4 C Flour (Whole Wheat, All-Purpose, Bread Flour, Spelt Flour, Rye Flour or a combination)
1/2 T Fine Sea Salt
2 T Honey
2 C Homemade Full-Fat Milk Kefir
Directions:
In a large bowl, mix together flour and salt.
Pour in honey and 1 1/2 C of milk kefir. Add flour. Stir together using a sturdy wooden spoon until dough is sticky but pulls away from the sides of the bowl. Add more milk kefir as needed.
On a well-floured work surface, knead dough 5-10 minutes or until soft and smooth, adding more flour as necessary.
Transfer to an oiled bowl. Cover tightly with plastic wrap and leave on counter to ferment 12-24 hours.
Punch down dough. Spray a standard-size loaf pan with non-stick spray. Place dough in greased loaf pan.
Allow to rise in a warm place (or use "proof" setting on oven) until center of dough reaches the top of the loaf pan.
Prehead oven to 350 degrees F. Bake for 45-50 minutes or until done.
Remove immediately from loaf pan and allow to cool completely on cooling rack before slicing.
* Adapted from https://www.culturesforhealth.com/learn/recipe/milk-kefir-recipes/simple-milk-kefir-yeast-bread/
Nice to see a recipe from you : ) I am going to try this as soon as it is a bit cooler. What does this bread taste like? It sounds good.
ReplyDeleteIt’s really good!
DeleteI followed the recipe exactly and the dough is far too runny for kneading. I left it in a bowl anyway maybe it will still work if I use a Dutch oven.
ReplyDeleteI hope it turns out for you! As with any bread recipe the liquids have to be added by feel more than my measurement since all flours are a different consistency and all kefir can be different too!
DeleteWhat makes it rise since there's no yeast?
ReplyDeleteThere is natural yeast in milk kefir. I’ve always used homemade kefir. I’m not sure if store-bought would work the same.
ReplyDeleteHi is it tsp or tbls in measurements for salt and honey ?
ReplyDeleteIt’s Tablespoons.
ReplyDelete