Ingredients

200 g active sourdough Tritordeum starter (100% hydration)

385 g Tritordeum flour

200 g milk (or plant-based drink)

20 g sugar

1 tsp salt (≈ 6–7 g)

40 g butter, room temperature (or mild olive oil)

1 g fresh baker’s yeast (optional, to support fermentation)

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Nutrition

Energy (KJ, Kcal): 298

Carbohydrates (%): 50,1

Sugar (%): 5

Fats (%): 7,1

Saturated fat (%): 3,7

Proteins (%): 8,8

Fibers (%): 4,6

Salt (%): 0,91

Instructions

Mix & rest (autolyse, 10–20 min).
In a bowl, combine milk, starter, Tritordeum flour, and sugar until no dry spots remain. Rest 10–20 minutes to hydrate the flour.

Knead; add salt and fat.
Add salt and knead (by hand or mixer) to a smooth dough. Incorporate the butter in 2–3 additions and continue kneading until the dough is silky and slightly elastic.
If using the fresh yeast, dissolve it in a little of the milk and add it during the initial mix.

Bulk fermentation.
Place the dough in a lightly oiled container, cover, and ferment at 24–26 °C until it rises 60–80% (about 1½–3 hours, depending on temperature and starter strength).

Shape.
Gently degas, shape into a tight log, and seal the seam well.

Pan & proof.
Line or grease a loaf pan. Place the log seam-side down, cover, and proof until the dough nears the rim or slightly crowns above it (~60–90 min). For sandwich loaves, a high proof helps prevent the top from splitting in the oven.

Bake.
Preheat to 210 °C (top & bottom heat). Brush the surface with beaten egg or 2 tbsp milk mixed with a few drops of oil.
Bake for 40 minutes.

Doneness: internal temperature 94–96 °C (≈ 201–205 °F) or a firm, well-set base. If your oven browns quickly, use bottom heat only for the first 25–30 minutes, then switch top heat on to finish.

Cool.
Let the loaf rest 10 minutes in the pan, then unmold and cool completely on a rack before slicing.

Tips

• Softer crumb: swap 10–20% of the milk for plain yogurt, or replace some sugar with 1 tbsp honey.
• Dairy-free: use a plant drink and replace butter with mild olive oil (same weight).
• Storage: wrap well and keep at room temperature for 2–3 days; freezes well in slices.