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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