Sourdough Breakfast Breads

Sourdough Breakfast Bread and Cinnamon Sugar Sourdough Breakfast Bread and Oats Sourdough Breakfast Bread and Salt
Felt a twinge of sympathy for grim, tepid, sliced white toast providers while browsing Lepard’s How-to-bake series, but notched up another win in the dual campaigns for wiser breakfast options, and recipes for using up that last little bit of starter that would otherwise be wasted.
300g bread flour
300g wholemeal flour
3 tablespoons brown sugar
1 tablespoon molasses
400g water
approximately 20g left over starter
Combine flours and sugar in a large bowl and make a well in the centre. Tip water into the left over starter’s container, with the molasses, and stir to dissolve, then pour into the well in the flour bowl. Stir vigourously to form a sticky dough; cover and stand at room temperature over night. Early next morning, oil a section of bench top and scrape dough from bowl onto the slick surface. With oiled hands, stretch and fold dough once or twice, before dividing dough into twelfths. Shape each portion into a ball and slide into an oiled muffin tray cup. Cover and rest for about an hour. Pre-heat oven to 200°C. Brush each bread with a little beaten egg and sprinkle with a pinch of topping (for example: cinnamon sugar, salt flakes or rolled oats). Bake for 20 minutes or until puffed and golden. Enjoy while still warm with butter and jam and hot tea.

Sourdough Breakfast Bread and Jam

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