Sourdough bread with skyr
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ingredients
2 tbsp rye sourdough starter 150 g plain spelt pizza flour pk water
Cesto
150 g ready-made starter 200 g spelt or wheat graham pizza flour 1 tsp salt pk lukewarm water 1 pk egg 3 tbsp olive oil
pesto
2 tbsp spelt or graham pizza flour 1 tsp salt 1 tsp wheat or graham flourh3 class=”title-red-small”>Cream
2 packets white skyr 2 tbsp minced dried garlic 1 tbsp chopped dill 1 pk white onion pk salt
progress
I won a competition with this recipe, so I hope you like it too. The competition was announced by the Czech producer of the dairy product that is the main ingredient of my sourdough bread. But Skyr is more than a thousand years old tradition in Iceland. The fermented delicacy is full of protein and, thanks to the way it is prepared, low in fat. Its benefits include a great consistency, it’s firm so it doesn’t runny and can be used from spreads to yoghurt, in shortcrust pastry for cakes or pancakes. It is absolutely amazing with honey and dried fruit. But if you fancy a treat like this, feel free to use our bryndza mixed with yoghurt or cream, or cottage cheese. The dough is homemade sourdough, which I use to bake breads and cakes like my grandmother. This dish is also a throwback to my childhood and a memory of a woman I know only from stories.
1.
Stir the starter ingredients into a thick mushy mixture, cover in a glass bowl with a “beeswrap” or lid to prevent air from getting in the way, and let ferment for about 4h
2.
Place bubbled starter in bowl, add flour (sometimes you need to add a little more, you can guess for yourself to keep the consistency thick)
3.
I also added an egg, but it is not necessary to use it. Add a small teaspoon of salt and olive oil and gradually add lukewarm water to the centre of the mixture, stirring until a firm but soft dough is formed.
4.
Now there are two ways to go, either you spread the dough like a slider on a baking sheet straight onto parchment paper and let it rise, or . like me, I stashed it in the fridge for the day (about 12hrs). The dough is better prefermented this way, if you can still knead it here and there or fold it (slang for sourdough), it will be soft as a mousse.
5.
Anyway – we have the dough on a baking sheet, I heated the sheet over a hot oven. I pricked the risen, bubbly dough with a fork and let it rise a bit. We prefer our cakes thinner, so the layer of dough when pressed into the tin was about 3-5mm thick.
6.
No and spread skyr cream on top, so you mix skyr, dill, salt and garlic. I had a round cake tin, so I liked to add thin slices of white onion on top of the cake, which turned pink as it baked and made a sort of wreath of roses. I baked the pie in a preheated oven at 270C° for about 10-15 minutes.
