Dock Seed Sourdough

Late Summer and Autumn are the perfect times to pick your dried dock seed and process it into flour. I love this act of self sufficiency!

Dock is a member of the buckwheat family and all parts of the plant are edible.

To harvest dock seed, simply strip the stem of the dried seed heads (these will be dark brown when dried). I use the seed as is, in it's hull.

Remember that all parts of dock are edible so you needn't worry if there are leaves caught up with your seeds.

Mill your seeds into fine flour with a Nutri - Bullet or something similar.

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Gluten Free Dock Sourdough Recipe

1 cup dock flour

1 cup buckwheat flour

1 cup tapioca

1/2 - 1 cup sourdough starter on the rise

1 teaspoon salt

1 dessert spoon sugar

2 dessert spoons psyllium husk

1/2 cup seeds

Water

Mix all the dry ingredients.

Add starter and enough water so that you have a big sloppy mix (around 3 cups of water).

Let your dough rise in a warm spot for 6-8 hours.

Pre-heat your oven on its hottest temperature.

Transfer dough into an oiled bread tin and bake at 220-240 degrees Celsius for 50-65 minutes.

Let the loaf completely cool before eating.

Enjoy your foraged sourdough!