Sourdough bread is not only tastier than regular bread, but it is also healthier and simpler to digest. This healthier sourdough bread with 100% sprouted whole grain flour is packed with seeds for extra vitamins, minerals, protein, and healthy fats. Because of the incorporated superfoods, this bread is one of the most nutrient-dense on the market. It’s also quite yummy. This bread is robust, has a delicious nutty flavor, and has great texture with all of those seeds. This recipe is ridiculously simple and vegan!
Sourdough is known for its characteristic tangy flavor, chewy texture and crisp, crackly crust. From a health standpoint, it dominates when compared to supermarket loaves. The naturally occurring acids and long fermentation help to break down the gluten, making it more digestible and easy for the body to absorb. And it tastes darn good!
Himalayan pink salt -2 tsp
Room temperature water 1 ¾ cups
Unfed starter from fridge 2 Tbs
Sunflower seeds – ¼ cup
Pumpkin seeds – ¼ cup
Black sesame seeds – ¼ cup
Hemp seeds – ¼ cup
Ground flaxseed – ¼ cup
Method Mix all ingredients mentioned under dry mix thoroughly.
Add warm water, slowly kneading continuously until soft for about 10 minutes. Cover and allow to rise for an hour until doubled in size. Punch and kneel again.
Grease a loaf pan with butter, shape the dough into a loaf, and place it in it.
Simultaneously, for any remaining dough, sprinkle with topping.
Bake for 1 hour at 400°F until the top crust turns golden brown. Cool and remove. Slice them and enjoy every bite loaded with nutrients.
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