Skyr sourdough bread combines the creamy, high-protein qualities of Icelandic skyr with the tangy, chewy texture of traditional sourdough. This unique bread offers a nutritious twist on classic sourdough, resulting in a moist crumb and a subtle tang that pairs beautifully with both sweet and savory toppings. Its natural fermentation process not only enhances flavor but also improves digestibility, making it a wholesome choice for bread lovers seeking something different.
Ingredients
- 500g bread flour (or all-purpose flour)
- 150g active sourdough starter (fed within 12 hours)
- 250g Icelandic skyr (full-fat or low-fat)
- 350g water (lukewarm)
- 10g salt
Instructions
- Prepare the sourdough starter: Ensure your starter is active and bubbly. Feed it 4-6 hours before baking if needed, so it’s at peak activity.
- Mix the dough: In a large mixing bowl, combine the bread flour and salt. In a separate container, whisk together the skyr and lukewarm water until smooth. Add the sourdough starter to the water mixture and stir well.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and mix with a spoon or dough scraper until a shaggy dough forms. Cover with a damp towel and let rest for 30 minutes (autolyse).
- Bulk fermentation: After autolyse, perform a series of stretch and folds every 30 minutes for the next 2 hours to develop gluten. To do this, reach under the dough, stretch it upward, and fold it over itself. Repeat 3-4 times at 30-minute intervals.
- Shape the dough: Turn the dough onto a lightly floured surface. Gently shape it into a round loaf, tightening the surface by cupping your hands and pulling the dough taut.
- Preheat oven: About 30 minutes before baking, preheat your oven to 230°C (450°F). Place a Dutch oven or a heavy ovenproof pot with a lid inside to heat.
- Bake the bread: Carefully transfer the proofed dough onto parchment paper. Score the top with a sharp knife or razor blade to allow expansion. Transfer the dough with parchment into the preheated Dutch oven, cover with the lid, and bake for 20 minutes.
- Finish baking: Remove the lid and bake for an additional 20-25 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped.
- Cool: Let the bread cool completely on a wire rack before slicing to allow the crumb to set properly.
6. Proof the dough: Place the shaped loaf into a floured proofing basket or bowl, seam side up. Cover with a damp cloth or plastic wrap and let rise at room temperature for 2-3 hours or until nearly doubled in size. Alternatively, refrigerate for a slow proof of 12-16 hours for more flavor.
Tips
- Substitutions: If skyr is unavailable, full-fat Greek yogurt can be used as an alternative, but it may alter the flavor slightly.
- Hydration level: Adjust water slightly if the dough feels too dry or sticky; the goal is a slightly tacky but manageable dough.
- Storage: Keep the bread in a paper bag or bread box at room temperature for up to 2 days. For longer storage, freeze slices individually wrapped for up to 3 months.
- Common mistake: Overproofing can cause the loaf to collapse; watch for signs of readiness: the dough should hold its shape and pass the poke test (indent springs back slowly).
Serving Suggestions
Enjoy slices of skyr sourdough with butter, honey, or your favorite jam for breakfast. It also pairs beautifully with hearty soups, stews, or as a base for open-faced sandwiches topped with smoked salmon, avocado, or cheese.
Variations
For a flavored twist, add herbs like rosemary or thyme into the dough before the bulk fermentation. Incorporate nuts or seeds such as sunflower or flaxseed for added texture. You can also experiment with different flours like whole wheat or spelt to enhance nutrition and flavor.
Storage and Reheating
Freshly baked skyr sourdough can be stored at room temperature for up to 2 days in a paper bag or bread box. For longer storage, slice and freeze the bread, then reheat slices in a toaster or oven at 180°C (350°F) for 5-10 minutes to restore freshness. Avoid refrigerating as it can dry out the bread and harden the crust.
Frequently Asked Questions
Can I make this bread without sourdough starter?
While the sourdough starter adds flavor and leavening, you can substitute with commercial active dry yeast or instant yeast for a quicker version. However, the flavor profile will differ, and the texture may be less chewy and tangy.
How long does it take to ferment the dough?
The bulk fermentation typically takes 2-3 hours at room temperature, but this can vary depending on room temperature and starter activity. For more flavor, a cold proof in the refrigerator for 12-16 hours is recommended.
What is the role of skyr in this recipe?
Skyr adds moisture, protein, and a subtle tang to the bread. It also helps create a soft crumb while contributing to the overall flavor complexity, making the bread more nutritious and moist.
Can I add other ingredients like seeds or herbs?
Absolutely. Incorporate seeds like sunflower, flax, or sesame into the dough before shaping, or add chopped herbs such as rosemary or thyme during mixing to customize the flavor.
What is the best way to store sourdough bread?
Store bread at room temperature in a paper bag or bread box for up to 2 days. For longer storage, freeze slices individually wrapped, reheating in the oven or toaster when needed. Avoid refrigerating, as it dries out the bread.
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