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COCONUT BREAD
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Baby Coconut Bread Recipe

This simple and aromatic baby sourdough is perfect to be eaten on its own or with a homemade fruit jam. A mild coconut flavour pairs with a tangy sourdough taste, your children will love this recipe.
Yield: 4 Babies/ Toddlers

Ingredients you need

  • 55 g Coconut milk (~ 40 °C)
  • 40 g Milk/ Water (~ 40 °C)
  • 137 g All-purpose flour
  • 10 g Grated coconut
  • 1 pinch of Salt not for kids under 12 months
  • 5 g Sourdough Starter active and bubbly

Directions

  • Mix coconut milk and milk in a pot. Over a stove, warm up the liquid mixture to about 40 °C.
  • In a small bowl, add in all the ingredients according to the list. Mix the ingredients either using hands or an electric mixer until a dough is form. If you are using an electric mixer, mix the ingredients at the lowest level for about 3-5 minutes until you get a dough.
  • Spread some all-purpose flour in a separate bowl and transfer the dough into the bowl. If the dough is sticky, simply spread some flour on your hands.
  • Cover the bowl with a suitable cutting board or a plastic to prevent the dough from drying. Thereafter, keep the bowl in a warm place (about 21 °C - 26 °C). The sourdough will work faster in a warmer place.
  • After 2 - 8 hours, check if the bread dough has increase in size (it does not have to be double). Once it has increased in size, stretch and fold all sides of the dough with your hands.  If the dough gets too sticky, spread very little all-purpose flour to ease the folding.
  • After which, cover the coconut bread dough again and repeat step 3. Once the sourdough bread rises for the second time after about 2 - 8 hours, repeat step 4 and 3 once more.
  • When the dough rises for the third time after 2 - 6 hours, spread a little flour onto your working space and transfer your sourdough bread from the bowl to your working top using a dough scraper.
  • Do not knead the dough so that we can retain the air in the bread, simply form the dough into a round shape. If the bread dough gets too sticky, spread a little flour onto your hands.
  • Place a kitchen towel in another small bowl and distribute a little flour all over the towel to prevent the dough from sticking to the towel. For one last time, repeat step 3 for another 1 - 2 hours.
  • Preheat baking oven and cast iron pot with a lid to 250 °C. Once the oven is hot enough, take the pot out. Be careful, it is extremely hot! If you do not own a cast iron pot with a lid, then please refer to this post for an alternative baking method (from step 9 onwards).
  • Remove the cover of the pot and transfer the bread dough into your pot. Use a knife to score the surface of the bread and spread a little flour over the surface of the bread for a rustic look.
  • Cover the pot with a lid (be careful, it is very hot!) and place everything into the preheated oven. Lower the heat to 230 °C and bake for about 15 minutes.
  • After 18 minutes, remove the lid of the cast iron pot and continue baking the baby coconut bread for about 7 minutes or until the bread turn brown/ crispy. It depends on your baking oven, you might need to adjust the baking time accordingly. Just have fun and try it out.
  • After baking, remove the sourdough bread from the pot and place it on a cooling tray until it is completely cool down. Thereafter, you can store it in a cloth bag. Serve this sourdough plain or with some homemade baby fruit jam for breakfast. Finish it within 3-4 days.