Gluten-Free Sourdough Bread
Gluten-Free Sourdough Bread
This loaf is inspired by Saaristolaisleipä. It pairs well with a gluten-free beer that imparts a malty flavor, or orange juice, which adds sweetness and a light tartness to the bread. Optional aromatic spices like fennel and anise add extra character to the bread, making it perfect to enjoy with lunch soup, for example.
Ingredients
5 dl dark gluten-free beer or 100% orange juice (42 °C)
11 g dry yeast
1 dl dark syrup
1,5 tsp salt
1 tsp (fennel seeds)
1 tsp (anise seeds)
1–2 tbsp sunflower seeds
approx. 5.5 dl Cereal product Sourdough bread mix
Preparation
- Mix the ingredients and let the dough rest in a bowl for 10 minutes. Pour the dough into a greased loaf pan. Let it rise, covered with a cloth, in a warm place for about 1 hour. Omit the fennel and anise if you want a flavor similar to that of archipelago bread.
- Bake at 200 °C on the lower rack for 50–60 minutes.
- Remove the bread from the pan and bake it in the oven on a rack for another 15 minutes.
- Let the bread cool completely before slicing it.
Tip
- You can also use the bread to make slices suitable for a sandwich cake—in that case, omit the anise, fennel, and sunflower seeds from the recipe, and trim the edges off the slices if desired.
