LSA & Oatmeal Sourdough Bread
This is our favourite bread. I make it at least twice a week. It's simple and the ingredients are available to most mainstream supermarkets.
Makes: 1 extra large loaf (350g mix)
GLUTEN FREE | DAIRY FREE | HIGH FIBRE
Makes: 1 loaf
1 ½ cup LSA
1 ½ cups rolled oats
2 tbs coconut flour
4 tbs chia seeds
2 1/2 tbs psyllium seeds (not powder)
1 tsp salt
1 1/2 tbs baking powder
2 cups warm tepid water 2 level tbs dry yeast + 1/2 tsp honey, maple syrup or coconut sugar
3 heaped tbs grain free sourdough starter
Add the LSA to a large mixing bowl.
Add oats, coconut flour, chia, psyllium, salt and baking powder to a blender and blend until fine to create the texture of wholemeal flour, then turn into the mixing bowl with the LSA.
Place the yeast into a cup then add 1 cup of the tepid water plus the sweetener and stir until smooth. Let it rest for about 10 minutes until it gets frothy. Tip: I place it in the bowl with the dry ingredients as it tends to overflow.
Add the frothy yeast mixture, eggs and extra cup of water the mix and stir vigorously for approx. 2-3minutes until you get a thick elastic dough.
Turn the dough into the bread pan and smooth the top then sit on the counter for about 1hour to allow it to rise. It will rise about 4-5 cm
Preheat oven to 180oc then place the bread into the centre of the oven and bake for 1 hour and 10 minutes without the fan.
Remove for the oven, turn out of the bread pan as soon as possible so that it does not sweat in the pan.
Cool on a wire rack.
May be sliced while warm with a cerated knife.
Both quick oats and normal rolled oats work well in this recipe.
If using Psyllium powder only use 1 1/2 tbs.
Store in a vented container with in the pantry if you live in a cool dry climate or the fridge for warm humid climates.
In the fridge it will last for a 7-10 days.
May be frozen. Slice and separate before freezing so that it's easy to defrost the amount required.