Sour Milk Bread
There’s something incredibly comforting about a loaf of freshly baked bread, especially when it’s a Sour Milk Bread. I remember the first time I experienced this delightful treat at my grandmother’s kitchen. The smell of warm bread wafting through the air is one that stays with you for a lifetime. She used to keep a jug of sour milk just for baking, and the way she transformed it into something so delicious amazed me. Each bite is soft yet hearty, perfect for breakfast or a cozy dinner. When I decided to recreate her recipe, it felt like a warm hug from the past. The Sour Milk Bread not only fills your belly but also warms your heart. It’s a reminder of family gatherings, laughter, and shared meals. The best part is that it’s surprisingly easy to make! Let’s dive into why this bread deserves a spot in your kitchen.
Recipe Snapshot
60 mins
0 mins
0 mins
Medium
180 kcal
5 g
Whole30, Vegan, AIP
4 g
Oven, Mixing Bowl, Baking Pan, Spice Grinder
Why You Need This Sour Milk Bread
Perfectly Tangy Flavor
The most notable feature of Sour Milk Bread is its unique tanginess. The sour milk enriches the bread with a flavor that sets it apart from traditional recipes. This tang complements sweet toppings like jam or honey and also pairs beautifully with savory dishes.
Simple Ingredients
You don’t need a long list of fancy ingredients to make this bread; the recipe calls for pantry staples. With just all-purpose flour, rye flour, buttermilk, and a few spices, you can create something magical. It’s a great way to use up leftover sour milk, ensuring nothing goes to waste.
Versatile Uses
Once baked, the Sour Milk Bread can be enjoyed in numerous ways. Whether you’re having it plain as a snack, toasting it for breakfast, or serving it alongside soups and salads, it can fit into any meal. Plus, it can easily be sliced and stored for later use!
Texture That Delights
This bread has a lovely crust that gives way to a soft and moist interior. That contrast in texture is simply irresistible. When you pull a slice apart, the airiness combined with the chewiness makes for an enjoyable eating experience.
Perfect for Sharing
Baking a loaf of Sour Milk Bread is a perfect excuse to gather friends or family around the table. It’s one of those breads that invites conversation and creates memories. It’s hard not to share this delightful creation with others!
Easy and Quick
For those who may feel intimidated by baking, this recipe is straightforward. It requires minimal kneading and less than an hour in total. You’ll be amazed at how simple it is to create something that tastes so professional.
What You’ll Need for Sour Milk Bread
The ingredients for Sour Milk Bread are simple yet effective, working together to create a delicious loaf. Each ingredient plays a crucial role, contributing to the overall flavor and texture of the bread. The backbone of this recipe is the combination of all-purpose flour and rye flour, which provides a wonderful depth of flavor and a hearty texture. Buttermilk adds moisture and that signature tang, while spices like caraway and fennel create aromatic notes that elevate this bread to a new level.
- All-Purpose Flour: 2 1/4 cups (350g) – The main flour used, providing structure and chewiness.
- Rye Flour: 1 1/2 cups (175g) – Adds a nutty flavor and enhances the bread’s texture.
- Baking Powder: 2 teaspoons – A leavening agent that helps the bread rise.
- Baking Soda: 1 1/2 teaspoons – Works alongside the buttermilk to create a fluffy texture.
- Caraway Seeds: 1 tablespoon – Provides an aromatic, slightly sweet flavor that pairs well with the tanginess.
- Fennel Seeds: 1 tablespoon – Adds a sweet and herbal note, enhancing the overall taste.
- Anise Seeds: 1 1/2 tablespoons – Contributes a warm and sweet flavor, reminiscent of licorice.
- Buttermilk: 2 cups (500ml) – The star ingredient that gives the bread its tender crumb and unique flavor.
- Dark Syrup: 3/4 cup (210g) – Adds sweetness and helps in browning the crust.
How to Assemble Sour Milk Bread
Baking Sour Milk Bread is a rewarding experience that fills your kitchen with a heavenly aroma. Follow these simple steps, and you’ll be enjoying a fresh loaf in no time. Remember, the key to this recipe is not to overmix the batter, ensuring a light and airy texture.
- Preheat your oven to 215ºF (100ºC) and lightly grease a 9-inch (23 cm) square cake pan. This temperature is perfect for an initial gentle bake that helps set the texture of the bread.
- In a large bowl, whisk together the all-purpose flour, rye flour, baking powder, baking soda, and caraway seeds. Make sure all dry ingredients are evenly combined. You want to see a beautiful blend of colors and textures.
- In a spice grinder or mortar and pestle, grind the fennel seeds and anise seeds until they are finely ground but still have a bit of texture. Whisk these into the flour mixture, ensuring their fragrant oils are evenly dispersed throughout.
- Create a well in the center of your dry ingredients and pour in the buttermilk and dark syrup. Watch how the liquids blend with the dry ingredients! Stir gently until just moistened, avoiding overmixing to keep the bread fluffy.
- Next, scrape the batter into the prepared pan. Smooth the top with a spatula to create an even surface, ready for baking.
- Place the pan in the preheated oven. Bake for 30 minutes at 215ºF (100ºC). This slow start helps to develop the flavors without drying out the bread.
- After 30 minutes, increase the oven temperature to 325ºF (160ºC) and continue baking for another 30 minutes. This higher temperature will give your bread a lovely golden crust.
- To check if the bread is done, gently press the center; it should feel firm yet springy. If using an instant-read thermometer, it should read 190ºF (88ºC).
- Once baked, remove the bread from the oven. Let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely. This cooling step allows the bread to finish setting and enhances its flavor.
Things Worth Knowing
- Don’t Overmix: Stir the batter just enough to combine the ingredients. This keeps the texture light and fluffy.
- Use Fresh Spices: For the best flavor, make sure your fennel and anise seeds are fresh. They should smell fragrant and aromatic.
- Temperature Matters: Allow your bread to cool completely before slicing to avoid a gummy texture.
- Instant-Read Thermometer: This is key for checking doneness. It will help ensure your bread is perfectly baked without guessing.
Change It Up
There’s always room for creativity in baking! With Sour Milk Bread, you can play around with ingredients and flavors. Here are some ideas to inspire your next bake:
- Add Nuts: Incorporate chopped walnuts or pecans for extra crunch and flavor.
- Try Different Syrups: Experiment with maple syrup or honey instead of dark syrup for a unique twist.
- Spice It Up: Consider adding cinnamon or nutmeg for a warm, earthy flavor.
- Cheese Option: Fold in some shredded cheese for a savory version that pairs well with soups.
- Fruit Add-ins: Dried fruits like raisins or cranberries can add a delightful sweetness to the bread.
Perfect Pairings for Sour Milk Bread
The versatility of Sour Milk Bread makes it an excellent accompaniment to various meals. Here are some delightful pairings to elevate your dining experience:
- Breakfast Delight: Serve toasted slices with butter and your favorite jam for a satisfying start to your day.
- Cheese Board: Pair it with assorted cheeses, nuts, and fruits for a delightful snack or appetizer.
- Soup Companion: This bread is perfect alongside hearty soups like tomato or chowder, soaking up all those delicious flavors.
- Salad Boost: Enjoy slices with fresh salads; it’s a great way to add some carbs to your meal.
- Snack Time: Cut into cubes and serve with olive oil for dipping while entertaining guests.
- Festive Gatherings: This bread is great for potlucks or parties and will surely impress your friends and family.
FAQ
Conclusion
In conclusion, Sour Milk Bread is a wonderful recipe that brings together simple ingredients to create something truly special. It’s perfect for any occasion, whether enjoyed with breakfast, as a side for dinner, or even as a snack. I encourage you to try baking this bread; you’ll love the delightful aroma and the satisfying taste that comes with it.
Sour Milk Bread
Ingredients
Equipment
Method
- Preheat your oven to 215ºF (100ºC) and lightly grease a 9-inch (23 cm) square cake pan.
- In a large bowl, whisk together the all-purpose flour, rye flour, baking powder, baking soda, and caraway seeds until well combined.
- In a spice grinder or mortar and pestle, grind the fennel seeds and anise seeds until finely ground but still with some texture. Add them to the flour mixture and whisk until evenly distributed.
- Make a well in the center of the dry ingredients and pour in the buttermilk and dark syrup. Stir just until the dry ingredients are moistened, but do not overmix.
- Scrape the batter into the prepared pan and smooth the top.
- Bake for 30 minutes at 215ºF (100ºC), then increase the oven temperature to 325ºF (160ºC) and bake for another 30 minutes.
- Check for doneness by pressing the center; it should feel firm. If using a thermometer, it should read 190ºF (88ºC).
- Remove from the oven and let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
- To serve: Cut the bread in half down the center, making two rectangular loaves, then cut slices of the bread.
- Storage: The bread will keep for up to 3-4 days at room temperature. It can also be frozen for up to 2 months.
