Milk - Rich Multigrain Sourdough
From jo_jo_ba 9 years ago
- 1 day to make
- Serves 16
A 100% sourdough loaf made tender and rich with a high portion of whole milk and an egg. While there's no oil in the hearty whole grain dough, a brushing of melted butter right out of the oven sends the decadence over the top!
Ingredients
Levain
- 40g sourdough starter (75% hydration), recently fed shopping list
- 82g whole milk shopping list
- 70g dark rye flour shopping list
Dough
- All the levain (above) shopping list
- 440g whole wheat bread flour shopping list
- 45g 8 or 10 grain hot cereal shopping list
- 55g sugar shopping list
- 25g buttermilk powder shopping list
- 1 egg shopping list
- 1 tsp salt shopping list
- 270g whole milk shopping list
- 1 tbsp butter, for brushing shopping list
How to make it
Levain
- Mix well, cover with a towel and let sit at room temperature for 12 hours.
Dough
- 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 40-45 minutes.
- 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.
People Who Like This Dish 2
- kristopher San Francisco, CA
- clbacon Birmingham, AL
- jo_jo_ba Oshawa, CA
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