Bake A Wholegrain Curry Loaf With A Sourdough Starter

We are busy with all sorts of flavoured breads and I am having a great time, as I like my food a little hot and spicy. Today's loaf is filled with flavour. It has a combination of three flours, sour milk, and the sourdough starter at its heart. And then, as if that is not enough, we add a dash of curry powder to boot! The flavours in this bread will actually increase with time, although it may prove a challenge to keep any for the next day!

I have specially arranged the three flours we will use in this order. You will need 1 cup (250 ml) oats, 2 cups (500 ml) brown bread flour, and 3 cups (750 ml) white bread flour. Add all three flours to a large mixing bowl.

Add 2 teaspoons (10 ml) salt, 2 teaspoons (10 ml) curry powder and 1 teaspoon (5 ml) turmeric. Mix all the dry ingredients well.
Option 1: If using Instant Yeast, add a packet to the dry ingredients.

Add 2 cups (500 ml) sourdough starter, 1 - 1 1/2 cups (250 ml - 375 ml) sour milk, 30 ml oil and 1 egg to the dry ingredients. I recommend adding only 1 cup sour milk to start with. When you bring the dough together, you will be able to judge how much more milk you need to add, if any.
Option 2: If using Active Dry Yeast, add a packet to the cup of lukewarm sour milk, Allow to froth up before adding to the dough.

Bring the dough together.

Knead for about 10 minutes until dough becomes elastic. Return to a clean bowl, cover with plastic and allow to rise in a dry clean place.

Knock the dough back by kneading for another 5 minutes.

Divide the dough into 4 equal balls.

Roll the balls into strings of about 40-50 cm long each.

Pinch the ends together at one of the ends.

Plait the dough by crossing the outside over the two inside strings.

Do the same thing from the opposite side.

Repeat until the whole loaf has been plaited. Tuck the ends in at the end.

Transfer to a baking tray which has been prepared with non-stick coating and lightly floured.

Cover with plastic and allow to rise in a warm dry place until about double in size.

Remove the plastic and bake in a preheated oven for 40-50 minutes at 210 °C.

Remove from the oven and the baking tray when done. When knocking on the bottom of the bread, you should hear a hollow sound. This indicates that the bread is baked through.

If you don't like your crust quite so hard, you can cover the loaf with a damp cloth while it is still hot. The steam will soften the crust.

Enjoy warm with cheese and cold meats. If you are more adventurous, you may want to add some tropical tastes, like banana or pineapple.

This is a tear-and-share loaf, which means that pieces are meant to be torn off rather than sliced.

Marietjie Uys (Miekie) is a published author. You can buy the books here:
You can purchase Designs By Miekie 1 here.

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