[bbd] #10 – Breakfast Breads
When I read the next theme of bbd at Baking a Sweet life I was excited ’cause a poper breakfast without a tasty bread would be simply not imaginable to me…
Ever since I played with the Hokkaido Bread the first time back in the times of bbd #1 I was amazed by this bread.
Every time I bake this bread it turns out a bit different to the one before.
And I – of course have played with the ingredients as well and it always turns out wonderful. Sometimes more compact other times real fluffy… or sometimes real sweet and fluffy or fruity or with lesser sugar or honey a real good compact bread for lunch or dinner.
Uhm you get the point, don’t you?
This time I played with the recipe and tweaked it a bit.
First I only used half the amount of the original, secondly I used whole grain spelt flour…
7 g Dry active yeast
15 g Milk powder
40 g brown sugar
6 g Salt
300 g milk
Knead for 10 minutes. Let the sponge rise 2 1/2 hours.
Divide into 4 parts and let rest 20 minutes. Proceeded as described here and let rise for 5 hours.
Before rolling parts up I sprinkled some dried berberies onto the rolled out dough…
I did not brush it with egg wash or milk.
Bake for 35 minutes at 175°C. Remove from pan and let cool down in warm oven.