Step-by-step method

At a glance

This sourdough needs patience—you'll be building a levain and letting the dough bulk ferment over roughly 26 hours total before you even bake it. The good news is most of that time is hands-off, with just a bit of mixing and shaping work spread across a couple of days. Once you pop it in the oven with steam, you're looking at about an hour of actual baking time, but the real magic happens during all that slow fermentation.

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Build the starter

Prepare your levain, mix it thoroughly, and let it sit on the kitchen counter for 12 hours.

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30 gram
Rye Sourdough Starter

150 gram
Rye Bread Flour

150 gram
Water
2/6

Mix the dough

Then add the remaining ingredients. You may need a little more liquid, or a little more flour, depending on how the dough feels, so adjust as needed. Mix well and let the dough rest in a bowl for two hours.

For this step
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300 gram
Bread Flour

100 gram
All-purpose wheat flour

200 milliliter
Plain Kefir Milk

10 gram
Salt

5 gram
Caraway Seeds

10 gram
Pumpkin Seeds (Unsalted)

30 gram
Sunflower seeds (unsalted)
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Shape the dough

On a floured surface, fold and knead the dough a few times, giving it a good work-through. Transfer it to a floured or cloth-lined proofing basket. Place it in a plastic bag and pop it in the fridge for 12 hours.

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Score the loaf

Take the dough out of the fridge and score it right away with a razor blade or a sharp knife.
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Bake

Preheat the oven to 230–250°C (whatever your oven can manage). Heat a baking tray in the oven as well, and slide the bread onto it from a board or baking peel. Place another tray at the bottom of the oven and pour in water just before baking starts.
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Cool the bread

After 12 minutes, lower the temperature to 160°C, let out the steam, and bake for a further 40 minutes or so. Leave the bread to cool completely on a wire rack.

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Sourdough Bread with Kefir

Name: Homemade Sourdough Kefir Bread
Prep time: 4 min
Cook time: 64 min
Total time: 1268 min
Yield: 8
Cuisine: European
Ingredients: 30 gram Sunflower seeds (unsalted); 30 gram Rye Sourdough Starter; 300 gram Bread Flour; 150 gram Water; 150 gram Rye Bread Flour; 10 gram Pumpkin Seeds (Unsalted); 200 milliliter Plain Kefir Milk; 100 gram All-purpose wheat flour; 10 gram Salt; 5 gram Caraway Seeds

bohynekuchyne

Prep 4 min Cook 1 h 4 min

Plus overnight of resting (not counted in active time)

10 Ingredients

6 Steps

Hard Difficulty

Equipment

What you'll need besides the ingredients.

Banneton

Tea towel optional

Baking sheet

Cooling rack

What's in it?

293 kcal

Calories

54 g

Carbohydrates

4 g

Fats

10 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

There's nothing complicated about sourdough bread. All you need is a healthy, well-fed starter and a bit of planning ahead. That's really the only tricky part when baking sourdough, because the dough won't be ready in a hurry. It takes time, and the starter needs to do its work.

Vegetarian Bread & Rolls

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Step-by-step method

At a glance

Build the starter

For this step

Mix the dough

For this step

Shape the dough

Score the loaf

Bake

Cool the bread