Sour Cream and Paprika Loaf


Heavenly treat is not usually a term one would describe bread with. This  staple piece of majority of the people’s diet is usually refered to as nutty, robust or humble. The sour cream loaf, however, has cream as additional liquid, resulting in a divine home-made treat.



125g cold sour cream

150 ml cream

100 ml water

2 tsp salt 2 tsp caster sugar

15 g fresh yeast

350g strong white flour

100 g kamut flour

100 g rye flour

Oil, for kneading



Mix the cream water, the sour cream, sugar and yeast, then mix in the flour until it forms a rough ball. Cover and leave to sit for 10 minutes. Lightly oil a patch of worktop and gently knead the dough on it for 10 seconds. Return the dough to the bowl, leave it to sit for another 10 minutes, repeat the quick knead two more times at 10-minute intervals, then leave for an hour.

Butter the base and sides of a large, deep, 19cm-long loaf tin or similar, or anything of your choice and line the base with nonstick baking paper. Pat out the dough to about 2cm thick, roll it up tightly like a scroll and squish it seam-edge down into the tin. Leave to rise for 60-90 minutes, dust the top with flour and bake at 200C (180C fan-assisted)/390F/gas mark 6 for about 45 minutes.

4 thoughts on “Sour Cream and Paprika Loaf

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