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
Servings: 8 servings
Calories: 98kcal
Ingredients
- 1 teaspoon active yeast
- 2 teaspoons raw sugar
- 1/4 cup (62.5 ml) water
- 1/4 cup (59.15 g) 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 (0.13 teaspoon) rock salt kala namak
- 1/3 teaspoon (0.33 teaspoon) salt
- 1/2 cup (62.5 g) bread flour
- 1/2 cup (60 g) 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
Nutrition Facts
Faux Sourdough Bread with fermented Dosa (lentil and rice) batter
Amount Per Serving
Calories 98
% Daily Value*
Sodium 149mg6%
Potassium 49mg1%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin C 0.2mg0%
Calcium 5mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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
cocomarmalade says
April 30, 2012 at 10:43 pmYummy ! I’m holding out for the Gluten Free version – thanks! 🙂
Richa says
May 2, 2012 at 1:41 amThanks! Its pretty similar to the Oat GF sandwich loaf on the blog, the liquid replaced by the fermented batter and steamed:)
archena says
April 30, 2012 at 10:58 pmVery nice Richa!!! Wonderful recipe!
Torviewtoronto says
April 30, 2012 at 11:23 pmthis bread looks wonderful
Balvinder Ubi says
April 30, 2012 at 11:34 pmRicha You are such a wonderful baker. This bread looks perfectly rose with a nice crust.
Richa says
May 2, 2012 at 1:42 amThanks you.:)
ANU says
May 1, 2012 at 1:01 amwow beautiful idea…n nice perfectly baked bread
Kalyani says
May 1, 2012 at 1:10 ambread looks wonderful …
Srimathi says
May 1, 2012 at 1:53 amThis is so cool! Totally creative and innovative. I was smiling looking at the title. The bread looks good. Thanks for sharing.
Richa says
May 2, 2012 at 1:43 amThank you Srimathi. It is quite interesting. the batter also gives it a nice dark rust without it getting hard!
Priya says
May 1, 2012 at 3:58 amIntriguing 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 🙂
Richa says
May 2, 2012 at 1:43 amThank 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.
Poornima Nair says
May 1, 2012 at 4:54 amThats such a wonderful idea, the bread looks awesome!
Richa says
May 2, 2012 at 1:54 amThanks Poornima!
dassana says
May 2, 2012 at 1:18 pmyou are so innovative richa. dosa batter in bread…. wow…
i have never made sour dough bread yet. yours breads are looking so good.
Richa says
May 2, 2012 at 7:25 pmThanks Dassana.. you should try this!:) its such a fun crusty bread:)
lightstruck vegan says
May 2, 2012 at 6:26 pmYummy! I have always wanted to try making a sour dough bread. Now I just might have to!
Richa says
May 2, 2012 at 7:51 pmYou should give this a try.:). its not too sour and crusty and still soft!
Veganosaurus says
May 3, 2012 at 8:30 amYou 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! 🙂
Elsa says
May 4, 2012 at 1:52 amThe bread looks delicious and your pictures are beautiful! Thanks so much for sharing with Hearth and Soul!
Ashlae says
May 4, 2012 at 3:07 amRicha! 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.
Richa says
May 7, 2012 at 3:21 amyou made this bread! super cool!:)
Maggie Muggins says
May 4, 2012 at 9:50 pmWhat 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.
Richa says
May 7, 2012 at 3:22 amThanks Maggie! do let me know when you do try it!
Alea Milham says
May 8, 2012 at 6:03 amI love the flavor of sour dough bread. Your bread looks amazing!
Elsa says
May 8, 2012 at 11:27 pmHello! I featured your recipe on my blog today! Thanks!
Johanna GGG says
May 11, 2012 at 1:23 pmFantastic – 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
Rach86 says
May 14, 2012 at 5:07 pmHi 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!!
Anonymous says
May 28, 2012 at 1:08 pmI’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!
Monica says
June 17, 2014 at 1:48 amHi Richa…..I have been meaning to try this recipe for such a long time and finally did it yesterday and it came out beautiful even though I haven’t had much luck in the past with baking breads. Thanks much for helping me recreate something that hubby and I miss from our California days, here in Delhi. Namaste
Richa says
June 17, 2014 at 3:09 amThat is awesome Monica. I am so happy you guys like it. I havent made this bread in so long now. i need to make some this summer to!
Nidhi says
March 14, 2021 at 11:54 amHi I have active dry yeast .. u say active yeast in ur post .. what would be the measure if i use active dry yeast ?
Vegan Richa Support says
March 17, 2021 at 10:05 pmsame amount, they are the same thing =)