Kefir Rye Sourdough with Sesame and Pear

buttermilk rye ryepear

Rye Sourdough Starter:

278 g whole wheat sourdough culture

556 g kefir

501 g stone ground rye flour

Fermented for 5 hours and 30 minutes.

Final Dough:

all of the starter

27 g salt

150 g dried pears, chopped

82 g sesame seeds

440 g kefir

320 g water

617 g stone ground rye flour

Fermented for 6 hours.

Then the dough was packed into 2 loaf pans and proofed for 30 minutes plus time needed to heat the oven to 500 F. Loaves were baked for 20 minutes. Then the temperature was reduced to 450 and  the bread was baked for 30 minutes . The oven was turned off and bread (no pans) was left inside for 20 minutes.

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s