No-Knead Kefir Bread
Yields 2 loaves
6 cups freshly ground whole wheat flour, I used spelt flour
2 to 3 cups milk kefir or water kefir (will depend on the moisture of your flour)
2 tablespoons melted coconut oil
1 teaspoon sea salt
Combine salt and flour in a bowl. Pour in melted coconut oil and enough kefir to create thick dough. Use your hands to knead the ingredients together until you have slightly sticky, firm dough.
Cover and let sit for 18 hours at room temperature.
Turn dough out on a lightly floured surface. Divide into two pieces and carefully shape the dough into loaves. Place in greased bread pans. Cover and allow to proof for 4 to 6 hours in a warm place free from drafts. The dough might not look like its risen much. It depends on the strength of your kefir. It should rise a lot in the oven.
Bake for 35 to 45 minutes at 350 degrees Fahrenheit. The crust will be quite brown, and if you knock on the bottom, it should sound hollow. You can also test for doneness by placing a meat thermometer into the middle of the loaf. The internal temperature should read 200 degrees Fahrenheit.
Note: This recipe uses less salt than other bread recipes because salt inhibits yeast growth, yet creates an optimal environment for lactobacillus bacteria. Because kefir contains both organisms, we want to limit the salt so that the lactobacillus does not get too prolific and make our loaf too sour. For a more sour loaf, increase salt to 2 teaspoons.
Recipe courtesy of Gnowfglins
Sourdough Pizza Crust
One of the items that I have played with off and on for my family is homemade pizza crust. Since the ones found in the store are made of junk products, I have now decided to offer these to my customers. More work for me, but in the end worth it for all those eating them.
The beauty of pizza is that it can be created anyway you and your family love it. This one I got creative with and used leftovers and cheese curd from my friend Amber. I hope you enjoy it and if you don’t want to make it, hook up with me or a friend and get them to make it for you.
Sourdough Honey-Spelt Pizza Crust
Makes a two 12-14 inch thin crusts
1 cup sourdough starter, fed within 12 hours
½ cup water
2 tablespoons avocado or olive oil
2 tablespoons raw honey
1 ½ teaspoons unrefined sea salt
1 cup spelt flour (you can use your favorite flour)
1 ½ cups unbleached all-purpose flour (more if you need more)
Combine the sourdough starter, water, oil, honey and salt in a large bowl.
Add the spelt flour and mix well. Add the all-purpose flour until you get a smooth dough ball.
Sprinkle a light coating of flour on a clean work surface and knead the dough for several minutes until you get a nice smooth dough with elasticity.
Oil the bowl, put the dough into the bowl, turning once to cover with oil, cover with a towel and place in a warm place for 6-8 hours, or until doubled in size.
Divide the dough and roll out, top with whatever you desire. Bake in a hot oven at 400 degrees F for 16-20 minutes. If you like a crispy crust, bake directly on the oven rack. When it’s golden and bubbly, remove, slice and enjoy.
In this picture, I used some leftover pastured barbeque chicken, sliced, some fresh parsley, homemade cheese curd and freshly grated raw mozzarella cheese. Oh and some red sauce. The choices are unlimited. Use your imagination and whatever ingredients you have.
For market, I prebake the crust, so when using a prebaked crust, cut the oven time down to 8-10 minutes or until hot and bubbly.