289 g water
211 g whole wheat flour
2 tablespoons whole wheat sourdough culture
470 g whole wheat sourdough starter
900 g very thick kefir
1000 g whole wheat flour
In a large mixing bowl combine the starter, kefir, salt and flour. Kneadthe dough, cover and set aside for about half an hour. In the meantime, soak:
300 g prunes in 300 g hot water. Blend soaked prunes and add them to final dough with
110 g stone ground rye flour.
Knead the dough and let ferment at room temperature for 2 hours. Then refrigerate the dough for 8 hours. Shape 2 (or better 3* ) loaves, put then into proofing baskets and refrigerate for 4 hours. Do not remove the loaves from the refrigerator until your oven is preheated to 500F.
Bake for 1 hour at 470 F.
* I found out that the oval loaf had an undercooked center