10
%
Calcium
24
mg
2
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Please comment to let us know how you liked it!!