If you’ve recently gone vegan, you’ll love this super soft and delicious sourdough made with vegan milk.
Thanks to the Tangzhong method used in the recipe, the bread allows the flour to absorb more water and makes the bread moister, softer, and fresher for long.
It’s also ideal for the non-vegan individuals-it’s so good, healthy, and yummy that you mustn’t miss out on it.
Plus, it’s so easy to make it at home-just follow the recipe we’ve prepped for you below!
Vegan Milk Sourdough Bread
For 8 serves, you’ll need:
1 1/8 cup of buckwheat flour
1 1/8 cup of Tapioca starch
5/8 cup of sorghum flour
½ cup of millet flour
A tbsp of ground flaxseed
For the dough, you’ll need:
1.14 cup of water
2.4 tsp of psyllium husk
2 tbsp of ground flaxseed
A tsp of maple syrup
½ cup of gluten-free sourdough starter
.96 cups of gluten-free flour mix
1.18 tsp of salt
Prep process:
To make the starter, in the morning, combine the ingredients in a jar and press it down to make a uniform surface and remove surplus air.
Leave it at room temperature for 5 to 6 hours or until it becomes double in size.
To make the tangzhong, whisk the almond milk and flour in a saucepan on medium low heat. Cook for several minutes until it becomes thicker and stir constantly.
Put it in a bowl and leave it to cool down.
To make the dough, the night before, combine everything except the vegan butter in a mixing bowl and then put the dough in the fridge overnight.
In the morning, take it out and allow it to stay at room temperature when the levain is rising.
When the levain has become double in size, add the stiff one and knead it using the hands for good 10 minutes.
Leave it for 10 minutes before adding the cool tangzhong and butter.
Mix for 5 minutes. The texture shouldn’t be sticky and it should pass the windowpane test. Do a stretch and fold after mixing in 30 minute-intervals.
Leave it for 4 to 5 hours before you pre-shape it and leave it to rest for 15 minutes.
Then, prep the bread pan by greasing it and dividing it into 3 equal parts. Shape them into 3 logs and put them into the greased pan.
Cover it and leave it for 2 to 4 hours.
In a preheated oven to 180 degrees C, put the dough which you’ve brushed with whisked egg.
Bake for 30 to 35 minutes before you apply more whisked egg and put it back in. Bake for 2 to 3 minutes more.
Before serving, make sure it’s cooled down entirely.
Enjoy!
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