Gluten free Nordic sourdough

This tangy, dense, nutritious loaf takes a little planning but I assure you it’s well worth it!
What sets this recipe apart is that it is starch free, gum free, oil free, yeast free and has an option to be refined sugar free too. 

*You will need an active brown rice sourdough starter for this recipe*

For perfect looking Nordic style loaves I recommend you use straight sided 1lb loaf tins for this recipe.

Recipe (makes 2 x 650g loaves)

Day 1 - Preferment & seed soaker

Preferment -
100g active brown rice starter (100% hydration)
100g buckwheat flour
100g water

Seed soaker -
175g mixed seeds (30% pumpkin, 30% sunflower, 15% golden linseed, 13% brown linseed, 12% sesame)
250g boiling water

Day 2 - make bread

140g sorghum flour
100g brown teff flour
60g buckwheat flour
10g psyllium husk powder
12g salt
15g black treacle (or date syrup)
5g cocoa powder
5g caraway seeds (optional)
285g water
Preferment
Seed soaker

Method -

Day 1:
-add starter, water & flour to large bowl. Stir to combine and cover.
-in a separate bowl, combine the seeds and boiling water. Stir to combine and cover.
-Leave both at room temp for 8-10 hours or overnight.

Day 2:
-add the seed soaker and all the ‘day 2’ ingredients to the preferment. Using a spatula or your hands, combine everything together into a thick, sticky dough.
-set aside for 10 minutes for flours to hydrate.
-lightly oil your 2 x 1lb loaf tins.
-spoon the dough into the tins and using a wet spoon, smooth the surface. Flour the top with brown rice flour.
-cover and allow to rise for 4-6 hours. This will be dependent on the temperature of your kitchen. Ideally place it somewhere a little warm as the longer the rise takes, the more sour the end loaf will become.
-when the loaf reaches the top of the tin and is beginning to crack, you’re almost ready.
-preheat the oven at 200 fan, for 30-40 minutes before baking.
-put the loaves in the oven and add a little water to a separate tray at the bottom of the oven to create some steam.
-bake for 60 minutes.
-remove from oven, tip out of tin and cool on a wire rack.
-this loaf will require 5-6 hours cooling before slicing, or even overnight. Don’t worry it won’t dry out.