Kefir Bread is a versatile, tasty and easy loaf of bread to make. Great as an everyday loaf, you can freeze it and it makes scrumptious toast. No kneading, no stretch and folding.
My fellow cultured fermenter Janice who lives in Scotland posted this recipe. Janice is a very creative fermenter and manages Nourished By Nature which you can follow for great recipes and ideas. You will also find her on Facebook
I made a loaf last night and boy am I glad. I had delicious creamy scrambled eggs on toasted kefir Bread, with lashings of cultured butter.
So here it is, easy-peasy –
Mix a cup of well fermented milk kefir with a cup of warm water and a tablespoon of honey or rice syrup.
Cover and leave at room temp for 24 hours.
Add 4 cups of strong bread flour. I reckon you could play around here with a bit of whole grain and a sprinkle of rye if you wanted. I used unbleached stone ground flour.
Add 1/4 cup olive oil, 1/4 cup warm water and 10grams of sea salt.
Mix together with a plastic spatula.
Put mixture into a well greased loaf tin.
Cover and prove for about 3 hours at room temp. I ended up leaving mine for 5 hours because I was out. It still turned out great.
Bake for 35 mins in the oven at 220 centigrade
Yum Yum – Enjoy!