I use to make a lot of fancy breads for breakfast, brioches, viennois bread, milk breads, sugar breads… but since I started using my sourdough Lois, almost a year ago, and was learning how it works, I focused on breads with less ingredients. Yet, milk breads for breakfast are really delicious. And since we now have milk in the fridge 4 days a week or so, I really wanted to make milk breads with milk and sourdough. Originally I planned to do a white flour milk bread but I soon realized that I had no more white flour and all I had was whole wheat flour, so it would be whole wheat milk breads. And rather than making several small breads that dry out rapidly I opted for a giant version that I baked in my panettone mold.

The result was a very soft and mildly sweet bread with a beautiful crumb. so let me share my recipe.

Whole wheat flour mills bread

• 350g of whole wheat flour
• 200ml of milk
• 100g of sourdough
• 40g of brown sugar
• 8g of salt
• Eventually a bit of water

Note that the above quantities are indications. They may need adjustment depending on the type of flour, the humidity in the air, and your liking.

In a bowl put all the ingredients but the water and knead. If the dough is too dry add a bit of water, or milk. Knead until the dough is smooth.

Let rest at room temperature for 4h or until the dough is significantly more voluminous.

I used a panettone mold lined with cooking paper to shape the bread. Made two cuts on top and waited 1h before baking at 200degrees for 40min (I used a bamboos stick to test if the core was well done). Adjust the baking time to the size and shape of your breads.

That’s it!