Light My Path.

I tried this recipe as an experiment and couldn’t believe how good it was. I just had to share it with you. The eggs and milk give it a nice soft crumb. The only problem is that I will probably eat too much of it!

I didn’t do a pre-ferment for this recipe. Just mixed it all together in the morning.

100g fed starter

500g whole wheat flour (I used fresh milled Red hard spring wheat)

½ cup sugar (I used organic cane sugar)

3 large eggs

200g warm milk

3 T butter

2 tsp salt

Warm the milk slightly and then add the butter into the warm milk to melt it.

Mix the starter, milk, butter and eggs together and then add the rest of the ingredients. It will seem very sticky at this point.

Let rest for 1 hour and then do 4 stretch and folds 30 minutes apart.

Let the dough bulk ferment. Then shape and put into a banneton or baking pan. Put in the fridge overnight or for about 8-10 hours.

Transfer the dough to a covered roasting pan or Dutch oven and bake starting in a cold oven. Set the temp at 425 and bake 55 minutes. Don’t peak while it is baking.

Just a tip—I have not had success baking sweet bread in a loaf pan. For some reason it usually comes out a bit gummy in the middle. A boule usually comes out well.

For variety you could also add in chocolate chips or dried fruit and nuts.

Let the bread sit for at least 1 hour before slicing. Enjoy!