Naturally Leavened Honey Milk Bread
Servings Prep Time
1loaf 1hour or less
Cook Time Passive Time
30min 24-28hours
Servings Prep Time
1loaf 1hour or less
Cook Time Passive Time
30min 24-28hours
To make leaven or levain
  • 1/4cup previously fed sourdough starterIf you don’t have a starter go to that how I made my starter, it does take about five days though sorry
  • 1/4cup 2% milkCold; I used Fairlife milk because its lactose free
  • 1/2cup all purpose flourBread flour should be ok, as I am partial to using King Arthur Flour it my go to it yield good breadbe
To make bread
  1. In a small mixing bowl, mix milk, starter and flour together.
  2. Cover with plastic wrap and place in a warm place for 12-14 hrs. This will make your natural yeast very active.
  3. When the leaven is ready to use it will be puffy and have bubbles.
  4. 12 -14 hrs later, you are ready to make delicious bread. Hand mix remaining milk with the leaven. Next add honey and salt and mix. Transfer into a larger mixing bowl.
  5. Add the rest of the flour, and use a silicon spatula to incorporate into milk mixture. Make sure it is mixed well where there is barely any dry flour left.
  6. Next fold you will be hand kneading (folding) flour inward.
  7. Begin folding all sides inward, you will create a seem. Fold for about 3 min. Cover with plastic and let rest for 30 min.
  8. After 30 min. Repeat the folding in until dough ball is smoother, about 2-3 min.
  9. Place dough on a lightly floured surface, seem side up. Slightly fold inward. Grease your medium sized loaf pan. Cut dough evenly into 3 pieces.
  10. Fold each piece of dough like an envelope, long side inward first, short side inward next, and repeat with opposite sides to create mini loaf shapes or rectangles.
  11. Place them in loaf pan. Cover with plastic and leave in a warm place for 12-16 hrs or overnight.
  12. In the morning it should have doubled in size. Preheat oven to 350 degrees. Brush the top with melted butter and bake for 30 minutes.
  13. Remove from heat and immediately brush top with honey. Thank you, don’t forget to comment This African
  14. Let cool and enjoy. Best to eat within 3 days, if you don’t devour it the same day like we do (haha). Give it a try toasted as well.
  15. Tip: If you know me personally you can have some of my sourdough starter…just ask because I don’t mind sharing!