With the new year, I have taken up a new routine of baking a loaf of milk bread every week.
It all started on Christmas day, when I used The Little Loaf recipe to make a loaf to serve during lunch. I have made bread many times before, but I never found a recipe so good and so foolproof, like this one. I love milk bread and I think it is perfect to have for breakfast!
So a few days later I made it again, but this time I didn’t have enough bread flour left in my pantry, so I added some kamut flour I had bought to make gingerbread cookies.
The result was great, the kamut flour adding nuttiness to the bread!
I have been making this bread every week ever since, mixing 50% of strong white bread flour with 50% of kamut flour. I usually make the bread without sesame seeds on top, but that’s just a personal preference.
We love this bread so much, it has now become our breakfast of choice (with a thick layer of jam, peanut butter or Speculoos spread)!
- 250g strong white bread flour
- 250g kamut flour
- 10g salt
- 25g caster sugar
- 10g dry yeast
- 30g unsalted butter, softened
- 320ml warm full fat milk
Tip the flour into a large bowl. Add the salt and sugar to one side of the bowl and the yeast to the other. Add the softened butter and three quarters of the milk then bring the dough together with your fingertips. Slowly add the rest of the milk to bring the dough together.
Tip the dough onto a lightly oiled work surface and knead for five to ten minutes or until the dough is smooth and silky.
Roll into a ball then leave in a lightly oiled bowl covered with a tea towel or cling film until doubled in size. This should take an hour or so.
Brush a 1kg (2lb) loaf tin with a little olive oil. Tip your risen dough onto a lightly floured surface and knock back the air by folding inward repeatedly on itself. Form the dough into an oblong by flattening it out slightly and folding the sides into the middle. Roll the whole lot up so that the top is smooth with the joint running along the base then put into the prepared tin. Slash the top lengthways then brush with a little water.
Cover the tin with a tea towel and leave to prove for about an hour, or until the dough has doubled in size. Preheat the oven to 210 °C.
Bake the loaf for 25 minutes. Remove from the tin and leave to cool completely on a wire rack before slicing.