Sprouted Oat Sourdough Bread
All Sprouts
Bread
Sprouted Oat Sourdough it our gluten-free recipe for those with sensitivity. It has a lighter texture than our other wholegrain sourdough recipes. This recipe is also quicker and can be made in one day. We hope you enjoy these sprouted oat recipes...
Ingredients
350 grams water
17 grams whole psyllium husks
115 grams gluten free sourdough starter
25 grams olive oil
17 grams honey
350 grams sprouted oat flour blend ( you need to create this. Follow the directions below.)
Flour blend: 285 g potato starch, 250 g sprouted oat flour, 75 g tapioca starch, 75 g whey protein isolate and 15 g Xanthan gum. Mix this together, and this will be your flour blend.
7 grams salt
9 grams baking powder
Directions
In a mixing bowl mix together warm water and husks. Stir until combines. You should get a thick gel that forms.
Add in the rest of the ingredients . Using your dough hook knead on medium speed for 5 minutes.
Turn dough onto a floured surface and knead until smooth.
Shape the dough flatten into a square shape and roll up tightly. pinch the end seams.
Place dough in a lightly floured bowl and let rise until doubled ain a warm area. This can take a few hours.
Preheat your oven with the Dutch oven inside to 450 F. Place your dough on a parchment paper and place inside Dutch oven. Place lid on top and let bake for 6 mins. Remove the lid , slash the dough down the middle with a sharp knife or lame. Replace the lid and let it bake for 30 mins. Take the lid off and let if finish baking for 15-20 mins. You want the top nice and brown. Remove from the oven and let it cool.
Sprouted Oat Sourdough Bread
Sprouted Oat Sourdough it our gluten-free recipe for those with sensitivity. It has a lighter texture than our other wholegrain sourdough recipes. This recipe is also quicker and can be made in one day. We hope you enjoy these sprouted oat recipes. Please keep in mind that the climate and altitude can make the results vary.
