Sourdough Soft Loaf bread

I love sourdough boules but I admit it is hard to fit it in a regular sandwich tupperware for my husband’s breakfast that he takes to work. I recently purchased 3 pullman loaf tins and was playing with recipes to make a regular soft sandwich bread using sourdough. My starter does not make a sour bread so it’s just perfect for a turkey, cheese and/or egg breakfast sandwich!

I know that most soft bread recipes will have milk, butter/oil, and sugar, sometimes egg but I like to keep it egg free so that it keeps longer at room temperature. I added multigrain cereal as I have some on hand and I usually buy multigrain bread anyway. Sounds healthier! You can definitely replace this with the same amount of flour, up to a cup if needed, to make a plain white loaf.

This recipe make 3 small loaf breads, 4”x7.5”.

1 cup starter

1 cup water

1 cup milk

4 1/2 – 5 cups flour

2/3 cup multigrain cereal mix (I just used Trader Joe’s brand that I always have on hand)

2 tablespoons sugar

2 tablespoons honey

1 tablespoon salt

2 tablespoons canola oil or melted butter

Procedure:

1. In a large bowl, mix starter and water until starter is mostly dissolved. Add milk and stir. Mix in 4 1/2 cups flour, multigrain mix, sugar, honey, salt, and oil. Mix until a rough dough forms. Make sure the flour is moistened. The dough won’t form a ball, just a shaggy dough. Cover and let rise overnight.

*If pressed for time, just wait until doubled, about 5 hours, lifting and folding about every 30 minutes, at least twice. Stretch into a rectangle and roll up on the short end and place in the loaf tin. Let rise 4 to 5 hours, until almost doubled. Then bake.*

2. Turn out onto a lightly floured surface and divide into 3 equal parts, about 500 grams each. Stretch one portion into a rectangle, with the short end being the size of your loaf tin. Roll up from short end and place into your loaf tin. Repeat with the other portions. Cover and let rest until almost doubled, about 4 to 5 hours.