The perfect Sunday loaf - homemade bread & tonka bean elderberry jelly

Ingredients for the Sunday bread

• 550 g wheat flour (type 550)

• 320 g milk

• 11 g salt

• 1 g yeast

• 45 g butter at room temperature

• 55 g sugar or honey

• 1 egg

• 2 tsp aniseed (whole or ground)

Ingredients for the tonka bean and elderberry jelly

• 750 ml elderberry mother juice

• 500 g gelling sugar

• 1 teaspoon ground tonka bean

• ½ Cinnamon stick

Preparation - step by step

1. mix the dough

Place all the ingredients in a large bowl and mix with a spoon. Cover and leave to rest overnight (at least 12 hours) at room temperature. No kneading necessary!

2. stretching & folding (Saturday during the day)

Stretch and fold the dough 2-3 times (every 3-4 hours). This gives structure and an airy crumb.

3. molding & cold proofing

Carefully shape the dough into a loaf, place in a greased loaf tin, cover and leave to rise overnight in the fridge.

4th baking (Sunday morning)

Preheat the oven to 230 °C. Allow the dough to acclimatize for 10 minutes, then bake for 30-35 minutes until golden brown.

5. cook tonka bean elderberry jelly

Bring the juice to the boil with the preserving sugar, tonka bean and cinnamon, boil for 4 minutes, pour into sterilized jars.

6. serve & enjoy

Slice the bread, spread with butter and top generously with the warm jelly - your perfect Sunday breakfast is ready.

Tip from the househusband

Leftover bread is perfect for French toast, sandwiches or as a base for sweet sandwiches. And the jelly? Also great with cheese!

Why you'll love this recipe

• ✅ No kneading - the dough works for you overnight

• ✅ Brioche, aniseed bread & breakfast bread in one

• ✅ Fluffy, soft & aromatic - perfect for spreading

• ✅ Tonka bean meets elderberry - fruity, sophisticated & spicy

• ✅ Ideal for Sunday breakfast, brunch & public holidays