Baking on Sundays is now a tradition. Every Sunday I’ve been trying a new recipe. I could not recommend this recipe highly enough: it’s simple and the outcome is an incredibly tasty loaf.
I still have to work on better shaping, but I believe that comes with practice. :P
225g whole wheat flour
225g wheat flour, plus extra for dusting
1 tsp salt
1 tsp coconut sugar (or any other sugar of your choice)
2 tsp baking soda
2 tsp cream of tartar
40g organic ghee (or organic butter if you want)
350 ml organic kefir
1. Turn on oven to 190°C. Brush oven tray with some butter or cover it with a silicon mat. Sift all dry ingredients into a big bowl using a fine mesh sieve.
2. Add ghee to the sifted ingredients and mix until it turns into a crumbly dough.
3. Make a well in the middle and pour the kefir in. Using a knife with a wide blade, mix quickly until the mixture turns into a dough.
4. Pour dough over a flat surface powdered with flour and lightly knead it for 5 minutes or so. Work on dough into a roll and, using a sharp knife, score the bread making a cross. Slash it quickly and with a wet blade, because otherwise it will not look very good. I made myself a bread scorer using a stick and a double-edged razor blade and it seems to work much better than other knives.
5. Sprinkle some more flour over the bread and bake it for 40-45 minutes or until it’s golden brown and the bottom of the bread sounds hollow when you thump.
6. Remove from oven and let it cool completely over a rack.
Inspired by recipe Irisches Sodabrot from a booklet called “Das große Buch vom Brot”, The Big Baking Collection 3.