Recipe for Sourdough Breakfast Loaf with Carrs Flour

Sourdough Breakfast Loaf

25 mins prep + prove time

8 Hours Prove time

Bake 30-40 mins

INGREDIENTS

250g Carr’s Strong White Flour

150g Carr’s Strong Brown Flour

80g Sourdough Starter
SEE OUR SOURDOUGH STARTER RECIPE

150ml Milk

150ml Water

1 tsp Salt

80g Muesli

30ml Extra Virgin Olive Oil [for kneading]



Carr’s Strong White Flour Carr’s Strong Brown Flour

SOURDOUGH STARTER

To test if your Starter is ready to bake - drop a teaspoon of starter into a glass of water. If the starter floats it’s ready to bake with.

If it sinks, feed your starter and test again after at least four hours.

METHOD

Mix the lukewarm Milk and Water together and heat to lukewarm. Put the Salt into a cup and stir in a small amount of the fluid mix to dissolve the salt. Put to one side to add later.

Put the Flour into a large bowl and make a hollow in the centre, pour the Sourdough Starter into the hollow and mix by hand, drawing the flour into the starter with one hand in a clawing action while holding the bowl with the other hand. As the mixture gets drier, start to add the lukewarm Milk and Water. Combine the ingredients by hand to make a soft, wet dough mix.

When thoroughly mixed, add the salt solution and knead into the wet dough.

Brush a little olive oil onto your worktop, place the dough on the surface and knead for 5-10 minutes. At first, the dough will be sticky but the texture will begin to change and form a soft, smooth and elastic texture.

Then, place it into an oiled bowl and cover with cling film. Leave to rise in a warm place at approx. 22-24˚C for around 3 hours until it has doubled in size. Turn onto the oiled surface and fold it over on itself a few times. Place back in the bowl and leave to rise for another 3 hours.

When risen for the second time, turn out onto an oiled worktop, fold in the Muesli (reserving a little to sprinkle over the loaf), folding it over on itself a few times to strengthen its structure. You can either place the dough back into the bowl or into a proving basket inside a clear plastic bag.

Leave to prove again for another 2 hours or until doubled in size.

When it’s ready to bake, preheat the oven to 210˚C (Fan 190°C, Gas Mark 7) and place a tray in the bottom with 2cm of water in. This will keep the bread moist. Sprinkle a little flour onto a baking tray and place in the oven to preheat.

Tip the dough carefully onto the floured baking tray, sprinkle the leftover muesli on top and make a slash in the dough with a very sharp knife, cutting at a slight angle and cutting approx. 1½-2cm deep. Try experimenting with different shapes and patterns.

Bake in your preheated oven for half an hour, then reduce the heat slightly to 200˚C (Fan 180°C, Gas Mark 6) and bake for a further 10 minutes. To check it’s ready turn the loaf over and tap the base. It should sound hollow and be golden brown.

Place on a wire rack to cool and enjoy with your favourite hot drink for breakfast!

For baking & cooking advice go to hints & tips or call our helpline 016973 33715

Milled in the UK by Carr's Flour Mills Limited, Solway Mills, Silloth, Cumbria CA7 4AJ

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