Baking a Three-Flour Bread (Melette's Bread) with a Sourdough Starter

While visiting a friend recently, she became so enthusiastic about the idea of a sourdough starter, that she insisted we immediately start one for her as well. As I was staying over for a few days, it seemed a brilliant idea and we set about doing just that. Naturally, she wanted us to bake a loaf of bread with it as soon as it was ready. In honour of my visit I rummaged through her grocery cupboard (with permission)  and put together the following recipe from what I found. It turned out absolutely delicious and I will definitely bake this one again. Fortunately, I had my camera at hand and snapped photos of the process as we worked.

Start by adding 1 cup (250 ml) Cake Flour, 1 cup (250 ml) oats and 2 cups (500 ml) White Bread Flour to a mixing bowl.

Add 2 teaspoons (10 ml) salt.

Add 2 tablespoons (25 ml) sugar. Mix all the dry ingredients together. If you are not using a sourdough starter, you can add a packet of Instant Dry Yeast to the dry ingredients.

Melt 100 ml butter/margarine.

Warm a cup (250 ml) sour milk/amasi to lukewarm. If you are not using a sourdough starter, you can add a packet of Active Dry Yeast to the milk and wait for it to develop before adding it to the rest of the ingredients.

Add a cup and a half (375 ml) sourdough starter along with the milk and butter.

Bring the dough together.

Knead thoroughly on a surface prepared with flour.

Cover and leave to rise to about double in size.

Once risen, knock back and knead through again.

Place the dough in a bread pan. cover and allow to rise again.

Brush with a egg yolk and sprinkle with  oats.

Bake in a preheated oven at 220°C for 45 minutes to an hour. Serve hot with butter.

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

Jy kan Kom Ons Teken en Verf Tuinstories hier koop.
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Jy kan Tuinstories hier koop.
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