extra tasty sourdough bread

1TBP of rye sourdough starter

350g Kefir

350g warm water 

20g salt

100g Organic Fig, Spelt and Pumpkin Seed Flour

100g 5 Seed Blend (401)

800g Organic White Flour No.4 (105)

Prepare in the evening (I start at 6 o'clock approx). Mix the wet ingredients with the starter, then add the flour and lastly the salt.  Mix until no flour is visible.  Let rest for 20min.  Stretch and fold 4-5 times in 45min intervals.  Let rise overnight at room temperature.  In the morning stretch and fold into a prooving basket (one large one or 2 smaller ones), cover and let rise for 3 hours at room temperature.  Bake after risen or for best result put in the fridge and bake the next day.


Tags: Bread Seeds Sourdough


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