Homemade sourdough milk bread is the best when it comes to freshness and taste! This Sourdough Chocolate Swirl Milk Bread made with pepita and chia seeds filling are a gorgeous winner.
Making bread recipe using active sourdough starter has become my new favourite! I love it because they are homemade, fresh, natural fermented and taste wonderful.
I’m sharing this Sourdough Milk Bread recipe that creates a soft and pillowy bread texture without using any commercial yeast. This recipe was originally adapted from Freemalaysiatoday that was written by autumn.kitchen. I did a slight alteration of the flavour by adding cocoa powder with Pepita and Chia Seed filling. This gives the bread an extra crunchiness from the centre with a hint of chocolate taste.
You get an incredibly fluffy milk bread with the most beautiful swirl and colour. My favourite moment of baking is when you get to slice your creations and see the result. This is just amazing!
LET’S LOOK AT WHAT YOU NEED TO MAKE THIS SOURDOUGH CHOCOLATE SWIRL MILK BREAD WITH PEPITA AND CHIA SEED!
- Bread flour
- Levain (100% hydration)
- Cocoa powder
- Chia Seed
HOW TO MAKE SOURDOUGH CHOCOLATE SWIRL MILK BREAD WITH PEPITA AND CHIA SEED
Making sourdough swirl milk bread is pretty similar with making regular milk bread but with an addition of levain replacing tangzhong and commercial yeast. The fermentation time is slightly longer but you definitely able to get the bread out of oven on the same day if you have the right active levain and proof the dough at the right temperature which is around 28-30°C.
HERE’S THE STEP BY STEP INSTRUCTIONS OF MAKING SOURDOUGH MILK BREAD
REFRESH YOUR STARTER/LEVAIN
Refresh your starter/levain the night before or first thing in the morning as it takes 5-12 hours to ferment depending on your room temperature. It should be at least double or triple in volume as per picture.
GATHERS ALL INGREDIENTS
Combine bread flour, egg, sugar, 80g milk and salt in a large bowl. Knead until mixture is combined and form a dough. Cover with plastic wrap and let it rest for 30 minutes.
I highly recommend using unbleached bread flour for milk bread with a higher protein content to help with gluten development. It gives your bread a higher rise compared to all- purpose flour.
Add active starter to the dough and use a stand mixer to beat until well combined. It should form into a dough ball.
Butter is the last ingredient to add into the mixture. Make sure you use softened room temperature butter.
Beat on high speed until dough is shiny and elastic.
DIVIDE AND PROOF THE DOUGH
Divide the dough into 2 equal portions.
Place one dough in a bowl and cover with plastic wrap.
Place another dough back into the mixer and add cocoa paste, beat until well combined. Cover with plastic wrap.
Rest and proof both dough until doubled in size. It took me 3 1/2 hours for the first proof.
SHAPING THE DOUGH
Roll out both dough to a rectangle/oval, place chocolate dough on top of plain dough.
Sprinkle pepita and chia seed.
Roll dough into a log.
FINAL PROOF AND BAKING
Place the dough into a greased pull man loaf and let it proof for another 3 hours or until doubled in size.
Bake at 180°C for 30 minutes.
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Homemade sourdough milk bread is the best when it comes to freshness and taste! This Sourdough Chocolate Swirl Milk Bread made with pepita and chia seeds filling are a gorgeous winner. Perfect for breakfast or afternoon tea!
Braised lamb shanks with instant pot
|Prep time: 30 minutes|
total time: 7 hours 35 minutes
|cooking time: 35 minutes||serve: 1 loaf/10 slices|
– 2 1/8 cup, 260g bread flour
– 1 large egg
– 30ml, 25g sugar
– 100g milk
– 1 tsp salt
– 150g levain (100% hyration)
– 25g soften butter
– 1 tbsp cocoa powder
– 1/4 cup pepita
– 1 tbsp chia seed
|– Combine flour, egg, sugar, 80g milk and salt in a bread mixer. Knead until it form a dough.|
– Wrap the dough with plastic wrap and let it rest for 30 minutes. If the weather is warm, store it in the refrigerator.
– Add levain in the mixture, beat until mixture is well combined. It should form into a dough ball.
– Add butter and beat in a stand mixer for around 5 minutes until dough is smooth, shiny and elastic.
– Perform a windowpane test. If the dough stretches without breaking into a thin surface that you can see through, it is good to go.
– Place dough on a well flour surface. Divide the dough into 2 equal portions.
– In a small bowl, add 20g milk and cocoa powder, stir to combine.
– Place one dough back to the bread mixer with cocoa paste. Beat until it well combined. Roll another dough to a ball.
– Transfer the dough into 2 separate greased bowls and cover with plastic wrap.
– Proof the dough until it has doubled in size. Keep it at room temperature (28-30°C) for three to three and a half hours.
– Use a rolling pin to roll out both dough into a rectangle.
– Place the chocolate dough on top of the plain dough. Sprinkle pepita and chia seeds evenly on top of the dough and roll it up into a log.
– Place the dough into a greased Pullman tin/loaf pan. Cover with plastic wrap and let it rest for 3 hours or overnight (if overnight, store it in the refrigerator) until it doubled in size.
– Brush the dough with an egg wash. Bake it in the preheated oven at 180°C for 30-35 minutes.
– Transfer to a cooling rack to cool down. Slice and enjoy!