Sourdough Cardamom Bread

Sourdough Cardamom Bread

Ingredients:

• 660g (5 1/4 cups) bread flour

• 113g (1/2 cup) sourdough starter*

• 230g (1 cup milk), warm to 100℉

• 54g (1/4 cup) to 107g (1/2 cup) sugar

• 2 eggs, beaten

• 3g (1/2 tsp) sea salt

• 4g (1 1/2 tsp ground cardamom) or 1 tbsp cardamom pods, seeds removed and crushed

• 56g (1/4 cup) unsalted butter, softened

• 1 egg, beaten + 1 tbsp water for glaze

• white sesame seeds for sprinkling loaves

• Turbinado sugar for sprinkling, optional

1. In the bowl of a stand mixer, place sourdough starter, milk, and eggs. Whisk until sourdough is incorporated.

2. With the dough hook attachment, stir in sugar, cardamom and 3 cups flour until no dry flour remains.

3. Add butter and salt and mix on low to medium speed until butter is thoroughly incorporated.

4. Slowly add in the remaining flour in thirds, mixing well after each addition. Dough should have a soft to medium consistency. If the dough is too stiff as you're adding in the flour, add more milk, 1 teaspoon at a time.

5. Knead dough for 5 minutes with dough hook, until smooth and elastic.

6. Place dough in an greased bowl and cover with plastic. Let rise for 3 to 3 1/2 hours.

7. Gently punch down dough and let rise again until almost double in size, about 1 1/2 to 2 hours.

8. Place dough on a lightly floured surface and divide into 6 equal portions. Roll each piece into a rope about 7 to 8 inches long.

9. Braid 3 ropes together to form a loaf and place in a 8 1/2 x 4 1/2-inch greased loaf pan. Repeat this process with the remaining 3 ropes. Cover with greased plastic wrap and let rise until double in size 2 to 2 1/2 hours or place in the refrigerator overnight for a slow rise.

10. Preheat oven to 375℉ (350℉convection).

11. Brush loaves with egg wash and sprinkle with sesame seeds and Turbinado sugar.

12. Bake for 25 to 30 minutes. When done, an instant read thermometer inserted into center of bread will register 190℉. Let sit for 5 minutes, remove from pans and allow to cool completely on wire rack before serving.

Yields: 2 loaves

Notes&Tips:

• Cardamom Bread is an soft and fluffy bread with a bit of sweetness. It can be eaten at breakfast for with afternoon tea/coffee.

• I have substituted sourdough starter for yeast. If you use yeast for this recipe iso sourdough, use *1 tbsp active dry yeast. Also, you will need to increase the amount of flour by 1/2 cup and also increase the milk.

• The dough for this bread errs on the soft side so that when the bread is baked it has a nice soft texture.

• I like using cardamom pods instead of the ground cardamom as I like the more intense flavor. The seeds from the pods are crushed/ground with a mortar & pestle.

• Please note that when the weather is warmer, rising time is much quicker. Baking in the summer the dough tends to be ready in about half to two-thirds the time.

• For more fiber, substitute some of the bread flour for whole wheat.