Baking A Cereal Loaf Using A Sourdough Starter

Today's loaf is very similar to the Breakfast buns we baked a couple of blogs ago. It is a very crusty loaf, that is filled with flavour and nutrients as a result of all the grains that go into it. This loaf is very filling and will last you a long while. I love this for breakfast in the mornings and it goes brilliantly with egg.

In a large mixing bowl, measure 2 cups (500 ml) white bread flour, 1 cup (250 ml) brown bread flour and 2 cups (500 ml) oats.

Add 1 1/2 cups (375 ml) corn flakes/popped rice and 1 cup (250 ml) sunflower seeds.

Add 2 teaspoons (10 ml) salt and 1 tablespoon (12,5 ml) sugar.

Mix the dry ingredients well.
Option 1: If using Instant Dry Yeast, mix a packet in with the dry ingredients.

Add 1 cup (250 ml) lukewarm milk, 1 egg, 70 ml olive oil and 1 1/2 cups (375 ml) sourdough starter.
Option 2: If using Active Dry Yeast, allow a packet to froth up in the lukewarm milk and sugar before adding it to the dry ingredients. You may need to add more milk.

Bring the dough together.

Knead the dough for roughly into an elastic ball.

Prepare a medium sized bread pan with non-stick spray and lightly flour the bottom of the tin. Shape the dough to fit in the bread pan.

Place the dough in the pan.

Cut deep grooves in the top of the dough.

Cover with plastic and leave in a warm dry place to rise to roughly double in size.

Once risen, brush egg on the dough for a golden brown bake.

Bake for 40-50 minutes in a preheated oven at 200 °C.

Allow to cool on a wire rack.

This is a very heavy bread with lots of natural roughage. If cut while warm, it will crumble.

But who can resist cutting into a freshly baked loaf?

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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