This recipe came from The Hip Chick's Guide to Macrobiotics by Jessica Porter. It's really interesting. I didn't know you could steam bread instead of baking it! I used my plug-in steamer to do it---that saved me from having to check the water level in my pot every 15 minutes. Anywho....
2 level tablespoons miso (I used red miso, which is dark and made only of soybeans)
3 cups of cooked quinoa (you could also use rice, buckwheat, any wholegrain you have around)
3 cups of wholegrain flour (I used a mixture of brown rice and spelt flours)
oil for brushing on the loaves
raisins, seeds, onions, grated carrots, or other ingredients to add variety (optional)
Add miso to your cooked grain, mixing them together well. Put aside for two to three days in a warmish place (I waited two days). Massage it once a day to get the fermentation to occur. This will become a little smelly and wet. It is your sourdough "starter". If you use quinoa, your starter will probably have a lot of moisture, and you won't need to add water along with the dough. The night before you plan to cook the bread, add the flour a little at a time until you have a dense dough. If you're starting with a relatively dry grain, add water at the same time you're adding flour. Knead for a few minutes, then divide into two small loaves. Spread lightly with oil (safflower works). Cover with cheesecloth and then a warm, damp towel. Let sit overnight. In the morning, place the dough (wrapped in cheesecloth) in a steamer basket above boiling water, or in an electric steamer. Steam the bread for about an hour if you're using a steamer basket; I set the timer on my steamer for an hour and ten minutes. Let cool and serve. Store in a plastic bag to prevent dryout.
*Note: If you're working with gluten-free flour, you won't get normal springy bread dough, you'll get something that kinda breaks apart a lot. Don't worry about it.
Fresh steamed sourdough bread is dense and hearty, and very tasty with butter and honey. It's also quite good with hummus, sprouts and red onion as an openfaced sandwich. Despite having made it with quinoa and miso, my bread had a nice mild flavor.
Good luck and enjoy!