Milbona Brot is a commercial enriched bread containing problematic canola oil (Rapsöl) and artificial emulsifiers. This DIY version eliminates the inflammatory seed oil by replacing it with organic butter, removes synthetic additives, and uses only clean organic ingredients while maintaining the enriched bread structure.
Based on: Brot
· Makes 2 loaves, approximately 32 servings
· Serving: 1 slice (about 112g, matching commercial serving)
Why This Recipe is Seed Oil Free
Commercial Brot from Milbona often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Ingredients
Organic bread flour
1000g (about 7 cups) · King Arthur Organic Bread Flour
Primary structure and protein base, provides gluten development for proper bread texture
Filtered water
650ml (about 2.75 cups) · Filtered tap water or spring water
Hydrates flour proteins and starches, activates yeast for fermentation
50g (about 0.5 cup) · Bob's Red Mill Organic Dark Rye Flour
Replaces rye roasted malt flour, adds nutty flavor and color complexity
Instructions
Step 1. Warm 150ml (about 2/3 cup) of the filtered water to 105-110°F (40-43°C). Dissolve the organic honey (45g) in this warm water, then sprinkle the active dry yeast (12g) over the surface. Let stand for 8-10 minutes until the mixture becomes foamy and bubbly—this proves the yeast is active. If no foam develops, start over with fresh yeast.
Step 2. In a large mixing bowl, whisk together the organic bread flour (1000g), organic rye flour (50g), organic whole milk powder (30g), and sea salt (15g). Create a well in the center of the dry ingredients. The salt should not come into direct contact with the yeast initially, as it can inhibit yeast activity.
Step 3. Melt the organic butter (80g) gently until just liquid but not hot. Beat the 2 organic eggs in a small bowl. Add the proofed yeast mixture, melted butter, beaten eggs, and remaining filtered water (500ml) to the flour well. Using a wooden spoon or dough hook, mix until a shaggy dough forms—about 2-3 minutes of mixing.
Step 4. Turn the dough onto a lightly floured surface and knead for 10-12 minutes by hand, or use a stand mixer with dough hook for 6-8 minutes on speed 2. The dough should become smooth, elastic, and slightly tacky but not sticky. Add flour sparingly if too sticky. Proper gluten development is crucial—the dough should pass the windowpane test (stretch a small piece thin enough to see light through).
Step 5. Place the kneaded dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot (75-80°F) for 1.5-2 hours until doubled in size. For consistent results, place in an oven with just the light on. The dough should spring back slowly when lightly pressed with a finger.
Step 6. Punch down the risen dough to release gases, then divide into 2 equal portions (about 900g each). Shape each portion into a loaf by flattening into a rectangle, rolling tightly, and sealing the seam. Place seam-side down in greased 9x5-inch loaf pans. Cover and let rise again for 45-60 minutes until the dough crowns about 1 inch above the pan rim.
Step 7. Preheat oven to 375°F (190°C). Optional: brush tops with beaten egg for golden color. Bake for 35-40 minutes until golden brown and the internal temperature reaches 190°F (88°C). The bread should sound hollow when tapped on the bottom. Remove from pans immediately and cool completely on wire racks for at least 2 hours before slicing—this prevents gummy texture.
Step 8. Store completely cooled bread in airtight bags at room temperature for up to 4 days, or slice and freeze for up to 3 months. For best texture, toast frozen slices directly without thawing. Each slice provides clean nutrition without inflammatory seed oils or artificial additives.
Storage
Store in airtight bags at room temperature for 4 days, refrigerate for 1 week, or freeze slices for 3 months. No preservatives means shorter shelf life than commercial bread.
Cost Comparison
Cost per serving (homemade)$0.18
Cost per serving (store-bought)$0.35
Savings49%
Initial ingredient investment is higher but provides excellent value long-term. Organic ingredients cost more upfront but eliminate inflammatory seed oils and artificial additives found in commercial bread.