First time success ! (Vegan) Hokkaido Milk Bread.

Since my sourdough starter needed a refreshment break, I decided to make some last minute, late night bread. Milk bread seems easy enough, right? Wrong. I had to knead this bad boy by hand, for probably more than half an hour. Arms are recovering. Read the recipe wrong and let it rise in the bowl instead first of shaping directly out of the fridge. No worries, it survived a third rise, and for the first time making this bread, it tastes amazing!! So soft and fluffy and melt in your mouth.

I used mainly white spelt flour and added 70 grams of wholegrain wheat, just so I feel a little healthier.. Reduced the sugar too and added 35 grams of agave syrup instead. Some aquafaba and agave brushed on top gave it a crackly, shiny top :>

I used the vegan recipe by Domestic Gothess. I can really recommend their chocolate babka recipe, too 🙂