Münsterländer Bauernstuten

We came back from vacation during the week so I wanted to make a bread that does not require long preparation times and can be done after work. I also wanted  it to be easy enough so my  kids could help. This recipe fit the profile, and even better, the bread came out really well and is probably my favorite white bread so far; what a lucky find. This recipe is for two smaller breads, perfect to make it with two little helpers.

For some reason I come across recipes all the time recently that use buttermilk instead of water. So does this 60/40 wheat/rye sourdough bread.

Kefir-Sunflower-Seed Bread

Recently I found a few recipes using buttermilk either partially or as the only liquid in the dough. When I came across a recipe that even goes one step further and uses kefir instead I had to try it. Kefir is also a milk drink but its consistency is more somewhere between buttermilk and yoghurt. In fact it's so much towards a solid I measured it by weight instead of volume, which I usually do with liquids. You can replace the kefir by buttermilk but for me the kefir was what got me interested.

Rye-Wheat Bread

Flour, water, yeast and salt. That's all that goes into this one. To make it more interesting, however, there are actually 4 different types of flour used; two kinds of wheat flour and two kinds of rye flour. After making a rye sourdough that has meanly wheat flour in the main dough last week, this time it's a wheat sourdough (and there is quite a bit of sourdough in there) with only rye flour in the main dough. As often with wheat sourdoughs you have to bring a little bit of time because of longer resting periods.