Baking A Breakfast Loaf Using A Sourdough Starter

Searching through the kitchen cabinets of the house I'm staying in for something interesting to add to my next loaf, I came across some oats. I recalled the fruit and nuts that was available and very quickly settled on the idea of baking a delicious breakfast loaf. I once again used my sourdough starter as a raising agent. You can read all about this in a blog I published previously: Making a Sourdough Starter). I give instructions for using alternatives as well.

Add 1 cup (250 ml) brown bread flour, 2 1/2 cups (625 ml) cake flour, 1 cup oats, 100 ml raisins, 1/2 cup (125 ml) cranberries, 1/2 cup (125 ml) almond flakes, 1 tablespoon (12,5 ml) sugar and 1 tablespoon (12,5 ml) salt to a medium sized mixing bowl.
Alternative: If you wish to speed up the raising time, you can add 1/2 packet of Instant Dry Yeast to the dry ingredients. If you are leaving out the sourdough starter altogether, add the full packet.

Mix the dry ingredients well.

Add 1/2 cup (125 ml) buttermilk, 2 eggs, 1 cup (250 ml) sourdough starter, and 125 g (125 ml) melted butter/margarine to the bowl.

Bring the dough together.

Knead the dough on a lightly floured surface until it resembles an elastic ball.

Cover with plastic and allow to rise in a warm dry place.

Remove from the bowl once risen.

Knock the dough back by kneading it again on a lightly floured surface.

Prepare a baking tin with non-stick coating and lightly flour the bottom of the tin.

Place the dough in the baking dish.

Score the top to prevent the crust from cracking.

Cover with plastic and allow to rise in a warm dry place.

Preheat the oven to 220 °C and bake for roughly an hour.

Remove from the pan by turning it over.

You should hear a hollow sound when you knock on the bottom of your loaf to indicate that it is baked through.

Serve with butter, preserves and cheese.

Marietjie Uys (Miekie) is a published author. You can buy my books here:
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