This one was an odd one. I thought I’d try out this recipe and then I discovered I’d run out of most of the flours. I was running down my supply so I could stock up at a mill nearby. I tried out this sunflower-kefir bread and mine was basically as follows:
For the sourdough
— With the flour I used —
85g coarse whole meal rye flour
85g kefir at room temperature
9g sourdough starter
Mix and leave for 16-18 hours at room temperature.
For the soaker
135g sunflower seeds, roasted
135g water, lukewarm
Mix and leave to soak for 16-18 hours at room temperature.
The original recipe asks for 14g of salt to be added to the soaker. Firstly, I found that the bread is too salty for my taste and secondly, it makes the sunflower seeds taste salty. So next time the salt will go in the main dough mix and there will be 4g less of it.
For the main dough
—- With the flours I used —
130g coarse whole meal rye flour
290g strong wheat flour
35g whole meal wheat flour
14g fresh yeast
Knead it the best you can if you’re – like me – doing it by hand. It’s rather sticky. The original recipe probably quite rightly calls for the use of a food processor. If you’ve got one, 5 – 7 minutes mixing.
Let the dough rest for 25 minutes.
Shape the dough first into a round, then into an oblong. Let it prove in a proving basket for 60-75 minutes.
Then slash it once lengthways about 2cm deep.
Bake in a preheated oven (250°C) for 15 minutes with steam, then at 180°C for 45 minutes without steam.
It tastes alright if you don’t just put butter on it… But I found the taste of salt on the buttered bread simply overpowering. And since I do like a bit of buttered bread, the amount of salt will be reduced. I should have known anyway. By now I’ve baked bread often enough to have noticed a certain ratio of salt to flour… 😉
I was keen to try out a bread with kefir because my mum gave me a kefir fungus 6 weeks or so ago. I’ve been looking after it ever since and enjoyed my daily “tipple” of kefir but I also wanted to see whether I can use it for baking and so I collected about three days worth of kefir. And now you understand why I ploughed ahead making this bread when I found out I hadn’t got the required types of flour: I’d already invested too much into it!