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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One of the first things that starts growing in our garden this time of year (and that we can eat) is chives! It feels so good to start eating fresh things again, even if they are simply herbs. To celebrate the occasion, I’m sharing with you my favourite Sourdough Chive Scones recipe. This recipe is INSANELY easy, and basically the savoury version of my Sourdough Strawberry Shortcakes. They’re super simple to make and best enjoyed fresh out the oven with PLENTY of butter (dairy-free, of course).
Just look at all those lovely air pockets! I know it’s not the norm, but savoury scones are a big win in my house. We love making them for lunch during the springtime and in a family of garlic lovers, you can’t really go wrong with a little bit of chives. For this recipe, you’re going to need your sourdough starter to be super light – for this reason, we’re feeding it with JUST white flour today. I do like a wholemeal scone, but really nothing beats a good old white flour scone. Enough chit chat – let’s get baking!
To begin, add the unsweetened oat milk and apple cider vinegar to a bowl and mix to combine. Let sit for 10 minutes until it thickens slightly. This creates a ‘vegan buttermilk’ which helps to make the scones beautiful and rich.
Whilst the ‘buttermilk’ thickens, add to a bowl your sourdough starter, olive oil, and flour. Using your fingers or the back of a fork, work the ingredients together until a stringy dough starts to form.
Add in the ‘buttermilk’ a little bit at a time and work it into the sourdough mixture with a wooden spoon until a dough starts to form. You might not need to add all of the ‘buttermilk’ – just until a smooth, not sticky dough is created.
Add in the chives and knead in the bowl for a couple of minutes until they are evenly dispersed throughout. Scrape down the sides of the bowl and cover with a damp tea towel.
Leave the dough to ferment at room temperature overnight (8-12 hours).
In the morning
In the morning, preheat your oven to 180˚C (350˚F) and uncover your dough. Add in the salt, baking powder, and baking soda.
With a spoon, gently work the added ingredients into the dough. You want to make sure they’re fully incorporated but be careful not to overwork the dough, otherwise you’ll end up with hockey pucks, not scones.
Turn the dough out onto a lightly-floured surface and let sit for 5-10 minutes. After this time, use your fingers to push out the dough, stretching and flattening it gently until it is 1-inch thick.
Take a 2-3-inch cookie cutter and cut out disks from the dough. When doing this, simply press down into the dough to cut – no twisting! Otherwise the edges will seal, and you won’t get a good rise in the scones.
Place each scone onto a lined baking tray. Brush with a little plant milk before baking in the oven for 25-30 minutes until they’re well risen and gently golden brown.
Serve warm from the oven, slice in half and spread generously with butter (dairy free). Enjoy these scones for lunch or afternoon tea and savour the flavours of early spring!
I hope you love these Sourdough Chive Scones 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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I don’t know about you but my toxic personality trait is being able to eat an entire packet of crackers and hummus whilst my dinner is cooking and then still being able to eat my dinner without difficulty. Honestly, how can you blame yourself when the crackers are THIS GOOD?! These Salt & Pepper Honey Spelt Sourdough Crackers are a definite favourite in this household, and yes you must serve them with hummus.
I do low-key have a cracker obsession. “Don’t forget the crackers.” As Wallace would say. It’s my go-to snack and making them yourself sort.. of.. makes.. them.. healthy? Not really but we can convince ourselves otherwise. In this recipe I’m using honey to flavour my crackers, but you can replace this with caster sugar or maple syrup if desired.
I’m also using wholemeal spelt flour instead of white flour to make my cracker dough, because we need those fibres and nutrients. And as always, ancient grains and sourdough are easier on the gut, aiding digestion and mixing up that microbiome (which we love love love here). Without further ado, let’s get into the recipe!
In a large bowl, whisk together the sourdough starter, oil, and honey until just combined.
Add in the flour and salt and mix with a wooden spoon until the flour has fully absorbed and a dough begins to form.
Turn out onto a lightly floured surface and knead for a couple of minutes until smooth.
Add a splash of water as needed if the dough is a little dry. The dough should be smooth but not sticky or flaky.
Transfer the dough to a lightly oiled bowl, cover with a damp tea towel, and leave in a warm place to ferment overnight (8-12 hours).
In the morning
Turn the dough out onto a clean, lightly floured surface and leave to sit for 10 minutes.
Preheat your oven to 160 C.
Using a rolling pin or pasta roller, roll the dough into sheets until it is 2-3mm thin.
Cut into long rectangles or squares and transfer to a lined baking tray.
Brush with a little olive oil, sprinkle on some salt and pepper.
Bake in the oven for 10-15 minutes until golden brown and super crisp.
Leave to cool completely until crispy and firm. Serve spread with dairy-free cream cheese and a drizzle of honey, or dip into hummus. Enjoy!
Once completely cooled, these crackers can be stored in an airtight container in a cool dry place for up to 2 weeks.
I hope you love these Salt & Pepper Honey Spelt Sourdough Crackers 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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I’m back and kicking off the year with a brand new sourdough recipe! Recently, I’ve been experimenting with different types of breads and this Sourdough Walnut & Cranberry Loaf has got to be my favourite so far. I’ve always loved a good walnut cob, and cranberries in sourdough just singggggg winter time to me, so why not combine the two? This loaf is your basic white sourdough loaf, but with a subtle crunch of walnuts, and a pinch of tart sweetness from dried cranberries. Really, the best and only way to enjoy this bread is with a good slathering of cream cheese, and it is to die for!
If you make this Sourdough Walnut & Cranberry 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’ll 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 week, happy February and I wish you a safe and warm winter! I look forward to hearing from you soon!
Katherine x
Sourdough Walnut & Cranberry Loaf
Ingredients
1/2 cup bubbly, active sourdough starter
1 cup water, room temperature
1 tbsp extra virgin olive oil
3-4 cups strong white bread flour
2 tsp fine sea salt
1/2 cup walnuts, finely chopped
1/2 cup dried cranberries, unsweetened
Method
In the evening
In a large bowl, whisk together the sourdough starter, water, and oil until just combined.
Add in the flour and salt. Using your hand, work all of the ingredients together until the flour is fully absorbed and a dough has formed.
Add in the walnuts and cranberries and knead everything together until the walnuts and cranberries are evenly distributed throughout the dough.
Scrape down the sides of the bowl and roughly shape the dough into a ball. Cover with a damp tea towel, and leave in a warm place to rest for 30 minutes.
After 30 minutes, its time to stretch and fold the dough. Take the far side of the dough and stretch it away from you. Fold the stretched out dough over the top of the rest of the dough. Turn the dough 90˚ and repeat the process for the other 3 sides until you’ve gone all the way around.
Place the dough back in the bowl, cover, and leave to rest in a warm place for 1 hour. After this time, repeat step 4 again (completing another stretch and fold). Once completed, transfer the dough to a lightly oiled bowl (seam side down), cover with a damp tea towel, and leave in a warm place to prove overnight (8-12 hours).
In the morning
The dough should have risen plenty overnight. Turn the dough out onto a lightly floured surface and leave to sit for 15 minutes.
To shape the dough, place your hands on the upper half of the dough and push it across the work surface towards you. Turn 90˚ and repeat until you’re happy with the shape and height of the dough.
Place a well-floured tea towel into a large bowl. Onto the floured surface of the tea towel, place the dough seam-side up into the centre and cover with the towel. Leave to prove in a warm place for 1 hour.
After 1 hour, preheat your oven to 210˚C (450˚F) and line the bottom of a Dutch oven pan with parchment paper. Place the dough seam-side up in the Dutch oven pan and score (optional).
Once the oven is up to temperature, place the bread in the oven with the lid to the Dutch oven on, and bake for 20 minutes.
After 20 minutes, remove the lid and leave to bake for another 40 minutes until golden brown on the surface.
Remove the bread from the oven and leave to cool for a few minutes. Once handleable, remove the loaf from the Dutch oven and leave to cool completely (1 hour minimum) on a wire rack.
Enjoy this Sourdough Walnut & Cranberry loaf fresh with lots of cream cheese OR slice and seal into a freezer-safe airtight bag and freeze for up to 3 months.
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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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