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1½ cups vital wheat gluten
1/2 cup buckwheat flour
1/2 cup King Arthur rye flour blend *
1/2 cup bread flour
1/8 cup soy flour
1/8 cup oat flour
1/8 cup flaxseed meal
1/8 cup almond flour
3 - 4 tbsp. harvest grains blend **
1½ tsp. kosher salt
1½ tsp. dry yeast
1½ cups sourdough starter
water as needed
1. Combine first nine ingredients & stir to mix well.
2. Combine salt & yeast with the sourdough starter & blend well.
3. Gently knead in the flour mixture, adding 1/2 to 2/3 cup water to maintain softness of dough.
4. Let rise about 45-60 minutes until double in bulk.
5. Do not handle the dough much after the first rise - just shape it & place it in a loaf pan to rise another 30-45 minutes.
6. Bake at 380° (190°C) about 50 minutes. (I used a glass pan, so this temperature & time may need to be adjusted for a metal pan)
* rye flour blend consists of pumpernickel, white rye, medium rye, and KA bread flour.
** This is another KA concoction of oat berries, wheat flakes, rye flakes, sunflower seeds, sesame seeds, millet, flax seeds & poppy seeds.
My sourdough starter is nothing more than unbleached white flour and distilled water. Started many years ago with a packet of Lactobacillus sanfranciscensis, it has been scrupulously maintained for many years & still grows vigorously. Lately I've neglected feeding it for as much as two months, but it comes back like gangbusters every time!
A quarter-inch slice is about 85 calories, 12g carbs & 1g of dietary fiber. This belies the fact that the buckwheat flour is resistant starch, so the carb affect is less it would seem. When I slice it for toasting into crackers, I go for about a 1/8 inch slice.
1/2 cup buckwheat flour
1/2 cup King Arthur rye flour blend *
1/2 cup bread flour
1/8 cup soy flour
1/8 cup oat flour
1/8 cup flaxseed meal
1/8 cup almond flour
3 - 4 tbsp. harvest grains blend **
1½ tsp. kosher salt
1½ tsp. dry yeast
1½ cups sourdough starter
water as needed
1. Combine first nine ingredients & stir to mix well.
2. Combine salt & yeast with the sourdough starter & blend well.
3. Gently knead in the flour mixture, adding 1/2 to 2/3 cup water to maintain softness of dough.
4. Let rise about 45-60 minutes until double in bulk.
5. Do not handle the dough much after the first rise - just shape it & place it in a loaf pan to rise another 30-45 minutes.
6. Bake at 380° (190°C) about 50 minutes. (I used a glass pan, so this temperature & time may need to be adjusted for a metal pan)
* rye flour blend consists of pumpernickel, white rye, medium rye, and KA bread flour.
** This is another KA concoction of oat berries, wheat flakes, rye flakes, sunflower seeds, sesame seeds, millet, flax seeds & poppy seeds.
My sourdough starter is nothing more than unbleached white flour and distilled water. Started many years ago with a packet of Lactobacillus sanfranciscensis, it has been scrupulously maintained for many years & still grows vigorously. Lately I've neglected feeding it for as much as two months, but it comes back like gangbusters every time!
A quarter-inch slice is about 85 calories, 12g carbs & 1g of dietary fiber. This belies the fact that the buckwheat flour is resistant starch, so the carb affect is less it would seem. When I slice it for toasting into crackers, I go for about a 1/8 inch slice.
