Sonntagsbrot (German Sunday Bread)

The Sunday Bread combines the chewiness of bread with the richness of a brioche.

Sonntagsbrot (German Sunday Bread)

Recipe by Anna BembryCourse: Breakfast, BrunchCuisine: GermanDifficulty: Medium
Servings

1

loaf
Prep time

30

minutes
Resting an proofing

25

hours
Baking time

60

minutes

Richer than regular wheat bread but not as sweet as a brioche. Have a slice with butter, jam, or chocolate spread.

Ingredients

  • 525 g / 18.5 oz plain wheat flour

  • 315 g / 11.1 oz whole milk, cold

  • 10 g / 0.4 oz salt

  • a hazelnut-sized chunk of fresh baker’s yeast

  • 40 g / 1.4 oz butter, softened

  • 50g / 1.8 oz sugar

  • 1 large egg, best if organic

  • Equipment
  • cast iron or ceramic pot with a lid

Method

  • Prepare the dough: Mix flour, salt, and sugar in a large mixing bowl. Add butter and egg. From the measured-out milk set aside about 4 tablespoons and dissolve the yeast in it. Pour the remaining milk into the flour mixture, then add the dissolved yeast. Knead by hand, until the dough is smooth and slightly sticky. Cover the bowl airtight with a lid or aluminum foil. The surface of the dough ought not to get dry. Set the bowl aside and allow the dough to rest and mature for 24 hours at room temperature (at least 72F/22C).
  • Stretch and fold the dough: During those 24 hours stretch and fold your dough every 8 hours (first time after 8 hours of resting and again after 16 hours of resting). To stretch and fold your dough first dip your hand in water. It will prevent the dough from sticking to your hand. Then push your hand deep under the dough, pull the dough to you, and fold it over the rest of the dough. Repeat the process from all sides until the whole dough is folded and lies round and tight in the bowl.
  • Form a loaf: Depending on what kind of a pot you are using form a round or an oblong loaf. Using a bench scraper, gently transfer the shaped loaf to a flour-dusted proofing basket, seam side down. Cover the basket with a clean kitchen towel and set aside to proof for 1 hour .
  • Preheat the oven, with the pot in it, to 220°C / 428°F.
  • Take the hot pot out of the oven, let the dough fall out of the basket directly into the pot (you don’t need to line the pot with parchment paper), cover the pot with the lid, and put it back in the oven. Reduce the heat to 200°C / 400°F and bake for 55 – 60 minutes.

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