While a lot of sourdough recipes I see are relatively lean, with no added fat or eggs, I wanted to give a "milk bread" a shot after finding myself with a goodly quantity of whole milk nearing it's sell-by date. An egg adds extra richness too, and while I didn't add any fat to the dough itself (the milk does a more than thorough job of tenderizing) I couldn't resist brushing the top of the freshly baked loaf with a little butter. For a little bit of extra nutrition, though, I did opt for a 100% whole grain dough, and added extra grains in the form of an 8 grain hot cereal. The loaf had a nice tang, but was soft and ever so slightly sweet inside, perfect for morning toast as well as serving alongside a lunchtime bowl of soup. A slice is definitely a welcome addition to the lunchbox of parents and kids alike, and will keep you going for a while!
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Milk - Rich Multigrain Sourdough
Makes one loaf, 16 slices
40g sourdough starter (75% hydration), recently fed
82g whole milk
70g dark rye flour
- Mix well, cover with a towel and let sit at room temperature for 12 hours.
All the levain (above)
440g whole wheat bread flour
45g 8 grain hot cereal
25g buttermilk powder
1 tsp salt
270g whole milk
1 tbsp butter, melted, for brushing
- Combine the levain with the whole wheat flour, cereal, sugar, buttermilk powder, egg, salt and milk, beating well. Cover and let rest 1 hour.
- Knead for 15 minutes (I used low speed on my stand mixer).
- Cover and rise at room temperature for 2 hours, then deflate, cover and place in the fridge overnight.
- In the morning, deflate thoroughly, and rest for one hour.
- Grease a 9x5” loaf pan and scrape the dough into it.
- Cover and let rise 4-5 hours, until it crests the top of the pan.
- Heat the oven to 375F.
- Bake for 40-45min.
- Brush with butter directly out of the oven and let rest 5 minutes in the pan, then turn out and cool completely on a wire rack.
Total Fat: 2.6 g
Cholesterol: 15.8 mg
Sodium: 28.2 mg
Total Carbs: 31.3 g
Dietary Fiber: 5.2 g
Protein: 6.8 g