Pain à la crème aigre sans produits laitiers

Ingrédients

• 1/4 cup warm water
• 2-1/4 teaspoons active dry yeast (1 .25-ounc packet)
• 1-1/2 tablespoons honey (use agave nectar for vegan)
• 1 1/2 cups dairy-free sour cream
• 1 teaspoon salt
• 2 cups bread flour
• 1 1/2 to 1 3/4 cups whole wheat flour

Préparation

1. 1

   Grease and flour a 9x5-inch baking pan.

2. 2

   Place the warm water in a large mixing bowl and sprinkle with the yeast.

3. 3

   Add the sweetener, sour cream, and salt, and mix until well combined.

4. 4

   Add the bread flour and mix until all of the flour is mixed in.

5. 5

   Gradually add the whole wheat flour. The dough will become quite thick so you will need to work it with your hands. Start with the 1-1/2 cups and add up to another ¼ cup if the dough is too sticky. It should be a just a touch sticky, but smooth, pliable, and easy to knead with your hands.

6. 6

   Place the dough in a greased or floured bowl (I just use the mixing bowl), cover loosely with plastic wrap or a damp towel, and place it in a warm place to rise for 1 hour, or until doubled in size. In the cooler months, I put it in a just warm oven to rise (turn the oven onto 150ºF, then turn it off, letting some of the heat out when I open it).

7. 7

   Punch the dough down, knead it briefly, then shape it into a loaf that will fit into your bread pan.

8. 8

   Return the dough to that warm place to rise for another 30 minutes.

9. 9

   Preheat your oven to 350ºF.

10. 10

    Bake the bread for 30 to 35 minutes, or until the crust begins to brown slightly, and it sounds hollow when tapped.

11. 11

    Let it cool for a few minutes in the pan, then remove the loaf to a wire rack to cool completely before cutting.