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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 80.7
  • Total Fat: 5.0 g
  • Cholesterol: 1.2 mg
  • Sodium: 78.3 mg
  • Total Carbs: 12.5 g
  • Dietary Fiber: 2.0 g
  • Protein: 2.9 g

View full nutritional breakdown of Dom's Whole Wheat Kefir Sourdough No-Knead Bread calories by ingredient
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Dom's Whole Wheat Kefir Sourdough No-Knead Bread

Submitted by: THEWYRDWOMAN

Introduction

Adapted from sourdough pizza recipe at Dom's Kefir site:

http://users.sa.chariot.net.a
u/~dna/kefirpage.html

My CSA produces goat milk, so I culture my own kefir; Dom is the kefir king - check out his site!
Adapted from sourdough pizza recipe at Dom's Kefir site:

http://users.sa.chariot.net.a
u/~dna/kefirpage.html

My CSA produces goat milk, so I culture my own kefir; Dom is the kefir king - check out his site!

Number of Servings: 32

Ingredients

    Sourdough Starter:
    Whole Wheat Flour, 1.5 cup
    Cultured Goat Milk Kefir, 1.5 cup

    Bread:
    Olive Oil, Extra Virgin, 1/3 cup
    Salt, 1 tsp
    Warm Purified Water, 1.5 cup
    King Arthur White Whole Wheat Flour 750 grams (approx. 3.5 - 4.5 cups)

Directions

Yield: 2 loaves, 16 slices each (1/2 inch)

Culture sourdough starter 16-28 hours before "oven time":

Mix first 2 ingredients into a smooth paste & place into a wide mouth jar. Cover with a paper towel & set in a warm place until bubbly & doubled in bulk. Leave longer for more sourness.

Make bread:

Place starter in large mixing bowl and add flour, salt, olive oil & warm water. Mix & stir (always in the same direction) for about 2 minutes to develop gluten. Dough should be very soft, elastic & sticky. Cover bowl with plastic wrap & set in warm place to rise for 2 hours or until doubled in bulk.

Punch down, divide in half & scoop into 2 loaf pans greased with Pam spray. Wet hands & pat down firmly to fill pan & smooth tops. Dust tops with flour or spray with Pam-type spray & cover with plastic wrap. Let rise in warm place until crown is at least 1" higher than top of pan. Carefully & slowly peel off plastic when risen.

Bake at 450 for 30 minutes; reduce to 400 & cook for another 15-25 minutes or until crust is dark golden brown & bread pulls away from sides of pans. Remove from pan & cool before slicing (if you can wait that long!) Freezes very well.

Number of Servings: 32

Recipe submitted by SparkPeople user THEWYRDWOMAN.






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