Super Speedy Bread
For when you need fresh bread ready in less than 3 hours
A couple weeks ago I shared a photo of this loaf on my stories and a bunch of you wanted the recipe. The recipe is fairly simple, and came about because we needed bread for our dinner and the bakery was all out.
For reference, this was at 3 pm, so normally I would’ve skipped the bread altogether, but this day I decided to go for it and make a speedy loaf. And it turned out pretty good!
It’s a hybrid dough made with both sourdough starter and dry active yeast, which means you can have freshly baked bread for dinner - even if you start the dough in the afternoon.
The loaf has a golden crust and super soft crumb. It works well for dinners or as sandwich bread! The small amount of rye and spelt is optional and can be substituted for bread flour, but I recommend adding it as it adds al lot of flavour.
I will work on an all sourdough version as well, and will of course share the recipe for that when its ready :)
So, on to the recipe!
Super Speedy Sandwich/Dinner Loaf
INGREDIENTS:
400g Bread flour/Organic wheat
50 g fine spelt
50 g rye flour
350-375 g milk
100g sourdough starter
7 g dry yeast
1 egg
8g salt
40 g butter, diced (room temp)
HOW TO:
Mix everything except the butter on low in a stand mixer for 5 minutes.
Once it comes together into a smooth dough, add the butter and mix on medium speed for another 5 minutes. The dough should be smooth, bouncy and at windowpane.
Shape the dough into a log by turning it out on the bench, gently stretching it into a rectangle that is as wide as the loaf tin you will be using. Then roll it up into a tight log, trying to avoid any airpockets as you roll. Place it into a greased loaf tin and loosely cover with some plastic wrap.
If you see any bubbles on the surface you can pop them with a toothpick to achieve an even colour and smooth crust at the top of the bread.
Leave to proof for around 1 hour in a warm spot until doubled.
Bake at 200C for around 40 minutes until nice and golden. Brush with butter straight from the oven.
Let it cool for 20 minutes before cutting into it.
That’s it! Less than 3 hours from start to finish.
Enjoy, and as always, let me knot if you try it :)
- Emilie