Sourdough Buckwheat Hazelnut Bread with Apricots

Gather Ingredients, and Make the Preferment

1. Take a minute to gather your required ingredients.

   

1. In a bowl, combine the gluten-free starter with 90 grams of buckwheat flour and 115 grams water.

1. Mix well, cover, and let it rest at room temperature for about three hours, or until the mixture is bubbly and active.

   

Prepare Psyllium Gel

1. In a large bowl, mix the psyllium husk with 500 grams of water, along with the honey.

1. Let the mixture sit for 5–10 minutes, to allow the gel to thicken.

   

Mix the Dough

1. In another bowl, combine the buckwheat flour, tapioca starch, and salt.

1. Add the preferment and psyllium gel to the dry ingredients. Mix until fully incorporated.

   

1. Lightly grease a loaf pan with oil.

   

Add Seeds and Fruits

1. Fold in chopped apricots, hazelnuts, and all the remaining seeds. You can use whatever mix of nuts and seeds here that you like.

   

1. Transfer the dough into a lightly-greased loaf pan.

   

Ferment

1. Let the dough rise at room temperature for four hours until it slightly domes. You can also refrigerate the dough overnight and bake it the following day.

Bake

1. Preheat oven to 220°C (430°F). Cover the top of the loaf with parchment paper to prevent burning.

1. Bake the loaf for 30 minutes.

1. Reduce heat to 200°C (390°F) and bake for an additional 30 minutes.

1. Let cool completely before slicing.

   

1. Try serving with softened butter and honey!