I’ll be honest, I absolutely love this loaf; the smell, texture and flavour is wonderful! I’ve made a small version before but this time I made a full sized loaf…
I made this loaf with dough that I added a portion of my breakfast mix to. My breakfast mix is packed with oats, seeds and spices, hence the amazing colour from the turmeric, so this loaf is packed with character, as well as the goodness of sourdough and the benefits of all those added ingredients. It is literally a loaf full of fabulousness and goodness!
Here’s what I did:
🌟 I used my master recipe (link on the left) with 400g of type 00 flour (you can use bread flour) with 100g of my breakfast mix (below) to make it up to my usual 500g. I did everything else the same as usual.
🌟 I proved the dough on the counter for a total of 17 hours due to it being cold but also due to the dough being heavy and taking longer to rise.
🌟 I then pulled the dough together into a ball, rolled it in oats and placed it into my banneton and into the fridge.
🌟 I turned it out, scored and baked it from a cold start 12 hours later. And here it is….
And here’s the inside view…you can see the colour the spices added and peeks of some of the seeds…
My breakfast mix is something I put together in large batches to eat as porridge every morning. I don’t measure it so this is a guide by eye and memory based on filling a large jar:
🌟 70% oats (I use a mix of rolled and thick cut/steel cut oats)
🌟 15% mixed roasted seeds (I use pumpkin, sunflower and linseeds)
🌟 10% milled flaxseeds
🌟 5% my spice mix
Sometimes I throw in chopped roasted nuts or toasted flaked almonds, depending what takes my fancy and what’s it my cupboard.
For the spice mix, again, I never measure out any of the spices, so this is a guide based on what I put in a jar and then shake it up to mix it:
🌟 60% ground cinnamon
🌟 15% ground ginger
🌟 10% ground turmeric
🌟 5% ground nutmeg
🌟 5% ground cardamom
🌟 5% ground cloves & ground black pepper
If you try it, I hope you like it!