1lb loaf tin – obviously, just double to make a 2lb tin

Ingredients

Sponge

• 75g Sourdough Starter
• 100g brown rice flour
• 25g buckwheat flour
• 158g tepid water

Sourdough

• 50g potato or tapioca starch
• 25g brown rice flour
• ½ egg – mixed
• 1 tsp psyllium husks
• 25g sunflower seeds plus extra for sprinkling
• 3g sea salt

Softened butter and additional sunflower seeds for greasing paper in loaf tin

Method

Sponge

Mix all the ingredients together to form a smooth wet paste in a bowl, cover and set aside in a warm place for 3-6 hours, or overnight in a cool place.

When your sponge has fermented for long enough, mix in all the sourdough ingredients either using a scraper or your hands until everything is combined and smooth.  It will be more like a cakey texture than traditional dough.

Add the 25g of sunflower seeds and mix to combine. Doing this earlier means that you won’t get a smooth mix, so leave it until the end.

Butter the baking parchment for the tin, and sprinkle in sunflower seeds to lightly cover the base and sides of the tin.

Pour in the sourdough mix and then sprinkle over additional sunflower seeds.

Leave to rise, uncovered in a warm place for 2-5 hours, or overnight in the Remoska – time will depend on the starter used.  The sourdough is ready to bake when it has risen by about a third.

Cook in the Remoska for 1hr 20, then remove from the tin to check it is cooked.  If it isn’t- it should be – turn it over and cook for a further 10 minutes.  In an Oven – 180 degrees fan for 45-55 minutes, then check.

Leave to cool on a rack.