Breads

Sourdough Milk Bread

🍞 Breads 🍞 Plan pieczenia

Ingredients

1 cup active rye or wheat sourdough
2/3 cup milk
1/4 cup water
2 tablespoons butter, melted
1 tablespoon sugar
1 tablespoon salt
3 and 1/4 cups wheat flour
1 teaspoon dry yeast or 8 g fresh yeast

For brushing and topping

1 egg
2 tablespoons 30% cream
seeds for topping

Method

Mix the wheat flour with the dry yeast. If using fresh yeast, dissolve it first in the water. Add the rest of the ingredients and knead, adding the melted butter at the end. Knead the dough for an appropriately long time, until it is soft and elastic.

Shape into a ball, place it in a flour-dusted bowl, cover with a cloth and leave in a warm place to double in size, about 1.5 hours.

After this time, remove the dough and knead it lightly again. Shape into 2 round loaves or one large one. Leave covered for 1 hour to double in size.

Before baking, brush with an egg beaten with the cream and sprinkle with seeds.

Bake for 10 minutes at 240°C, then reduce to 190°C and bake for another 20 minutes. Bake one large loaf for about 5 minutes longer. Cool on a rack.