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Faux Sourdough Bread with fermented Dosa (lentil and rice) batter. Dosa batter is a fermented lentil and rice batter that tastes a bit like sourdough. Vegan Recipe
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I know right.. I bake bread pretty much ever other day, so you would think that I have a running sourdough starter! I tried it once, but didnt know what to do with all the extra starter every week. Sourdough has some great benefits. It has a better nutrient profile, since the bacteria eats and reduces the starh and carb content and is more shelf stable.
This one also has a fermented batter(Dosa- lentil and rice crepe batter), which uses similar principles of using wild yeast to ferment. It is not fermented for weeks to develop the taste. This one can be ready within 1.5-2 days depending on ambient temperature. This bread has whole wheat flour , urad daal(black gram) and rice from the dosa batter, non dairy greek yogurt and rock salt.
The idea to use some dosa batter occurred to me when I had forgotten about the batter sitting and fermenting for more than a day. And the crepes I made out of it came out quite sour.
Check out my earlier Dosa (lentil and rice crepe) post about how to make the dosa batter and ferment it.
Faux Sourdough Bread with fermented Dosa (lentil and rice) batter
Dosa batter is a fermented lentil and rice batter that tastes a bit like sourdough. Vegan Recipe. Makes a 7 by 4.5 inch small loaf
Ingredients Â
- 1 teaspoon active yeast
- 2 teaspoons raw sugar
- 1/4 cup water
- 1/4 cup very fermented Dosa batter, Let the blended lentil and crepe batter ferment atleast a day in a warm place till you can clearly smell a slightly sour odor
- 1 Tablespoon non dairy greek yogurt or vegan sour cream, I used SoDelicious plain coconut milk greek yogurt
- 1/8 teaspoon rock salt, kala namak
- 1/3 teaspoon salt
- 1/2 cup bread flour
- 1/2 cup whole wheat flour
- 2 teaspoons vital wheat gluten
InstructionsÂ
- Warm the water and add raw sugar and yeast to it, Mix and let sit for 10 minutes or until frothy.
- In a bowl, mix the dosa batter, greek yogurt, salt and rock salt well.
- Add in the flours, wheat gluten, and yeast mixture and mix well.
- Add more bread flour if needed and knead into make a soft dough(5 minutes). The dough will be slightly sticky.
- Let dough sit in a warm place, covered with a towel, for 1.5 hours or until doubled.
- Take dough out on a floured working surface and Use a Tablespoon or so bread flour to knead and form a flat rectangle.
- Roll up the dough tightly and place in a parchment lined bread pan or bagette pan.
- Spray water on top. Sprinkle flour and coverwith towel. Let rise until almost double.(35-40 minutes)
- Gently lift the parchment and place on a baking sheet.
- Bake in preheated 365 degrees F for 25-30 minutes.
- Cool completely before slicing.
Notes
Nutritional values are based on one serving
Nutrition
Calories: 98kcal, Carbohydrates: 12g, Protein: 3g, Sodium: 149mg, Potassium: 49mg, Fiber: 1g, Sugar: 1g, Vitamin C: 0.2mg, Calcium: 5mg, Iron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
Hubbs loved the fresh bread smell and took a big bite! I grabbed it for a minute for 2 clicks and another 2 minutes later the whole loaf was gone!
Seattle has been getting all warm, springy and flowery lately.. wish it stayed this way for more months:) Our weekend ended up on beaches and parks, some shopping and some gardening! Chewie love fresh green grass, so he had his full. I wonder if he was a cow in his previous birth!
How was your weekend!
This bread is being shared at Ricki’s wellness weekend, Hearth Soul blog hop, Slightly Indulgent Tuesdays
you are so innovative richa. dosa batter in bread…. wow…
i have never made sour dough bread yet. yours breads are looking so good.
Thanks Dassana.. you should try this!:) its such a fun crusty bread:)
Thats such a wonderful idea, the bread looks awesome!
Thanks Poornima!
Intriguing title and a cool way to bake sans yeast i believe…. I bake cakes and breads on monthly basis, gonna try this one out sometime… Also update me with the details on earring donations, when its time 🙂
Thank you for dropping by Priya! I sure will. the bread has yeast to do the leavening, and the batter for the sour-ish taste of the sourdough.
This is so cool! Totally creative and innovative. I was smiling looking at the title. The bread looks good. Thanks for sharing.
Thank you Srimathi. It is quite interesting. the batter also gives it a nice dark rust without it getting hard!
bread looks wonderful …
wow beautiful idea…n nice perfectly baked bread
Richa You are such a wonderful baker. This bread looks perfectly rose with a nice crust.
Thanks you.:)
this bread looks wonderful
Very nice Richa!!! Wonderful recipe!
Yummy ! I’m holding out for the Gluten Free version – thanks! 🙂
Thanks! Its pretty similar to the Oat GF sandwich loaf on the blog, the liquid replaced by the fermented batter and steamed:)