I already have a few recipes for vegan and gluten-free bread on my blog. But they all contain yeast -so far! I’ve seen a few yeast-free recipes so far but they either don’t convince me or involve sooo many steps until you can actually bake the recipe. I’m too spontaneous to keep looking after a sour-dough that needs all sorts of steps 😉
Ever since I made my own probiotic, cultured “cream cheese” I kept wondering if I could use those probiotic cultures to create some kind of natural, yeast-free “sour-dough”.
So I used my favourite flour mix for home-made bread and added some probiotic powder from my probiotic capsules. This is my way of a quick and easy, if not lazy, sour-dough. And it works! A few things are important though:
Dough raising time:
When working with probiotics it will take much longer for the dough to raise. I recommend to give it at least 14 hours and up to 20 hours. Make sure the temperature doesn’t drop under 30°C.
Use a very warm spot, around 35°C. I use a small chilly bin as my probiotic sauna, into which I put two plastic containers that have been filled with boiling water. Then I add a few clean kitchen towels before placing the loaf tin onto those. I also cover the top of the loaf tin with some clean baking paper to avoid any condensation water to drop onto the raising dough. You might want to change the water after 8 hours or so to make sure that is warm enough.
You can also use a dehydrator or an oven if it can be set to 35°C.
Be extra careful with the bowls etc and make sure that they are as clean as possible because you don’t want to grow any other bacteria or fungi than your probiotics 😉 Should the dough grow funny looking, coloured spots (orange, green, grey etc.) you might want to reconsider if you want to go ahead using it, because it could be bad fungi that have grown on it.
For my probiotic, cultured recipes I use these capsules. They are much cheaper than using dairy-free yoghurt, something that is also hard to get here in New Zealand.
For one 23cm loaf tin you’ll need:
1 1/2 cups (210g) rice flour
1 1/2 cups (210g) buckwheat flour
1 tablespoon psyllium fiber husk (alternatively ground flax seed)
2 teaspoon coconut sugar
1 1/2 teaspoon salt (or less if you prefer less)
content of 3 probiotic capsules
2 1/2 cups (375ml) warm water
1. Sift all dry ingredients into a clean bowl. Mix well.
2. Add warm water and stir to combine. It should become a fairly creamy dough.
3. Line loaf tin with clean baking paper. Pour into loaf tin and spread evenly.
4. Place loaf tin into warm spot that is at least 30°C warm. See comments above for tips.
5. After about 18 hours the dough should have risen well.
6. Place loaf tin into oven, cover it with a sheet of baking paper, aluminum foil (which can be reused several times) or an oven-proof lid) and switch it on to 200°C (top-/bottom heat). Bake for 60 to 80 minutes or until an inserted wooden skewer comes out dry.
7. Take bread out of loaf tin, peel away the baking paper and let cool down on a cooling rack.