This post contains affiliate links. Please see our disclosure policy.
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
Jump to Recipe
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
- 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
Instructions
- 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
I’m not sure why people “discard” starter. The first time I tried sourdough, the book I read recommended this method: Keep about 1 cup starter in fridge. Use 1/2 cup starter in an overnight sponge. Refresh the remaining starter with 1/4 c water and 1/2 cup flour and put back in fridge. In the morning, the whole sponge is used in the bread. No starter is wasted.
I been doing variations of this for so long that I can’t remember the book I used!
Hi bread lovers,
I’ve recently started working with Sourdoughs International and I’m learning the difference between using authentic wild yeast and commercial yeast (bakers yeast) the taste and appearance is so different it is absolutely amazing! I totally recommend that you check it out at http://www.sourdo.com, EnJoY!!
Fantastic – I love sourdough bread and I love baking bread but I can’t quite get myself into doing a starter but dosa is less scary
Hello! I featured your recipe on my blog today! Thanks!
I love the flavor of sour dough bread. Your bread looks amazing!
What a cool idea. I haven’t restarted my sourdough starter since I killed it, I may have to give dosa a try when I’m craving that sour flavor.
Thanks Maggie! do let me know when you do try it!
Richa! I made this bread for Thom and he absolutely loved it. Gobbled it up in a matter of days. You are officially the bread queen.
you made this bread! super cool!:)
The bread looks delicious and your pictures are beautiful! Thanks so much for sharing with Hearth and Soul!
You always make most unique bread concoctions, Richa! What a neat idea this dosa bread is.
I make stuffed playa buns, the next time I’m going to follow your dosa bread recipe and make them with a chutney layer in the stuffing. Masala dosa buns! Yum! 🙂
Yummy! I have always wanted to try making a sour dough bread. Now I just might have to!
You should give this a try.:). its not too sour and crusty and still soft!