Prep time: 30 minutes

Cooking time: 45 minutes

Proofing time: Overnight

Makes 20 cm x 15 cm loaf

Ingredients

For the Sourdough-Style Bread:

1000 ml (4 cups) bread flour

500 ml (2 cups) plain Greek yoghurt

250 ml (1 cup) sour cream

5 ml (1 tsp) salt

1 packet instant dry yeast

For the Citrus and Cardamom Butter:

250 g butter, softened

15 ml (1 Tbsp) ground cardamom

Zest and juice of 1 lime

Zest of 1 orange

Salt, to taste

Method

For the Sourdough-Style Bread:

Place all the ingredients in a stand mixer and, with the dough hook, mix until a dough forms. Knead in the mixer for about 5-8 minutes.

Place the dough in a lightly oiled large glass bowl and cover lightly with cling wrap. Allow the dough to rise in a warm place for about 6 hours or overnight.

Knock the dough down, shape in your desired shape and allow to rise covered again for about 2 hours. The reason for the long fermentation process is to allow the cultures to develop more. The result will then be more like a sourdough bread.

Bake the bread in a bread maker on setting 12 for an hour or until cooked and golden. Alternatively, preheat your oven to 180°C and bake the bread for an hour or until done.

For the Citrus and Cardamom Butter:

Combine all ingredients and mix well. Spread on the warm, sliced bread.