Combine the dry ingredients in a large bowl and whisk to combine and aerate. Make a well and pour in the starter, oil and 250 ml water. Use a wooden spoon to mix together and then beat vigorously for half a minute (to incorporate air). The mixture will be wet but thick like a cake batter. Depending on the flours used and the humidity you may need to add a tablespoon at a time to get the right consistency.
Pour the mixture into a prepared into a prepared loaf tin, sprinkle with sesame seeds and cover with a tea towel and leave for 5-8 hours in a warmish place. The bread is ready to bake once it has risen about a third, with small bubbles on the surface and a slight 'dome' effect.
Bake at 190 degrees for 60-70 minutes (with steam) until it sounds hollow. Once cooked cool completely on a rack before cutting (to preserve moisture).
Variation: Try without tapioca and with buckwheat kernels soaked and then partially ground.
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|Serving Size: 1 Serving (3811g)|
|Recipe Makes: Servings|
|Calories from Fat: 1086 (8%)|
|Amt Per Serving||% DV|
|Total Fat 120.7g||161 %|
|Saturated Fat 26g||130 %|
|Monounsaturated Fat 38.7g|
|Polyunsanturated Fat 36.6g|
|Cholesterol 0mg||0 %|
|Sodium 412.3mg||14 %|
|Potassium 21328.3mg||561 %|
|Total Carbohydrate 2701.3g||795 %|
|Dietary Fiber 368.7g||1475 %|
|Sugars, other 2332.6g|
|Protein 468.5g||669 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 12850
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