Sprouted? Sourdough? Gluten free? Yeast free? And vegan?
Yup, naturally leavened and lovely. This was my second sourdough bread experiment, and I'm really pleased with the result, it turned out moister, with a better "sour" flavor, and raised much better - I think that is because my starter is older and more developed than when I tried my first sourdough loaf!
- Rinse the quinoa well, rubbing grains together to remove the saponin coating, which can irritate digestion. Place in large bowl, cover with fresh water, and soak quinoa for 6-8 hours. You will see little tails form!
- Rinse sprouted quinoa well.
- Place quinoa in food processor or blender with about 1 c filtered water, and blend until most of the grains have been mashed up.
- Transfer quinoa mixture to large bowl, and add 1/2 c of your sourdough starter. Stir until well mixed, cover with dish towel, and let sit in a warm place for 6-8 hours. Your mixture should start to bubble and get foamy, with a sourdough smell. Hurray!
- Gradually mix flours and salt into quinoa-starter mixture until a stiff dough forms. Add more flour if necessary, but don't add too much - we don't want our bread to be tough.
- Remove from bowl, and knead on a floured surface until it feels as close to bread dough gluten free flour can!
- Place in clean bowl, cover with towel, and let rise 2-3 hours.
- Knead dough again. Feed your starter with 1/4 - 1/2 c each flour and water.
- Place in oiled and floured or quinoa flake dusted bread pan or round baking dish, depending on the desired shape of your loaf. Cut shallow slits in the top of loaf to prevent cracking.
- Cover and let rise 6-8 hours in warm place. I like to put mine in a cool oven with a pan of water in the bottom (I have a gas oven and it is just a little warm in there from the pilot light). If you have a good starter, your loaf should grow in size!
- Place pan in a cool oven with a large pan of water on the bottom of the oven. If desired, brush bread with olive oil before baking.
- Heat oven to 425* and bake bread for 15 minutes at that temperature
- Reduce heat to 350* and bake until golden brown, about 45 minutes. Do not open oven while baking until the very end when you are checking for doneness. Loaf shoudl be golden brown, and give a hollow sound when you tap on the bottom.
- Remove from pan/dish to cool on a wire rack.
- Slice after cooled and serve!