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Saturday, 4 June 2016

Baking a Three-Flour Bread (Melette's Bread) with a Sourdough Starter

While visiting a friend recently, she became so enthusiastic about the idea of a sourdough starter, that she insisted we immediately start one for her as well. As I was staying over for a few days, it seemed a brilliant idea and we set about doing just that. Naturally, she wanted us to bake a loaf of bread with it as soon as it was ready. In honour of my visit I rummaged through her grocery cupboard (with permission)  and put together the following recipe from what I found. It turned out absolutely delicious and I will definitely bake this one again. Fortunately, I had my camera at hand and snapped photos of the process as we worked.


Start by adding 1 cup (250 ml) Cake Flour, 1 cup (250 ml) oats and 2 cups (500 ml) White Bread Flour to a mixing bowl.


Add 2 teaspoons (10 ml) salt.


Add 2 tablespoons (25 ml) sugar. Mix all the dry ingredients together. If you are not using a sourdough starter, you can add a packet of Instant Dry Yeast to the dry ingredients.


Melt 100 ml butter/margarine.


Warm a cup (250 ml) sour milk/amasi to lukewarm. If you are not using a sourdough starter, you can add a packet of Active Dry Yeast to the milk and wait for it to develop before adding it to the rest of the ingredients.


Add a cup and a half (375 ml) sourdough starter along with the milk and butter.


Bring the dough together.


Knead thoroughly on a surface prepared with flour.


Cover and leave to rise to about double in size.


Once risen, knock back and knead through again.


Place the dough in a bread pan. cover and allow to rise again.


Brush with a egg yolk and sprinkle with  oats.


Bake in a preheated oven at 220°C for 45 minutes to an hour. Serve hot with butter.


Marietjie Uys (Miekie) is a published author. You can buy her books here:You can purchase Designs By Miekie 1 here.
Jy kan Kom Ons Teken en Verf Tuinstories hier koop.
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Jy kan Tuinstories hier koop.
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