I can't say enough about this bread. It's a quick bread that's plant based and low in sugar. It's moist and soft but sturdy enough to add nut butter and jam on a slice. There's a depth of flavor in the bread from the sourdough starter, the carob and the addition of reishi mushroom. This recipe is perfect if you're looking for a another way to use your spelt sourdough starter.
Preheat oven to 350 degrees. Lightly brush a little coconut oil in a loaf pan and line the pan with parchment paper I used a 10 x 5 x 3 loaf pan.
In a small bowl place 2 tablespoons of flaxseed and 6 tablespoons of filtered water to make your flaxseed eggs. Place to the side for the flaxseed to thicken.
Place the einkorn flour, carob, reishi powder, baking soda and sea salt in one bowl. Whisk together.
In another bowl place 1/4 cup of liquid coconut oil, maple syrup, flaxseed eggs, vanilla extract and sourdough starter. Mix together. Then add the nondairy milk and mix.
Add the flour mixture to the liquid and mix thoroughly.
Pour the batter into the lined loaf pan.
Bake for 35 minutes. If you're using a smaller loaf pan like a 9 x 5 x 3, it might take longer, about 10 more minutes.
You can tell it's done by the cracks on top of the bread. Also by poking a toothpick in the middle and it comes out clean. Plus the smell of the bread will definitely let you know it's ready!
After about 15 minutes of cooling, remove the bread out of the pan to finish cooling.
After cooled you can then slice and eat! On my slice I spread sunflower seed butter and bilberry preserves on top. Delicious!