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Whole Grain Sourdough Bread




Source of Recipe


Weston Price Foundation


List of Ingredients




1 cup flour* (1/3 each quinoa, amaranth & buckwheat)
2 tablespoons lemon juice
1 cup less 2 tablespoons warm water
2 eggs
5 tablespoons extra virgin olive oil
1 cup arrowroot powder
1/2 cup sesame seeds, freshly ground in coffee grinde (comes to just under a cup of meal)
1/4 cup flaxseeds, freshly ground in coffee grinder (comes to just under ½ a cup of meal)
2 teaspoons pectin, xantham gum or guar gum
1 teaspoon baking soda
2 teaspoons cream of tartar
pinch of fine celtic sea salt


Recipe



The night before you want to make the bread, mix together the flour, warm water and lemon juice. Cover and leave in a warm place.

The next day, preheat oven to 350 degrees.

Beat the eggs with the oil until well blended. Mix in the soaked flour. Mix remaining dry ingredients together well in a large bowl, and then add the batter, whisking as you go. The texture should be a fairly heavy batter.

Let stand for a few minutes while you prepare the loaf pan. The flaxseeds will soak up some of the moisture and thicken the batter further. By this time, it should be thick and similar to a bread dough. The thicker it is, the better it will cook. If you need to, add a little more sesame meal.

Spoon into a oiled and lined loaf pan. Smooth the top, then make a small dip in the centre to allow for rising.

Bake for 50 to 60 minutes. Cool before slicing.