Buckwheat and Thyme Sourdough Bread
This Buckwheat and Thyme bread is completely gluten-free and naturally leavened with a gluten-free sourdough starter. Hints of fresh thyme and reminiscent of whole wheat bread; this recipe is one to try whether you are needing to be gluten-free or not!
Servings: 1 loaf
Equipment
- 1 7 inch banneton basket
- 1 Stand Mixer optional
- 1 Dutch Oven
Ingredients
- 260 g warm water
- 30 g coconut sugar
- 23 g psyllium husks
- 100 g buckwheat flour
- 70 g tapioca flour
- 30 g almond flour
- 30 g quinoa flour
- 206 g active gluten-free sourdough starter
- 30 g avocado oil
- 7 g salt
- 2 g chopped fresh thyme
Instructions
- Weigh the warm water in a glass measuring cup and add the coconut sugar and psyllium husks. Stir well to combine. Set aside while you weigh the dry ingredients.260 g warm water, 23 g psyllium husks, 30 g coconut sugar
- To a medium bowl, add buckwheat flour, tapioca flour, almond flour, and quinoa flour. Whisk to combine.100 g buckwheat flour, 70 g tapioca flour, 30 g almond flour, 30 g quinoa flour
- To a large mixing bowl, or bowl of a stand mixer, add the active gluten-free sourdough starter and avocado oil. Then add the psyllium/honey mixture. Whisk well to combine.206 g active gluten-free sourdough starter, 30 g avocado oil
- Add the dry ingredients to the wet ingredients. Use a dough whisk to form a shaggy dough.
- Use a stand mixer fitted with the paddle attachment or your hands, to mix the dough until no dry flour remains.
- Cover the bowl and let sit or "autolyse" for 20 minutes.
- Uncover the bowl and add the salt and fresh thyme. Mix again until the salt and thyme are fully incorporated.7 g salt, 2 g chopped fresh thyme
- Turn the dough out onto a counter that has been lightly floured with white rice flour. Gently knead until you get a smooth ball.
- Place the dough into a floured 7 inch banneton and cover with a shower cap or place into a large zip-lock bag.
- Let the dough sit at room temperature for 1 hour and then place it in the refrigerator for 18-48 hours.
- When you are ready to bake, take the dough out of the refrigerator and let it warm up at room temperature a bit while you pre-heat the oven. Pre-heat your oven to 500 degrees F with a Dutch oven inside. Set a timer for 1 hour.
- Turn the dough out onto a piece of parchment paper and score as desired.
- Carefully place the dough (still on parchment paper) into the Dutch oven and cover. Reduce the oven to 450 degrees F and bake covered for 25 minutes.
- Uncover and reduce the oven to 400 degrees F and bake for 35 minutes.
- Reduce the oven temperature once more to 350 degrees F and bake for an additional 20 minutes.
- Let cool on a wire rack for at least 4 hours, overnight is best.
Video
Notes
- If you notice the bottom of your bread gets too dark, take it out of the Dutch oven when you reduce the temperature to 350 degrees, and place it on a pizza stone or on the oven rack.