Yield one loaf
From Beyond Basics with Natural Yeast by Melissa Richardson
Soak
(6 hours before baking)
1 C natural yeast starter
1 egg
1 C whole wheat pastry flour or (¼ C corn starch and ¾ C
whole wheat flour)
Mix together the starter and one egg. Add flour and mix until all flour is
incorporated into a rather firm ball of dough.
Cover and set to sit for 6-12 hours.
Final Batter
½ C butter or coconut oil
¾ C brown or raw sugar.
May also substitute molasses or real maple syrup.
1 egg
2 1/3 C. over ripe bananas (about 6 large bananas)
1 tsp baking soda
¼ tsp salt
½ C chopped walnuts or pecans (optional)
Preheat the oven to 350’.
Cream together the butter and sugar.
Add the egg. Add sponge mixture in chunks, mixing well after each
addition. Add the mashed bananas. To bake walnuts into the loaf, add them now. Sprinkle the baking soda and salt across the
top and mix well.
Pour into a greased and floured loaf pan. To bake walnuts into the crust only, sprinkle
walnuts over the top and press gently with the flat of your hand or the back of
a spatula to set them into the batter.
Bake for 50-60 minutes or until a toothpick or knife
inserted into the center comes out clean.
If the top of your loaf is browning too quickly, cover it with tented
tin foil and continue to bake.
As impossible as this sounds, try to wait until the loaf is
relatively cool before cutting. While
hot, it will be more prone to crumbling.
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