Breakfast Bread

Well, I have no better name for this bread other than a breakfast loaf, since its sweet, caramelized flavors when toasted lend perfectly to eating with jam and butter for breakfast. That being said, I dislike the name of it quite a bit. Suggestions anyone?



I started out with a soaker of a 1/4 cup of blue corn meal, 1/4 cup of rolled oats, 2 tablespoons of whole wheat flour, 2 tablespoons of cracked wheat and a tablespoon of pearl barley along with 1/3 cup of water. It sat out overnight and allowed the yeast to feast upon its supple sugars. It ended up being 6 ounces of the soaker.

To the soaker I added 10 ounces of sourdough barm, 1/2 ounce of barley malt syrup, 1/2 ounce of malted milk, 1/2 ounce of honey, 1 tablespoon sugar, 12.5 ounces of flour and 1/2 cup buttermilk along with 1 teaspoon of salt and 1 teaspoon of yeast.

I mixed for 4 minutes, rested for 30 and then mixed for another 4 and baked for about 25 minutes at 400 degrees. The result was a really good loaf of yellow bread that will go wonderfully with jam (as soon as I get around to making some).