I don’t think I’ve ever been so excited to share a new recipe with you! This recipe for Fermented Sourdough Babka will hopefully become a beloved recipe for you as it has for me and my family.
The babka dough is made from a buttery sourdough that is fermented for 48 hours, braided with chocolate and then baked. It’s buttery, chocolaty, and just about the best thing I’ve ever eaten!
As I’ve mentioned before, a grain-free diet isn’t meant to be and doesn’t always have to be lifelong. Once you’ve taken the proper steps to heal, you can often slowly add properly prepared grains back into your diet with the help of your nutritionist or practitioner.
And, did you know that forty-eight hours of slow fermentation will destroy 97% of all the gluten in the bread? Wow! The fermentation process also breaks down the sugars and contains healthy resistant starch that doesn’t raise blood glucose levels as much as conventional white breads. How amazing is that?!
To learn more about the science behind fermenting bread, check out this podcast.
I realize that the recipe is long, but keep in mind that you’ll make the dough on one day, let it sit in the fridge for two days, braid the dough, let it sit on the counter and then bake. It’s honestly not as complicated as it looks.🙂
And, to make things even easier, I’ve got a video for you that walks through everything step-by-step.
If you give this loaf a try, please post it on Instagram and tag me at @carrievitt. I’d love to see it and share your photo with everyone!
Photo Credit: Becky Winkler