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Thursday, 8 September 2016

Baking A Honeymoon Loaf With A Sourdough Starter

Today's Loaf is a very interesting one. We actually prepare both a white bread and a brown bread dough, seasoned with some sweet spices. The dough is then rolled into two 'strings', which are twisted into each other, before being rolled up in a pan.. It is exactly this intertwining of two individual components, combined with the sweet spices, that led to the name of the loaf.


To make the white bread dough, mix together 2 cups (500 ml) White Bread Flour, 1/2 teaspoon (2,5 ml) cinnamon, 1/2 teaspoon (2,5 ml) mixed spice, 2 tablespoons (25 ml) sugar and 1/2 teaspoon (2,5 ml) salt in a large mixing bowl. Mix well.
Option 1: I using Instant Yeast, add half a packet to the dry ingredients.


Add 1/ cup (125) ml sour milk, 1/2 cup (125 ml) sourdough starter and 25 ml cooking oil.
Option 2: If using Active Dry Yeast, add half a packet to the lukewarm milk and allow to froth up.


Bring the dough together in the bowl.


Knead for about 10 minutes until it makes a smooth elastic ball.


To make the brown bread dough, mix together 2 cups (500 ml) Brown Bread Flour, 1/2 teaspoon (2,5 ml) cinnamon, 1/2 teaspoon (2,5 ml) mixed spice, 2 tablespoons (25 ml) sugar and 1/2 teaspoon (2,5 ml) salt in a large mixing bowl. Mix well.
Option 1: I using Instant Yeast, add half a packet to the dry ingredients.


Add 1/ cup (125) ml sour milk, 1/2 cup (125 ml) sourdough starter and 25 ml cooking oil.
Option 2: If using Active Dry Yeast, add half a packet to the lukewarm milk and allow to froth up.


Bring the dough together in the bowl.


Knead for about 10 minutes until it makes a smooth elastic ball.


Roll the dough into two elongated 'strings'.


Twist the dough into each other.


Prepare a round cake tin with non-stick coating and lightly flour the surface.


Roll the twisted dough up in the cake tin.


Cover with plastic.


Allow to rise to double in size in a warm dry place.


Bake for 40-50 minutes in a preheated oven at 200 °C.


The bread is ready when you knock on it and hear a hollow sound in return. Remove from the oven.


Remove from the cake tin and allow to cool on a wire rack.


The bread is best fresh from the oven and enjoyed with spicy meat stew.


This is a tear-and-share loaf, which is meant to be torn from the loaf, rather than sliced.


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