These Wholesome Blueberry Sourdough Muffins are exactly what they say on the tin. Wholesome. We’re back at it again with a good old breakfast recipe, and this time we’re spicing up the usual banana bread with something a little different. The classic blueberry muffin, made healthy and sourdough! These muffins are filling, fruity, and oh so yummy. Perfect for when you need a quick breakfast or a pick-me-up to keep you going until midday. Really simple, really tasty, and of course, sourdough. Let’s get into it!
If you make these Wholesome Blueberry Sourdough Muffins, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Happy Spring and I wish you all a beautiful day!
Katherine x
wholesome blueberry sourdough muffins
Ingredients
150g wholemeal plain flour
120g almond or oat flour
1 tsp baking powder
pinch fine sea salt
2 ripe bananas
100g bubbly sourdough starter
4 tbsp maple syrup
4 tbsp sunflower oil
5 tbsp unsweetened plant milk
250g fresh or frozen blueberries
Method
Preheat the oven to 180˚C (350˚F) and line a muffin tin with 12 muffin cases. In a large bowl, combine the flour, almond/oat flour, baking powder, and salt.
In a separate bowl, mass the bananas with a fork until fairly smooth (a few lumps is okay). Add in the sourdough starter, maple syrup, oil, and milk and stir everything together until fully combined.
Gradually add the dry ingredients to the bowl of wet ingredients, folding everything together with a spatula until all the flour has been absorbed and everything is well combined.
Fold in the blueberries, making sure they are evenly distributed throughout the batter. Evenly spoon the batter into the muffin cases (do this as best you can, it doesn’t have to be perfect).
Bake the muffins for 30-40 minutes until golden brown on the top and cooked through (to check they are cooked, insert a toothpick into the centre of the largest muffin – if it comes out clean, the muffins are done).
Remove the muffins from the oven and leave to cool in the tin for 5 minutes before transferring to a wire rack to finish cooling completely.
Once completely cooled, store in an airtight container in the fridge and consume within 5 days. These muffins are best enjoyed with breakfast alongside a fresh cup of coffee. Enjoy!
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If there isn’t anything I love more than Simple Sourdough Pancakes for breakfast… I honestly need to make Sunday breakfast more of a thing in my house because I sure do love a slow and super scrumptious breakfast on a Sunday morning. These Simple Sourdough Pancakes are the answer to all your breakfast problems. They’re really quick to cook, even quicker to make, and simple delicious. Best enjoyed on a warm Spring morning, outdoors, with friends and family.
We all know I love breakfast food, but pancakes are my FAVOURIE breakfast food. By far. My sister and I can sit and eat a fair few between us, topped with anything you can think of. My go-to toppings are bananas, blueberries, maple syrup, or homemade jam from our pantry. Today, I’m topping my pancakes with this Honeyed Raspberry Chia Jam which is literally so easy to make and pairs oh-so beautifully with the creamy vanilla flavour of these Sourdough Pancakes.
To start, you’re going to need to feed your sourdough starter. For this recipe, I’m feeding my starter with 1 tbsp rye flour and then 1/2 cup white flour. I give my starter a little rye flour just to give her a boost after she comes out of the fridge, but mainly you want to be using white flour to create a lovely fluffy pancake texture. Like mother, like daughter, you want your sourdough starter to be as thick as pancake batter in this recipe.
The pancake batter itself is really simple to make (and for consistency, I’m making them plant based)! That’s right, you don’t need eggs to make beautiful pancakes. You just need to know how to cook them so that they’re not all slimy in the middle (this took me quite some time to learn…). When making sourdough pancakes, I’ve learnt that you have to part steam them as well as fry them upon cooking.
To do this, I add a little oil to my pan and drop on a couple spoons of batter. On a medium-low heat, I cook the pancake for about 5 minutes using a lid to cover the pan. Essentially what this achieves is a nice crisp fried underside of the pancake (as per usual) whilst ensuring that the middle of the pancake is properly cooked through. This recipe takes a little longer than regular pancakes to cook, so have patience. It’s totally worth it.
½ cup milk of choice (I used unsweetened oat milk)
sunflower oil, for greasing
Method
In the evening
In a large mixing bowl, add the sourdough starter, sunflower oil, maple syrup, vanilla extract, and milk of choice. Whisk everything together until just combined, being careful not to overmix (you want as many air bubbles as possible).
In a separate bowel, add the flour, baking powder, and salt. Stir everything together until fully combined.
Add the flour mixture little by little to the sourdough mixture, whisking all the time, until all the flour mixture has been added and a thick batter has formed. Add an extra tbsp of milk if the batter is too thick.
Scrape down the sides of the bowl, cover, and place in the fridge to ferment overnight (12 hours).
In the morning
Remove the pancake batter from the fridge a couple of hours prior to cooking, to let the batter come to room temperature.
Once ready to cook, place a frying pan (I’m using a cast-iron skillet) over a medium-high heat and heat your oil in the centre of the pan*.
Place a ladleful of the pancake batter in the middle of the pan and spread a little with a spatula. Reduce the heat all the way down and cover with a lid*.
Once the pancake is golden on the underside, flip with a spatula and let fry on the other side – DO NOT FLATTEN! Pressing down on the pancakes squashes out all the lovely air bubbles, and you’ll end up with floppy, rubbery pancakes.
Once cooked through and golden brown on both sides, remove the pancake from the heat and place on a plate. Repeat steps 3-5 for the rest of the pancake batter until all of it is used up.
To serve, I love to top my pancakes with Honeyed Raspberry Chia Jam and a drizzle of maple syrup, paired with a large mug of steaming hot coffee. Best enjoyed in the morning sunshine!
*The secret to beautiful golden pancakes is to make sure you use plenty of cooking fat for greasing the pan – I love using an unsalted plant based cooking butter, helping to achieve gorgeously crispy golden pancakes.
*When cooking sourdough pancakes, I always make sure to cook on the lowest heat possible, as the batter in the centre of the pancake tends to take a little longer to cook than regular pancakes – there’s nothing worse than crispy pancakes on the outside but raw batter in the middle. Adding a lid on the top of the pan also helps with this, helping to steam cook the top of the pancake at the same time as frying, creating soft and fluffy centres.
Give your Sunday breakfast an upgrade with these Simple Sourdough Pancakes. I hope you love them as much as I do. If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Happy Springtime and I wish you all a beautiful day!
Katherine x
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Sourdough… granola? Before you go back and read that again, no I didn’t make a typo. This is The Crunchiest Sourdough Granola and it’s one of my absolute favourite granola recipes ever! This recipe is everything you could want – we’re talking aromatic vanilla, sweet brown sugar, cosy cinnamon, and you can’t forget the pecans. I love this granola, my sister loves this granola (just don’t tell her its sourdough), and I’m sure you’re going to love this granola too.
I’m very much a breakfast food person. Give me breakfast for all meals of the day, any day. You just have to know how to switch it up a bit and then it never gets boring. My Crunchy Sourdough Granola is the best way to do that. I know sourdough granola is not a ‘conventional’ recipe but trust me… it’s bomb! Now, unlike all the other ‘sourdough’ things you can buy in the supermarkets nowadays, I’m not using it here as a buzzword. This recipe is not particularly healthy, and it’s not really ‘better for you’ than a regular granola recipe would be.
BUT it is far more delicious. I honestly created this recipe on a whim one day when I’d fed my sourdough starter and realised I didn’t have enough flour to bake a loaf of bread. Not wanting to waste all that bubbly, sourdough goodness, I just chucked it in a bowl along with some oats and other yummy granola ingredients and HEY PRESTO! Sometimes you just end up with an absolute gem of a recipe without much hassle (although this is very rare – usually I’ll have to test a recipe several times before it comes out tasting right).
For this recipe you’re going to need your everyday oats. In this recipe I’m using organic porridge oats because that’s what I had in the cupboard. You could also use steel cut, rolled, or jumbo oats if you wanted. It depends on how crunchy you like your granola. You’re also going to need some bubbly, active sourdough starter, fed with white flour – you could use rye or wholemeal flour to feed your starter but I found that it makes the granola taste kind of cheesy… not very pleasant with your yoghurt and fruits :(((((((
Once your starter has risen nicely, it’s really a matter of shoving everything into a bowl, giving it a good stir, and baking it until golden brown and fragrantly delicious. You can add any extras that you want. I’m using a mixture of almonds, pecans, hazelnuts, and pumpkin seeds, but you could use any nuts, seeds, or fruits that you wanted. Just bare in mind that any dried fruits may char and turn bitter if baked for too long. Now, let’s get into the recipe!
2 cups oats of choice (I’m using organic porridge oats)
½ cup coconut sugar (or brown sugar)
1 tsp ground cinnamon
½ cup bubbly sourdough starter
¼ cup sunflower oil
1 tsp vanilla extract
½ cup nuts of choice (I’m using almonds, pecans, and hazelnuts)
3 tbsp seeds of choice (I’m using pumpkin seeds)
Method
Preheat the oven to 140C and line a baking sheet with parchment paper.
In a large mixing bowl, combine the oats, sugar, and cinnamon together. Add in the rest of the ingredients (except for the nuts, seeds, and fruits) and stir until everything is fully combined.
Chop the nuts and add them to the bowl along with your seeds/fruits of choice. Fold everything in with a spoon until all your chosen ingredients are evenly distributed.
Transfer the granola to the prepared baking tray, flatten with a spatula so that it lays evenly on the tray, and bake for 50-60 minutes. Keep a close eye out for burning, and turn the tray around in the oven after 25-30 minutes for a more even bake.
Once golden brown, smelling delicious, and crisp in the middle, remove the granola from the oven and leave to cool completely. Once cooled, break or smash apart into clusters and store in an airtight container for up to 1 month.
My favourite way to enjoy this Crunchy Sourdough Granola is the top it onto dairy-free yoghurt and seasonal fruits (or if I’m feeling lazy, just enjoy it as a cereal). I hope you love this recipe as much as I do. If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Happy Springtime and I wish you all a beautiful day!
Katherine x
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When you wake up in the morning with a hankering for breakfast, what could be better than a Rustic Sourdough Bagel?! We’re going basic today, because truly there’s nothing more I’m craving right now that a cream cheese bagel and if this recipe is for anything, it’s to satisfy that craving. These bagels are soft and chewy and the sourdough flavour really complements a generous helping of cream cheese (dairy free, of course). Grab yourself a coffee and let’s get baking!
For this recipe, you’ll want to activate your starter with a mini punch of rye flour before giving it a good feeding with solely white flour. I don’t know about you but wholemeal bagels are not a vibe. I want that light, airy, fluffy texture that a nice plain/all purpose flour provides. I’m feeding my starter with 2 tbsp of rye flour just to wake her up from a long vacation in the fridge, then I’m feeding her with 2/3 cup of plain white spelt flour. I often use spelt flours in my baking because they’re an ancient grain – would you be interested in learning about why ancient grains are important? Let me know!
I’m also not going to add too much water to my starter for this recipe – let’s keep her nice and thick like waffle batter (or even a tad thicker). Once she’s fed, I leave my sourdough starter on the counter to rise throughout the day. Since we’re feeding with mainly white flour, we need to keep a closer eye on when she reaches her peak – white flour sourdough starters tend to flop really quickly which is why we need her nice and thicc today. Once lovely and risen and bubbly, our starter is ready to use!
the stretch-and-fold-process
Instead of kneading my sourdough, I prefer to complete iterations of a stretch and fold process about half an hour after I’ve initially made the dough. To stretch and fold the dough, take the top half of the dough, and stretch it out away from you (but do not pull it apart). Fold this stretched out half over the top of the rest of the dough. Turn the whole dough 90˚ and repeat the whole process until you’ve gone all the way around. I then place the dough back in the bowl and leave it for another half an hour before repeating again. I’ll repeat this entire process 3-4 times throughout the evening. At the end of the stretch and fold process your dough should no longer be dry and flaky but elastic and fairly smooth.
In a large mixing bowl, add the water, sourdough starter, and oil. Whisk everything together until only just combined.
Add in the flour 1 cup at a time along with the salt, stirring all the while until a dough begins to form. You may need more or less flour depending on how sticky or dry it becomes.
Once everything has started to come together, using clean hands, knead the dough a little in the bowl until all the flour has been absorbed and everything is fully combined. You should have a fairly shaggy dough.
Scrape down the sides of the bowl and cover with a damp tea towel. Leave to sit in a warm place for 30 minutes before completing the stretch and fold process (see above for details).
After you’ve completed several iterations of the stretch-and-fold process, cover your dough with a damp tea towel once again and leave to prove for 8-12 hours overnight.
In the morning
Your dough should be nicely risen and puffy come morning. Turn the dough out onto a well floured surface and leave to sit for 10 minutes. After this time, perform one last -stretch-and-fold.
Using a pair of scissors or a knife, divide the dough into 10-12 roughly equal pieces. Roll each piece into a ball. To make the bagel shape, stick your thumb through the middle of each dough ball to form a hole.
Stretch out the hole a little, going around the bagel to make it nice and evenly round, until you’re happy with the shape. Repeat until all the dough has been made into bagels.
Place each bagel onto a baking tray lined with parchment paper and sprinkled with a little flour (this prevents the dough from sticking). Let prove for 1-2 hours until well risen and puffy.
Once so, preheat the oven to 180˚C (350˚F). Fill a large saucepan half way up with water and bring to the boil over a high heat. Add a tbsp of honey, sugar, or maple syrup to the water once hot.
Once boiling, add the bagels a couple at a time to the water and let cook for 1 minute on each side. Take them out of the water and leave to drain on a towel for a few minutes before transferring back to the baking tray.
Repeat this process for all the bagels. Once all the bagels have been partially cooked, bake them in the oven for 20-30 minutes until golden brown and the crust is semi-firm to the touch.
Keep an eye on the bagels as they cook because all ovens are different. You want your bagels to be cooked throguh, but leave them too long and the crust will go too crispy (and we want chewy bagels).
Once baked, remove from the oven and leave to cool completely. Once completely cooled, these bagels can be stored in the bread box for up to 4 days, or in the freezer.
Serve these bagels fresh or toasted, spread with lots of (dairy free) cream cheese. Or however you want 🙂
I hope you love my Rustic Sourdough Bagels as much as I do. If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Happy Spring and I wish you all a beautiful day!
Katherine x
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It’s that time of year when the rhubarb starts to shoot out of the ground once again, providing us with those beautiful bright pink stalks full of both sweet and sour. We grow a lot of rhubarb here, and so most of it gets used to make this Rhubarb Brown Sugar Jam. Using brown sugar in this recipe really deepens the flavour of the jam, giving you a rich and caramel-y flavour that cuts oh-so beautifully through the tartness of the rhubarb. If you’re a jam lover, and looking to make your own this Spring, then this recipe is for you.
First and foremost, of course, you need to make sure that you’re all set to make and preserve some jam. Before I do anything else, I like to turn on my oven and sterilise my jam jars. To do this, place 3 x 16oz jam jars in the oven and preheat to 100˚C. Leave the jars in the oven to heat and sterilise whilst you make the jam. Making the jam is the easy part. Rhubarb jam is particularly easy because it thickens really quickly and you don’t need to make it very ‘jelly’ like before it’s set enough.
I suppose the consistence of this Rhubarb Brown Sugar Jam is more similar to a really thick sauce than a conventional ‘grab off the shelf jar of strawberry jam’ but that’s because we want to use MORE fruit and LESS sugar. I’ll go into detail in the method for the consistency and temperature so don’t worry. This recipe can’t really go wrong unless you burn it which won’t happen :))) Enough waffling, let’s get into the recipe!
500g light brown sugar (add more or less depending on how sweet you want the jam)
1 lemon, the zest and juice
Method
First, wash 3 x 16oz jam jars in hot soapy water. Rinse well before putting in the oven. Preheat the oven to 100˚C and leave the jam jars in the oven to sterilise whilst we cook the jam.
In a large saucepan with a thick base, add the chopped rhubarb, brown sugar, lemon zest and juice. Stir everything together with a wooden spoon until the rhubarb is coated in the sugar.
Turn on the stove and heat the ingredients on high until the sugar dissolves and the rhubarb starts to break down. Stir occasionally to help with this process.
Bring the ingredients to the boil, then continue to heat on medium-high until the rhubarb has completely broken down and the jam is at least 85˚C (to check this, I use a jam thermometer but a normal cooking thermometer will work fine too – just be careful).
Continue to stir the jam all the while until it has thickened to your liking. If the jam starts to stick too much to the bottom of the pan, reduce the heat.
Once the jam is up to temperature and thick to your liking, remove the pan from the heat and leave it to cool for a couple of minutes until it has stopped bubbling.
Remove your jam jars from the oven and place them on top of a tea towel on a flat surface. Carefully spoon the jam into the jars (through a funnel if you have one). Push the jam around in the jar with a plastic spatula to remove any air bubbles, then put the lid on the jar tightly and leave to cool and seal for 24 hours.
The next day, label the jars with their contents and the date of preservation before transfer the jars to a cool, dry place and store until you’re ready to use them. Any partially filled jars should be kept in the fridge immediately once cooled and used up first.
Once open, consume within 1 month. This jam is best served on a freshly baked Sourdough Shortcake with a nice hot cup of tea.
I hope you love my Rhubarb Brown Sugar Jam as much as I do. If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Happy Spring and I wish you all a beautiful day!
Katherine x
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Okay, I admit I’m just fuelling my own brioche addiction with these recipes but these Sourdough Brioche Rolls really hit the spot. I’ve posted a few sourdough brioche recipes now but these ones are probably my favourite so far. I’m a sucker for easy breakfasts, and these sourdough brioche rolls are fluffy, sweet, and super easy to stick in the toaster, butter generously, and stuff in my face with relish of a wintry February morning. This recipe actually uses exactly the same dough recipe as my Sourdough Brioche Loaf recipe, but I’m going to show you how to make the simplest rolls out of it.
First things first…
We’re well used to what goes on in the Amongst The Flour kitchen by now, I’m sure you guys can tell me what we need to do first. You guessed it, we gotta feed our sourdough starters! I sadly had to throw out my starter a few days ago as she’d gone literally rancid (don’t ask me how I don’t know?) so we’re using a brand new baby this time around. As usual, I’ve fed my starter each day with a 1:1 ratio of rye and white flour, for the best results. For this recipe, this ratio of flour is just fine, but if you want a lighter, meltier, fluffier brioche, I suggest feeding with JUST white flour. You’ll need to keep tabs on the growth of your starter throughout the day, and use it at its peak as soon as it reaches.
Once you’ve got a beautifully bubbly and well risen sourdough starter, add that baby to a bowl along with the rest of the ingredients. As always, I use unsweetened oat milk (at room temperature) and extra virgin olive oil in this recipe. Of course you can use whatever you like, but these are just my preferred ingredients after lots of trial and error. We’re adding maple syrup into this dough, and like usual we’re using the A grade rich stuff (because everyone knows that’s best).
Whisk up all of those wet ingredients until they’re fully combined and then add in the flour a little at a time. I always use strong white bread/bakers flour for my breads but all-purpose flour works alright too. I simply find that bakery grade flours provide you with a nicer bread structure, AND a much lighter texture. Add the flour one cup at a time until you end up with a smooth and elastic dough that is not sticky. Add more or less flour as needed. You want your dough to be of low-ish hydration, but not dry and flaky (and this all depends on the humidity of your kitchen).
Once you’ve got a beautiful and tacky dough, knead her a few times before shaping into a ball, placing into a well-oiled bowl, covering with a DAMP tea towel, and leaving the ferment overnight. Always cover your dough with damp tea towel before proofing so that you don’t end up with a dried out and crispy layer on the top of your dough in the morning.
Stretch-and-fold…
About 1 hour after you’ve put the dough onto proof, you’re going to want to stretch-and-fold the dough. The stretch-and-fold process allows for extra gluten strands in your dough and makes the end result fluffier. To complete a stretch-and-fold, go ahead and take the top half of the dough and stretch it away from you. Fold the stretched out half of the dough over the rest of the dough. Turn the dough 90 degrees and repeat until you’ve gone all the way around. Then shape the dough back into a ball and place back into the bowl.
You’ll want to repeat this process 2-3 times more, leaving 30 minutes in between each iteration. After that, you’re free to re-cover the dough and let that baby rest for the night. In the morning, your dough should have risen to fill the bowl (or at least doubled in height). Turn the dough out onto a lightly floured surface and complete one last stretch-and-fold before leaving to sit for 15 minutes (this is called the autolyse process and makes the dough much easier to handle later on).
After 15 minutes, cut the dough into 12 roughly even pieces. We’re now going to shape each of these pieces into a roll. Take one piece of dough and gently cup your hands on the far side of the dough. Pull it towards you into a scooping motion before turning 180 degrees and repeating the process until you’ve got a perfectly round little roll. Place the roll onto a lined baking sheet, and repeat this process for the rest of the pieces. Cover the rolls with a damp tea towel and let prove for 1-2 hours, until they’ve increased in size by 50% and are nice and puffy.
Towards the end of the 1-2 hour proof, preheat the oven to 180°C (350°F). Lightly brush the rolls with a little melted dairy-free butter or plant milk, and bake in the oven for 30 minutes until golden brown on the top. Once cooked, remove from the oven and leave to cool for at least 20 minutes before slicing in half and serving. I LOVE to enjoy these sourdough brioche rolls smothered in dairy-free butter and drizzled with honey (and a sprinkle of salt if I’m feeling it). Once completely cooled, you can store these rolls in an airtight bag in the freezer and simply defrost and toast when you want them.
And it’s really as simple as that. Super easy Sourdough Brioche Rolls, perfect for breakfast or just whenever. I really hope you love these brioche recipes as much as I do (should I continue the series?). If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Have a warm and cozy winter, and stay safe and healthy this February! I look forward to hearing from you soon!
Take your sourdough starter out of the fridge and give it a good feed. For this recipe you’ll want your starter to be about the same thickness as pancake batter.
Leave the starter to come to room temperature and double in height throughout the day. By about mid-late afternoon, your starter should be ready to use.
In the afternoon
Once the starter is nice and bubbly and at least double the height it was originally, pour the stated amount into a large mixing bowl. Add in the milk, oil, syrup, and vanilla, and whisk everything together until combined.
Add in the salt and the flour one cup at a time, until everything is combined. You’ll want to use your hands as you add the last of the flour to make sure it’s fully incorporated. Knead gently in the bowl for a few minutes until smooth and fairly elastic.
Shape the dough into a ball and cover with a damp tea towel. Leave to prove for 8-12 hours overnight. During the fermenting process, complete 2-3 stretch and folds to create long gluten strands in the dough. Complete the first stretch-and-fold after 1 hour, and then the other 1-2 every 30 minutes afterwards.
The next morning
In the morning, your dough should have risen to fill the bowl, or at least doubled in height. Turn the dough out onto a lightly floured surface and complete one last stretch-and-fold before leaving to sit for 15 minutes (this is called the autolyse process and makes the dough easier to handle later on).
After 15 minutes, cut the dough into 12 roughly even pieces. We’re now going to shape each of these pieces into a roll. Take one piece of dough and gently cup your hands on the far side of the dough. Pull it towards you into a scooping motion before turning 180 degrees and repeating the process until you’ve got a perfectly round little roll.
Place the roll onto a lined baking sheet, and repeat this process for the rest of the pieces. Cover the rolls with a damp tea towel and let prove for 1-2 hours, until they’ve increased in size by 50% and are nice and puffy.
Towards the end of the 1-2 hour proof, preheat the oven to 180°C (350°F). Lightly brush the rolls with a little melted dairy-free butter or plant milk, and bake in the oven for 30 minutes until golden brown on the top.
Once cooked, remove from the oven and leave to cool for at least 20 minutes before slicing in half and serving. I LOVE to enjoy these sourdough brioche rolls smothered in dairy-free butter and drizzled with honey (and a sprinkle of salt if I’m feeling it). Once completely cooled, you can store these rolls in an airtight bag in the freezer and simply defrost and toast when you want them.
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By now, we all know that I hate aquafaba with a passion. It is literally my least favourite ingredient in the world (bar maybe coconut cheese) and that’s why I am adamant that I will NEVER use it in any of my bread recipes. In my mission to avoid this darn ingredient, I’ve created this Sourdough Brioche Loaf recipe! A few months ago, I posted a super delicious Sourdough 4 Braid Brioche Loaf recipe which also had no aquafaba, and today we’re repeating the exercise, but making it a little simpler along the way.
This super simple Sourdough Brioche Loaf is super light, super fluffy, super buttery, and the best upgrade to your breakfast. All of that, and it’s traditionally fermented, making it lighter on your gut and therefore easier to digest. I got the inspiration for this recipe simply because I wanted to enjoy a brioche without having to braid it! I love a good French toast made with brioche and using sourdough starter instead of yeast just takes the biscuit.
Something about a slightly sweet, buttered slice of brioche just sings cosy winter time for me, and I’m making the most of the cold weather whilst its still here, to indulge in a few extra baked goods. I love to enjoy this brioche bread freshly sliced and still slightly warm, spread with dairy-free butter and a drizzling of honey. Adding a pinch of cinnamon always adds a bit of warmth to the whole thing too. Okay, without further ado, let’s get into how we make it!
Baker’s Schedule…
DAY ONE
As is the way we do things here, this recipe starts by feeding our sourdough starters! First thing in the morning, I take my starter out of the fridge and leave her to come to room temperature before giving her a generous feed. For this recipe, I’m feeding my starter in a 1:2 ratio of rye and white flour. I usually add in equal measures, but for this recipe we want to dough to be a bit lighter and fluffier, so I add more white flour. After feeding, let your starter double in size over the course of the day.
Once beautifully risen and very bubbly, I make a start on the dough. For this recipe, I use unsweetened oat milk (at room temperature) and extra virgin olive oil. You can use whichever plant milk you like – I tend to use oat milk in my baking because I’ve found it’s most stable at higher temperatures. You can also use melted dairy-free butter instead of olive oil if you wish, just make sure you have the exact same amounts (I consider olive oil to be more of a wholefood than dairy-free butter which is why I use it more often). For maple syrup, I use the rich A grade stuff for the best flavour, but you could use any alternative you like as long as it’s not too heavy e.g. I wouldn’t recommend molasses or similar.
Whisk up all those wet ingredients until well combined, then go ahead and add in the flour. For this recipe I’m using strong baker’s flour (also known as bread flour) instead of all-purpose/plain because I find it gives you a much softer bread at the end. Add in the flour one cup at a time, until your dough is smooth and elastic (not sticky). You might need to add more or less flour, depending on how wet your sourdough starter is and the humidity of your kitchen. Once a dough has formed, knead her a few times before shaping into a ball, place in an oiled bowl, covering with a DAMP tea towel, and leave to ferment overnight.
During the fermenting process, we want to complete a few stretch-and-folds for extra gluten strands and fluffiness. To complete a stretch-and-fold, go ahead and take the top half of the dough and pull it away from you. Fold it over the top of the rest of the dough, then turn the dough 90 degrees and repeat this process until you’ve gone all the way around. Do this 2-3 times, leaving 30 minutes or so in between each iteration. After that, cover your dough once again and let that baby rest for the night.
DAY TWO
In the morning, your dough should have risen to fill the bowl, or at least doubled in height. Turn the dough out onto a lightly floured surface and complete one last stretch-and-fold before leaving to sit for 15 minutes (this is called the autolyse process and makes the dough easier to handle later on). After 15 minutes, it’s time to shape the dough. To do this, cup your hands on the far side of the dough, and pull it towards you in a scooping motion. Turn 180° and repeat. We’re aiming to create a tall and firm loaf shape.
Once you’re happy with the shape of your dough, place her into a parchment paper lined loaf tin, seam-side down (if you can). Cover with a DAMP tea towel and leave to prove for 1-2 hours, or until the dough has risen to fill the tin. Towards the end of the prove, preheat the oven and brush the loaf with some plant milk or melted dairy-free butter. Bake until lovely and golden brown, then let cool completely. Slice, spread generously with dairy-free butter and drizzle with honey (or maple syrup) and enjoy! This brioche also works really well toasted or as French toast.
And there it is in all its golden glory – another super simple Sourdough Brioche Loaf with no funny business. I really hope you love this brioche recipe as much as I do. If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Have a warm and cozy winter, and stay safe and healthy this February! I look forward to hearing from you soon!
Katherine x
Super Simple Sourdough Brioche Loaf
Ingredients
110g (1/2 cup) bubbly, sourdough starter
125ml (1/2 cup) unsweetened plant milk
65ml (1/4 cup) olive oil
2-3 tbsp maple syrup
1 tsp vanilla extract
450g (3 cups) strong white bread flour
1/4 tsp salt
Method
In the morning
Take your sourdough starter out of the fridge and give it a good feed. For this recipe you’ll want your starter to be about the same thickness as pancake batter.
Leave the starter to come to room temperature and double in height throughout the day. By about mid-late afternoon, your starter should be ready to use.
In the afternoon
Once the starter is nice and bubbly and at least double the height it was originally, pour the stated amount into a large mixing bowl. Add in the milk, oil, syrup, and vanilla, and whisk everything together until combined.
Add in the salt and the flour one cup at a time, until everything is combined. You’ll want to use your hands as you add the last of the flour to make sure it’s fully incorporated. Knead gently in the bowl for a few minutes until smooth and fairly elastic.
Shape the dough into a ball and cover with a damp tea towel. Leave to prove for 8-12 hours overnight. During the fermenting process, complete 2-3 stretch and folds to create long gluten strands in the dough. Complete the first stretch-and-fold after 1 hour, and then the other 1-2 every 30 minutes afterwards.
The next morning
In the morning, your dough should have risen to fill the bowl, or at least doubled in height. Turn the dough out onto a lightly floured surface and complete one last stretch-and-fold before leaving to sit for 15 minutes (this is called the autolyse process and makes the dough easier to handle later on).
After 15 minutes, it’s time to shape the dough. To do this, cup your hands on the far side of the dough, and pull it towards you in a scooping motion. Turn 180° and repeat. We’re aiming to create a tall and firm loaf shape.
Once you’re happy with the shape of your dough, place her into a parchment paper lined loaf tin, seam-side down (if you can). Cover with a DAMP tea towel and leave to prove for 1-2 hours, or until the dough has risen to fill the tin.
Towards the end of the prove, preheat the oven to 180°C (350°C) and brush the loaf with some plant milk or melted dairy-free butter. Bake for 30-45 minutes until lovely and golden brown, then let cool completely. Slice, spread generously with dairy-free butter and drizzle with honey (or maple syrup) and enjoy! This brioche also works really well toasted or as French toast.
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It’s December now, and I’m starting to feel the Christmas spirit with these Vegan Cranberry & Orange Rolls. All throughout the autumn I was making batches of cinnamon rolls to keep my soul happy, but since the yule tide is just around the corner, I wanted to spice things up a little and give my usual cinnamon rolls a Christmas twist. These cranberry and orange rolls are just the thing to do it! The dough is soft, fluffy, and zesty with the scent and taste of fresh oranges. The filling is sweet, tart, sticky, and all things cranberry. I absolutely adore this flavour combination and these rolls are just PERFECT for breakfast time over the holiday season.
For once, I’m making rolls WITHOUT using sourdough starter. You heard it straight from me: when it comes to Christmas, I like things to be ASAP (as simple as possible). That’s why I created my ebook ‘A Simple Christmas’. A Simple Christmas is a collection of vegan recipes for the holiday season. This ebook is full to the brim with rich, warming, and simple foods to help you enjoy Christmas in a kind and stress-free way. In 70+ pages, I share with you my favourite recipes to celebrate the yule tide and all of its flavours. You can look forward to simple and delicious recipes such as Cosy Gingerbread Waffles, Frozen Berry Cinnamon Rolls, Winter Vegetable Wellington, Stollen for Snowy Days, and so much more!
Shop Our Latest Ebook
A Simple Christmas is a collection of vegan recipes for the holiday season. This e-book is full of rich, warming, and simple foods to help you enjoy Christmas in a kind and stress-free way.
In 70+ pages, Katherine shares with you her favourite recipes to celebrate the yule tide and all of its flavours. This e-book takes your average recipe book and gives it a vegan twist, with a multitude of recipes ranging from traditional Christmas favourites to new seasonal dishes. You can look forward to simple and delicious recipes such as: Cosy Gingerbread Waffles, Frozen Berry Cinnamon Rolls, Winter Vegetable Wellington, Stollen for Snowy Days, and so much more!
It is my hope that, within these pages, I can help you to celebrate the holiday season in a simple and exciting way. Whether you’re completely new to the plant based world, have been here for a long time, or just want to try your hand at something different in the kitchen, this ebook is here to supply you with a multitude of vegan recipes to enjoy this winter. Hearty, warming, and simple foods are the focus of this ebook. A Simple Christmas has been curated and developed to encourage new and already vegans to try their hands at vegan festive foods this holiday season. It is our belief that nothing is better than homemade. All of the recipes in our ebook have been well tested, so you can be sure of great results in the kitchen!
Okay, onto the recipe!
If you’ve never had orange and cranberry as a flavour combination before, then baby you’re in for a treat! I know a lot of Christmas recipes contain chocolate or gingerbread or other, but I absolutely love a good fruity recipe splashed in here and there throughout the holidays. For this recipe, we’re using instant dried yeast to make a super quick, super fluffy dough. With these rolls, I wanted to make sure that you could get the best of both flavours, so I split up the flavours for different components of the rolls. We’ve got all that orange goodness in the dough, and that sticky sweet cranberry in the filling.
First things first, let’s talk produce. At this time of year, I like to use produce that’s genuinely IN SEASON. You won’t find me using fresh blueberries or otherwise over Christmastime, because those types of goodies just aren’t naturally in season where I live. As well as in season, I also make sure that as much as the food I buy is grown organically. The best way, I’ve found, to get my hands on ORGANIC, IN SEASON, LOCALLY GROWN fruits and vegetables is via a veg box. I love Riverford Organic Farms for this very reason and I make sure to get a good load of fresh fruits and vegetables from them each week (not sponsored). Riverford Organic Farms grow 100% organic (as it says on the tin). Their produce is slow grown (aka NATURALLY), their packaging is home compostable, their chefs share cooking inspiration so you never run out of ideas when it comes to cooking healthy and delicious meals with your veg (and therefore never waste any of it). Alongside all this, Riverford is employee owned, they NEVER air freight their produce, and they’re fair to both farmers and customers alike. I’ve been using Riverford’s veg boxes for almost a year now, and I’ve NEVER been disappointed.
Once you’ve sourced yourself some good quality oranges and cranberries, we can get onto baking! Now, I’m gonna share with you my secret to a super duper soft and fluffy sweet dough. First, you’re gonna want to make your own buttermilk. I know, I always do a double take when vegan recipes tell me I need buttermilk. Don’t worry. In this instance, I’m talking about something completely different. The first step to any good sweet roll dough, is to first heat your butter and milk together over a bain-marie. Instead of dairy butter, when it comes to baking I always use a vegetable fat based butter (or margarine, as it’s sometimes called). You can usually buy blocks of vegetable fat margarine in the supermarket.
To your bain-marie, add the margarine and plant based milk (unsweetened, as always). Let the margarine melt completely and stir the mixture occasionally to ensure it all heats evenly. Once the butter has completely melted, remove the bowl from the bain-marie and place it on a heat-proof surface. Now, you’ll want to let that ‘buttermilk’ cool until it is between 27-32°C. This temperature range is the PERFECT temperature for yeast, helping it to activate and do its stuff without denaturing. Once the ‘buttermilk’ is at this temperature, add in 1 tbsp of the sugar and the yeast. Whisk that all together and let sit for 5-10 minutes whilst the yeast blooms (it should get all foamy on the top).
Whilst that blooms, mix together all of your other dough ingredients in a large bowl. Add the yeasted ‘buttermilk’ to the bowl and stir everything together with a wooden spoon until a dough forms. The next part is easy, simply turn the dough out onto a clean surface and knead for a couple of minutes until its smoooooooth and elastic. Shape that baby into a ball and place in a well oiled bowl, cover with a DAMP tea towel and let double in size for around an hour. Whilst that’s proofing, we’re going to get to my favourite part – the cranberries! First time I tested this recipe, I sort of winged the filling and SURPRISE SURPRISE it turned out GREAT. Chop up your cranberries all odd and add them to a frying pan along with the sugar and orange juice. Heat on high until the sugar has fully dissolved, then lower the heat and let simmer until you’ve got a thin jam. Once the cranberries are all glossy and sticky, remove the pan from the heat and let that filling cool completely.
Now, y’all know what I say about rolling out the dough, but today we’re actually using a rolling pin! No, I’m not ill. These rolls still end up super super fluffy eve after being rolled out a little. Flour the surface, rolling pin, and the dough just a teensy bit and then roll out the dough into a 1 inch thick rectangle. Spread on that delicious cranberry filling we made earlier until evenly distributed across the top of the dough. Take the long edge of the rectangle and roll it semi-tightly into a log. Not too tight, not too loose. Cut the log into 9 individual rolls and place the rolls cut-side-up into a lined skillet. Cover with a damp tea towel and leave to rise for 30 minutes, until puffy.
Bake in the oven for 20-30 minutes until golden brown and well risen. Leave to cool for a couple of minutes whilst you make the icing, then drizzle that icing over the top until the rolls are covered and super sweet and sticky. Serve warm fresh from the oven and enjoy! I loved loved loved having one of these for breakfast on a cold and snowy morning. They seriously are probably my best rolls yet, and definitely a family favourite. I hope you love these Vegan Cranberry & Orange Rolls as much as I do. If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Have a joyous and merry winter and a very happy holidays! I look forward to hearing from you soon!
Katherine x
vegan cranberry & orange rolls…
Ingredients
For the orange rolls
140g vegan unsalted butter
250ml unsweetened plant milk
1 tbsp caster sugar
1 tbsp dried instant yeast
the zest of 1 orange
450g plain flour
50g caster sugar
1 tsp baking powder
pinch of fine sea salt
For the cranberry filling
300g fresh cranberries
8 tbsp dark brown sugar
the juice of 1 orange
For the icing
130g icing sugar
cold water, 1 tsp at a time
Method
To make the dough
Over a bain-marie, heat the vegan butter and plant milk until the butter has completely melted. Stir occasionally to make sure everything heats through evenly. Remove the bowl from the bain-marie and place onto a heat-proof surface. Let the ‘buttermilk’ cool until it is between 27-32°C, stirring every now and then to make sure the butter doesn’t form a skin.
Once at the correct temperature, add the tbsp of sugar and the yeast to the ‘buttermilk’. Whisk together and let bloom for 5-10 minutes until the yeast is frothy on the top. Meanwhile, combine all the other dough ingredients in a large mixing bowl.
Add the yeasted ‘buttermilk’ to the bowl of dry ingredients, and stir everything together with a wooden spoon until a dough has formed. Turn the dough out onto a clean surface and knead for a couple of minutes until completely smooth and elastic.
Shape the dough into a ball and place into an oiled bowl. Cover with a damp tea towel and let proof for 1 hour, until the dough has doubled in size. Meanwhile, make the filling.
To make the filling
Chop your cranberries up into chunks (not quite minced, but not too large). Add the cranberries to a frying pan along with the sugar and orange juice.
Heat the ingredients over a high heat and stir together until the sugar has dissolved. Once the mixture starts to simmer, reduce the heat and let the liquid reduce until you have a thin jam. The cranberries should be glossy and soft.
Once the cranberries are soft and the liquid almost all gone, remove the pan from the heat and leave the filling to cool completely.
To make the rolls
Onto a lightly floured surface, turn out the dough. Using a rolling pin, roll out the dough into a 1 inch thick rectangle. Spread over the cooled cranberry filling until it is evenly distributed across the surface of the dough.
Taking one lengthways edge of the dough, roll it up into a log shape (not too loose, not too tight). Cut the dough into 9 evenly sized pieces.
Into a parchment paper lined skillet or brownie tin, place each roll cut-side-up, leaving 1-2 cm in between each roll. Cover with a damp tea towel and leave for 30 minutes until the rolls are puffy.
Preheat the oven to 180°C (350°C). Place the rolls into the oven and bake for 20-30 minutes until they are well risen and golden brown on the top. Once baked, remove from the oven and leave to cool slightly.
Into a bowl, add the icing sugar and 2-3 tsp of water. Whisk together until smooth, glossy, and thin enough to drizzle off of a spoon. Add more water, 1 tsp at a time, until the desired consistency is achieves. You want it thick enough to set on top of the rolls, but not spreadable.
Drizzle the icing onto the rolls until nice and sticky. Serve the rolls warm and fresh from the oven, and enjoy!
Shop Our Latest Ebook
A Simple Christmas is a collection of vegan recipes for the holiday season. This e-book is full of rich, warming, and simple foods to help you enjoy Christmas in a kind and stress-free way.
In 70+ pages, Katherine shares with you her favourite recipes to celebrate the yule tide and all of its flavours. This e-book takes your average recipe book and gives it a vegan twist, with a multitude of recipes ranging from traditional Christmas favourites to new seasonal dishes. You can look forward to simple and delicious recipes such as: Cosy Gingerbread Waffles, Frozen Berry Cinnamon Rolls, Winter Vegetable Wellington, Stollen for Snowy Days, and so much more!
I’ll let you in on a little secret… I HATE aquafaba. It’s on of my least favourite ingredients in the world and that is why I’ve created this Vegan Sourdough 4 Braid Brioche Loaf with NO AQUAFABA. That’s right! You can enjoy fluffy, airy, and light brioche without having to hassle with using chickpea water. This brioche is super fluffy, smells like a bakery, and tastes DIVINE. It’s super buttery without the need for butter, and perfect for breakfasts (or just general snacking). All of that and it’s traditionally fermented, meaning that its easy going on the gut. My best loaf yet… let’s get into it!
I got my inspiration for this loaf from the simple yet beautiful ‘Challah’ bread. I’ve always loved the delicate twists and folds of the braided patterns of the loaf, and decided I wanted to make my own, but sourdough (and plant based). In the end, however, the loaf I came out with actually reminds me more of ‘Butterzopf’. Butterzopf is a Swiss bread traditionally eaten on Sunday mornings. It’s buttery, fluffy, and beautiful. It reminds me of my trip to Switzerland a few years ago, of sunny summer mornings spent on the deck looking at mountains from across the valley and enjoying breakfast with my family. Alpine air, fresh milk, and honey. This recipe brings back a little of those memories.
This recipe is my variation of a Butterzopf, made with vegan ingredients and sourdough starter. It feels nice to have my own recipe for this delicious bread, and I’m very excited to share it with you guys! This bread takes a little extra attention to detail (on top of the labour of love we call sourdough) but the outcome is just… *chef’s kiss*. Okay, let’s stop getting so sentimental and start baking!
Baker’s Schedule…
DAY ONE
As is the way we roll, this recipe shows Sybil (my sourdough starter) some love! First thing when I wake up, I take her out the fridge and give her a generous feeding. I always feed my sourdough starter with a 1:1 ratio of rye and white flour, and add enough water until it’s as thick as pancake batter. For this recipe, however, I recommend feeding your starter with ONLY white flour to create an extra fluffy, extra light, melt-on-the-tongue dough. After feeding, I let the starter come to room temperature and grow to at least double the original height (she’s usually ready around mid afternoon).
Once nice and bubbly, it’s time to make the dough! For this recipe, I use unsweetened oat milk (at room temperature) and extra virgin olive oil. You can use whichever plant milk you like – I tend to use oat milk in my baking because I’ve found it’s most stable at higher temperatures. You can also use melted vegan butter instead of olive oil if you wish, just make sure you have the exact same amounts (I consider olive oil to be more of a wholefood than vegan butter which is why I use it more often). For maple syrup, I use the rich A grade stuff for the best flavour, but you could use any alternative you like as long as it’s not too heavy e.g. I wouldn’t recommend molasses or similar.
Whisk up all those wet ingredients until well combined, then go ahead and add in the flour. For this recipe I’m using strong baker’s flour (also known as bread flour) instead of all-purpose/plain because I find it gives you a much softer bread at the end. Add in the flour one cup at a time, until your dough is smooth and elastic (not sticky). You might need to add more or less flour, depending on how wet your sourdough starter was and the humidity of your kitchen. Once a dough has formed, knead her a few times before shaping into a ball, place in an oiled bowl, covering with a DAMP tea towel, and leave to ferment overnight.
During the fermenting process, we want to complete a few stretch-and-folds for extra gluten strands and fluffiness. To complete a stretch-and-fold, go ahead and take the top half of the dough and pull it away from you. Fold it over the top of the rest of the dough, then turn the dough 90 degrees and repeat this process until you’ve gone all the way around. Do this 2-3 times, leaving 30 minutes or so in between each iteration. After that, cover your dough once again and let that baby rest for the night.
DAY TWO
In the morning, your dough should have risen to fill the bowl, or at least doubled in height. Turn the dough out onto a lightly floured surface and complete one last stretch-and-fold before leaving to sit for 15 minutes (this is called the autolyse process and makes the dough easier to handle later on). After 15 minutes, cut the dough into 4 pieces. Onto an un-floured surface, use your hands to roll each piece into a long strand (at least 50cm long and 1 inch thick).
Take all 4 strands, and stick them together at one end with a little water. Now, count the strands from left to right like so: 1, 2, 3, 4. Take strand 1 and place it in between strands 2 and 3. Now place strand 3 where strand 1 was originally. Make sure you cross each of the strands over fairly tightly, so that you can achieve more of a plait. Now, repeat this process but going in the other direction – count the strands from right to left like so: 1, 2, 3, 4. Take strand 1 and place it in between strands 2 and 3. Now place strand 3 where strand 1 was originally. Repeat this process, alternating between the two directions after each iteration, until all the dough has been used up.
Tuck the ends under so you have a nice round loaf at each end. Place onto a lined baking tray and cover with a DAMP tea towel for at least 2 hours, until the loaf is nice and puffed up. The loaf won’t double in size, but should rise to at least 50% larger than it was. Towards the end of the 2 hour prove, preheat the oven and brush the loaf with some plant milk or melted vegan butter. Bake until lovely and golden brown, then let cool completely. Slice, spread with vegan butter and jam (or enjoy it on its own) and serve with a cup of coffee. The perfect delight to enjoy for breakfast, tea time, or just whenever you feel like it!
And there it is in all its golden glory – a super simple Vegan Sourdough 4 Braid Brioche Loaf with NO AQUAFABA. I really hope you love this brioche recipe as much as I do, and it becomes special to you in your own way too. Thanks to this recipe, I can enjoy sunny mornings in the Swiss valleys whenever I want (sort of). If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Have a beautiful autumn and a safe and warm November! I look forward to hearing from you soon!
Katherine x
vegan sourdough 4 braid brioche loaf (no aquafaba)
Ingredients
220g (1 cup) bubbly, sourdough starter
250ml (1 cup) unsweetened plant milk
125ml (1/2 cup) olive oil
65ml (1/3 cup) maple syrup
2 tsp vanilla extract
750g (5 cups) strong white bread flour
1/2 tsp salt
Method
In the morning
Take your sourdough starter out of the fridge and give it a good feed. For this recipe you’ll want your starter to be about the same thickness as pancake batter.
Leave the starter to come to room temperature and double in height throughout the day. By about mid-late afternoon, your starter should be ready to use.
In the afternoon
Once the starter is nice and bubbly and at least double the height it was originally, pour the stated amount into a large mixing bowl. Add in the milk, oil, syrup, and vanilla, and whisk everything together until combined.
Add in the salt and the flour one cup at a time, until everything is combined. You’ll want to use your hands as you add the last of the flour to make sure it’s fully incorporated. Knead gently in the bowl for a few minutes until smooth and fairly elastic.
Shape the dough into a ball and cover with a damp tea towel. Leave to prove for 8-12 hours overnight. Whilst the dough is proving, complete 2-3 of stretch-and-folds every 30 minutes or so, to help create long gluten strands in the brioche.
The next morning
Overnight, your dough should have at least doubled in height. Turn it out onto a lightly floured surface, complete another stretch-and-fold, then leave to sit for 15 minutes.
After this time, cut the dough into four sections. On a clean work surface, roll each section out into a long strand shape (you may want to slightly wet your hands to help the dough roll). Roll the dough out until it is at least 50cm long.
Repeat for all the rest of the dough. Once all your dough is rolled out, join them together at one end. Count the dough strands from left to right 1, 2, 3, 4.
Take strip 1 and place it in between strips 2 and 3. Take strip 3 and place it where strip 1 was originally. Make sure you cross over the strands fairly tightly, otherwise you won’t get much of a plait.
Repeat step 4 going from the other side (right to left 1, 2, 3, 4). Repeat the plaiting motion from both sides until all the dough has been plaited. Once so, tuck the ends in underneath slightly before carefully transferring to a lined baking sheet.
Cover with a damp tea towel and leave to puff up slightly for 2 hours. The dough won’t quite double in size but that’s okay. Get it to puff up as much as possible, to create a really fluffy brioche.
Towards the end of the 2 hours prove, preheat the oven to 180°C (350°C). Gently brush the top and sides of the brioche with a little plant milk, before placing in the oven to bake for 30-40 minutes. Once baked and beautifully golden brown, remove from the oven and let cool completely before slicing and serving with vegan butter and lots of jam!
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You heard it right folks, we’re back and with the PERFECT recipe for these frosty November days! This Vegan Sourdough Cinnamon Roll Pull-Apart Loaf is the definition of a cosy day in the autumn – warming cinnamon, traditionally fermented (and fluffy) dough, and just a cheeky maple drizzle to make it that little bit more sticky (and delicious)! Grab the flour and let’s make the house smell like heaven – I’m already drooling!
First things first…
This recipe uses our signature sourdough starter, meaning that it takes a couple of days to make! We love using sourdough here at Amongst The Flour, not only because it deepens the flavour of our bakes, but because its better for your gut! That’s right folks, you can eat cinnamon rolls and kind of consider them healthy (much better for you than quick action yeast anyway)! By incorporating a fermentation process into your cooking and baking, you’re developing beneficial bacteria and good yeasts that will help aid the microbiome in your gut when you eat them, helping to ease digestion and improve overall gut health!
These benefits do come at a time consuming cost but its completely worth the wait! For the best fermentation, you ideally want to let your dough prove OVERNIGHT so prepare yourself for a couple days of baking! Don’t worry though! We’ll provide you with a baking schedule and simple to follow method, so that every step is super easy and you won’t get lost in the flour! Without further ado, let’s get feeding our starters!
Baker’s Schedule
DAY ONE
First thing in the morning, take your sourdough starter out of the fridge and give it a good feed. For this recipe, you want your starter to be about the same consistency as pancake batter. Leave your starter to come to room temperature and double in size throughout the day. Once your starter has risen to at least double the height and is thoroughly bubbly, it’s ready to use (this should be around mid-late afternoon).
Once your starter is ready to use, go ahead and make the cinnamon roll dough. Once the dough has been made, shape it into a ball and place in a bowl. Cover with a damp cloth and leave in a warm place to ferment overnight. Throughout the fermentation process, complete a series of stretch-and-folds every 30 minutes or so. This will help the dough to become more elastic and give us beautifully long gluten strands later on. After you’ve completed the stretch-and-fold 2-3 times, shape the dough back into a ball and leave that baby to sleep for the night.
DAY TWO
The next morning, your dough should have doubled in size and have long gluten strands. Turn the dough out onto a lightly floured surface and let sit for a few minutes. This is called the autolyse process and helps the dough knead and roll more easily. After a few minutes, use your fingers to push the dough out into a flat rectangle. DO NOT USE A ROLLING PIN – you’ll flatten out all the lovely air bubbles in the dough and make it all tough and chewy to eat. We want super fluffy rolls!
Once you’ve rolled out the dough, go ahead and spread the melted butter over the surface and sprinkle with a hearty serving of cinnamon sugar. Roll the dough up lengthways (from the long edge so you end up with a long log-shape) and cut into 12 individual cinnamon rolls. Place the cinnamon rolls in a lined loaf tin (don’t pack them in too tightly because we want them to puff up a bit more – you might want to use two tins). Cover the tin(s) with a damp tea towel and let the rolls proof for 2 hours.
At the end of the 2 hours, preheat the oven to 180˚C (350˚F). Remove the tea towel and let the loaf(s) bake in the oven for 30-40 minutes until golden brown on the top and thoroughly risen. Remove from the oven and let cool for 5 minutes before removing from the tin. Drizzle over that delicious maple icing (the more the merrier, or should that be the more the stickier) and enjoy!
And there you have it!
Super easy, super simple, super yummy sourdough cinnamon rolls (but in loaf form)! This recipe is perfect for weekends or coffee mornings with your friends – an easy peasy show stopper perfect for sharing! I love serving this pull-apart loaf for Sunday brunch with my family. Serve with a fresh hot cup of coffee (I recommend a good dunk or two) and enjoy all that sweet cinnamon goodness. Is there any better way to celebrate these cold and cosy baking days that with a little treat?
If you make this Vegan Sourdough Cinnamon Roll Pull-Apart Loaf make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Have a beautiful autumn and a safe and warm November! I look forward to hearing from you soon!
Katherine x
vegan sourdough cinnamon roll pull-apart loaf
preparation time: 20 minutes
fermentation time: 12 hours
cook time: 30-40 minutes
total time: 12+ hours
servings: 12
Ingredients
For the dough:
115g vegan unsalted cooking butter
125ml unsweetened plant milk
1 tbsp granulated sugar
Pinch of salt
150g bubbly sourdough starter
375g strong bread flour
For the filling:
4 tbsp vegan unsalted cooking butter, melted
110g brown sugar
2-3 tbsp ground cinnamon
For the icing:
150g icing sugar
1 tsp vanilla extract
maple syrup, as needed
Method
In the morning:
First thing in the morning, take your sourdough starter out of the fridge and give it a good feed. For this recipe, you want your starter to be about the same consistency as pancake batter. Leave your starter to come to room temperature and double in size throughout the day. Once your starter has risen to at least double the height and is thoroughly bubbly, it’s ready to use (this should be around mid-late afternoon).
In the afternoon:
In a small saucepan combine the butter, plant milk, sugar, and salt. Heat the ingredients over a medium-low heat until the butter has melted, the sugar and salt have dissolved, and everything is well combined. Remove the mixture from the heat, stirring continuously, until it has cooled to 27-32˚C (80-90˚F).
In a large mixing bowl, whisk together the bubbly sourdough starter and butter mixture until everything is combined (being careful not to overmix). Add in the flour and stir everything together with a wooden spoon until just combined. The dough should be a little dry and flaky.
Scrap down the sides of the bowl, cover with a damp tea towel, and leave in a warm place for 30 minutes. After 30 minutes, turn the dough out onto a clean work surface.
Take the top of the dough, stretch it away from you, and then fold it over the top of the rest of the dough. Turn the dough 90˚ and repeat this process 3 more times until you’ve gone all the way round.
Repeat this process (step 4) every 30 minutes, 2 more times until the process has been done 3 times in total over the course of about 2 hours. After doing this 3 times, cover the bowl with a damp tea towel once again and leave in a warm place to prove for 8-12 hours (preferably overnight).
The next morning:
On a clean and well-floured surface, turn out the dough. Stretch and fold the dough all the way around one more time, then turn over so its fold-side down and leave to rest for 15 minutes.
Whilst the dough is resting, line the bottom and sides of a loaf tin with parchment paper. After 15 minutes, push and gently press the dough outwards using your fingers into a large rectangle (DO NOT USE A ROLLING PIN – this will toughen up the dough).
Once the dough is around 1-inch thick, spread the melted butter over the entire surface of the dough. Sprinkle on the brown sugar and cinnamon so they are evenly distributed.
Starting from the lengthways edge, carefully roll the dough into a log shape, making sure the roll isn’t too loose or too tight (the dough needs room to grow again). Cut the dough log into 12 individual sections.
Place each of the sections into the prepared loaf tin so they fit in nicely but are not too cramped. You may need to distribute the sections between two loaf tins. Once all the dough has been placed in the tins, cover and leave in a warm place to prove for 2 hours.
Towards the end of the 2 hours, preheat the oven to 180˚C (350˚F). Once the oven is up to temperature, and the dough has risen slightly, remove any coverings, and bake in the oven for 30-40 minutes until golden brown on the top.
Remove from the oven and leave to cool slightly. Whilst the dough is cooling, combine the icing sugar, vanilla extract, and as much maple syrup as needed in a small bowl until a smooth and drizzly icing is achieved. Remove the bread from the loaf tin, drizzle with the icing, and serve warm. Enjoy!
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