Sourdough Hearty Country Flax Bread

Submitted by PaulaG

"This recipe was adapted from a recipe by America's Test Kitchen.  The original recipe is gluten free but did not use sourdough.  I highly recommend using the ATK Gluten-Free Flour Blend which can be Googled."

 

• Ready In: 1hr 45mins
• Ingredients: 11
• Yields: 1 loaf
• Serves: 12

ingredients

• 1 3⁄4 cups warm water, divided (110 degrees)
• 2 large eggs, room temperature
• 150 g active brown rice sourdough starter
• 9 1⁄2 ounces gluten-free flour, blend (without gums)
• 3 ounces ground flax seeds
• 1 1⁄2 ounces nonfat dry milk powder
• 3 tablespoons psyllium, husk powder
• 2 tablespoons sugar
• 1 teaspoon fast rising yeast
• 1 1⁄2 teaspoons sea salt
• 3⁄4 teaspoon baking soda

directions

1. 1.  Whisk together 1 1/2 cups warm water with eggs.  Add active starter and whisk to blend.
2. 2.  In the bowl of a stand mixer fitted with paddle attachment, blend together the flour blend, flaxseeds, milk powder, psyllium powder, sugar, yeast, salt and baking soda.
3. 3.  Gradually add in water mixture and mix on low speed until mixture comes together, approximately 1 minute.  Increase speed to medium and beat until sticky and uniform, about 6 minutes.  The dough should resemble cookie dough.  Should the dough appear dry add in remaining 1/4 cup water a little at a time to reach desired consistency.  Cover the bowl with a plate and allow to sit in a warm place for 3 to 4 hours to ferment.  It should double in size.
4. 4.  After dough has fermented, sprinkle additional flour blend on counter for kneading.  Turn dough out on counter and gently knead sprinkling lightly with flour blend until the dough is no longer sticky.  Shape into a round boule and place smooth side down into a round proofing basket (banneton) that has been dusted with white rice flour or Tapioca Flour.  A bowl that measures 8.5 inches that has been lined with a floured tea towel will also work.  Cover the basket and place dough in refrigerator and allow to rest overnight.  The dough should rise some overnight.
5. 5.  In the morning remove basket from refrigerator and gently turn out onto a 18 x 12 inch parchment paper.  Gently lift parchment paper from corners and place in 8 to 9 1/2 inch cast iron skillet.  Cover with tea towel or plastic and allow dough to rest in skillet while oven preheats.
6. 6.  Adjust oven rack to lowest position, place a baking stone on rack, and heat oven to 400 degrees.  The dough should have rested 30 to 45 minutes while oven is preheating.  Remove cover from dough, spritz the dough with water and with a serrated knife or bread lame slash the top of the dough 1/2 inch deep by 4 inch long in shape of X.
7. 7.  Reduce oven temperature to 350 and place skillet on baking stone.  Bake until top of bread is well browned, crust is firm, and loaf sounds hollow when tapped about 1 1/2 hours rotating the skillet halfway through baking.
8. 8.  Carefully remove loaf from skillet, transfer to wire rack, discarding parchment, and allow bread to cool completely, about 2 hours,.  When cooled slice as desired and serve.  Bread can be stored for 3 days at room temperature when wrapped in double layer of plastic wrap or placed in a plastic bread bag.  For longer storage leave wrapped and store in freezer for up to a month.