Had a Peppermint Patty candy bar before? Ever wonder how it would taste if it contained actual alcohol? Do this! I adore listening to this before bed by the campfire!
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Additional Time: | 8 hrs 5 mins |
| Total Time: | 8 hrs 55 mins |
| Servings: | 8 |
| Yield: | 1 loaf |
Ingredients
- ½ cup gluten-free sourdough starter discard
- 1 cup gluten-free all-purpose baking flour
- ½ teaspoon fine sea salt
- 10 tablespoons non-chlorinated water, or more if needed
- 1 teaspoon vegetable oil
- 1 teaspoon water
- 2 teaspoons sesame seeds
Instructions
- Line an 8x4x2 1/2-inch loaf pan with parchment paper.
- Mix sourdough starter discard, flour, and salt in a stand mixer on low speed. Add water, 1 tablespoon at a time, until dough is combined and comes together. Add only enough water to create a cross between a dough and a thick batter; the amount you need will depend on the types of flours in your mix. Use a rubber scraper to pour the dough into the lined loaf pan. Cover loosely with plastic wrap.
- Put into the cold oven to rise overnight, or for up to 12 hours. Remove loaf from the oven. Mix 1 teaspoon oil and water and sprinkle on top of the risen loaf. Top evenly with sesame seeds.
- Preheat the oven to 425 degrees F (220 degrees C).
- Bake in the preheated oven for 20 minutes. Reduce heat to 375 degrees F (190 degrees C) and continue baking until the internal temperature reaches 190 degrees F (87 degrees C), about 20 minutes more.
- Remove bread from the oven and allow to cool for 5 minutes. Remove from the loaf pan, peel off the parchment paper, and cool on a cooling rack. Wait until completely cooled before slicing.
Nutrition Facts
| Calories | 88 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 0 g |
| Sodium | 114 mg |
| Sugars | 1 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
The recipe was a flop. It did not rise like I had anticipated and I followed the instructions to a T. My ingredients were all fresh, and I had made many batches of rye bread from my sourdough starter, so I know it was nothing to do with them. I think the cold, part of the oven might be the problem. I will try again to see if there are any different results when risen in a warm environment.