Today I have yet another bread recipe that uses sour dough starter. I have to admit I’m not so good at taking care of my starter. I have it sitting in my fridge and I feed when I remember (which usually happens once may be every 2 weeks), but (knock on wood) it’s doing pretty good given the circumstances. So with the bread baking week, I thought it’s probably time to properly feed the starter and used the cast off to make this quick bread and kulchas that I previously posted.
Recipe adapted from Simple Math Bakery.
Whole wheat flour – 2cups
Sourdough Starter – ½cup
Raw cane sugar – ½ cup (any sugar would work)
Egg replacer – prepared as per package instructions for 1 egg (I used Bob’s red mill brand egg replacer)
Canola oil – ½ cup (or any non-flavored oil)
Milk – ½ cup
Zucchini – 1 cup, grated
Salt – ½ tsp
Baking powder – ½ tsp
Baking Soda – ½ tsp
Ground Cinnamon – 1tsp
Ground Cardamom (Elaichi) – 1tsp
- Preheat the oven to 350°F. Grease a 9” x 5” bread pan.
- In a large mixing bowl, whisk in oil, sugar, milk, egg replacer and sourdough starter. Mix well until sugar is dissolved. Stir in grated zucchini and set aside.
- In a medium mixing bowl, combine flour, salt, baking powder, baking soda, cinnamon and cardamom.
- Add the dry ingredients into the wet ingredients and mix until just combined.
- Pour the batter into the prepared pan and bake for about 40-45 minutes or until the tester comes out clean. My bread was done in 42 minutes.
- Cool the bread in the pan for 5 minutes, then carefully turn it onto the cooling rack and allow to cool completely before slicing.
This turned out to be very moist and delicious bread – perfect for breakfast with butter or jam and some hot tea. I wrapped the leftover bread tightly with aluminum foil and stored it in the fridge – should keep well for 3-4 days.