Savoury Sour Cream Loaf for World Bread Day

whole wheat loaf with sour cream

I got to know about today being World Bread Day rather late in the afternoon today, thanks to a message by a blogger friend. And although I scurried to the kitchen right away to check if I had all the necessary stuff for a bread, I couldn’t prepare the dough till quite late thanks to my little 18-month who decided not to take his afternoon nap today.

At eighteen months, toddlers are at their best. They smile sweetly, they blabber lots and even manage to say  few words, they throw around a lot of stuff, they bite and smile even when you scold them, they hold the newspaper just like their dads (only upside down!), they love to throw out things from the balcony and run up and hug you at the precise moment you planed to spank or scold them. They’re a complete entertainment package for visitors, who absolutely cannot understand how you look so tired or worn out when you have such an adorable little fellow on your hips!

And hey, they love to help you in the kitchen. My little fellow, for instance, loves to help me knead the dough. He takes bits of it and puts them into his mouth and back into my kneading bowl, for one. I guess by now you get the drift of where I’m headed. So, baking bread slipped off the top of my to-do today when my guy decide to abandon his nap and help me knead dough in the kitchen today.

sour cream and cream cheese loaf_0811

But bakers are a tough lot. And come rain or storm, they find a way out to bake their bread. And so did I. Despite a helpful little “kitchen hand”, a house suddenly swamped with guests and completely mayhem at home, I baked a small loaf in order that I may join hands with tonnes of bakers around the world on World Bread Day. And also that I may enter this post for the World Bread Day event hosted by Zorra at Kochtopf. This year’s is the 8th Edition and I’m glad to be participating (my first).

I put to use whatever I had in the pantry and freezer to bake this wonderful little savoury loaf – Italian seasoning  leftover cream cheese and sour cream prepared for some quick breads baked last week. I love using all sorts of homemade cheeses in yeasted bakes and this one did not disappoint either.

PS: Because of the hurried manner in which i prepared this bread, I put in more dough in the bread pan than I should have, resulting in a distorted braid and a loaf bulging from the sides. I made one 5×3 loaf and two tiny buns in a muffin tin. I’d make one loaf and 3-4 tiny buns with the same measures next time



(with Sour Cream, Cream Cheese and Whole Wheat)

Makes one 5×3 loaf plus three tiny buns (baked in muffin tins)


Whole wheat – 1/2 cup

APF/Maida – 1 1/4 cup

Sour Cream  – 1/4 cup

Cream Cheese – 2 tbsp

Warm milk – 3/4 cup + 1 tbsp for brushing

Active Dry yeast – 1.5 tsp

Sugar – 1 tbsp

Salt – 3/4 tsp

Italian seasoning – 1/2 tsp

Red chilli flakes – 1/4 tsp

Oil – 2 tbsp + 1 tsp for greasing bowl

Melted butter or ghee(clarified butter) – 2 tsp


Add sugar and active dry yeast to warm milk. Stir, cover with a lid and keep aside for 10-15 minutes for yeast to prove

Dump both flours and salt into a big bowl and mix well

Make a well in the centre and pour in frothy yeast and sour cream

Knead with your hands till the dough comes together and is no longer sticky. The more you knead, the softer the bread will be. Even it seems too sticky. don’t add more flour. Keep kneading and it will eventually turn nice and soft

Add the oil (2 tbsp) at this stage and knead till it is well incorporated into the dough

Grease the bowl with 1 tsp of oil and roll the ball of dough till it is coated with oil

Cover with a kitchen towel and leave it in a warm place till it doubles in size

Preheat oven to 200 deg C

Knock the air out of the risen dough and knead it some more on the countertop

Roll it out into a longish rectangle and mark it into thirds. Apply the cream cheese in the middle and sprinkle Italian seasoning and chilli flakes over it

Fold the other two parts over the centre, so that it covers the cream cheese well

Cut into four equal parts and roll three of them into 6 inch ropes. Braid the ropes and place gently into the greased bread pan. Alternatively, cut off around 1/4th of the dough and keep aside. Shape the rest of the doughinto a loaf and place into the greased bread pan

Pinch out rounded tablespoon sized balls out of the fourth part and place in greased muffin tins

Brush the loaf as well as buns with the reserved milk

Place in a preheated oven and bake at 200 deg C for 25-30 mins till nicely browned on top

Remove pan and tins from oven and brush with melted butter or ghee

Let cool in the pan for  5 minutes, then remove and cool on a rack

Store in an airtight container when completely cool and consumer within a day or two

Serve warm with soup or rasam

5 thoughts on “Savoury Sour Cream Loaf for World Bread Day

  1. Pingback: Kanelbullar | foodiliciousnan

  2. Pingback: World Bread Day 2013 – Roundup – Part 2 (H-M) – 1x umrühren bitte aka kochtopf

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