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Kefir Bread

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Kefir is considered to be good for restoring lost microbes in your gut. You create your own ‘mother’ kefir from kefir grains. This is a useful way of using up the ‘kefir milk’ and imparts a lovely flavour to the finished bread.

INGREDIENTS – FOR THE STARTER
  • 320g strong white bread flour
  • ½ pint kefir milk
METHOD

1           Add enough kefir milk to the flour in order to make a nice kneading bread dough.

2           Knead the dough until elastic and smooth, then place in a bowl, cover with cling film and leave overnight in a warm place – I leave mine in the airing cupboard. < pic 7 with caption: Kneading the kefir dough. >

3           Next day, when the dough is well risen and before it collapses, knock it back and go to the next step.

FOR THE DOUGH
  • 750g strong white flour
  • 430g rye flour
  • 1 tbsp sea salt
  • 7g easy-blend yeast
  • 3 slugs of vegetable oil
  • 1 tsp sugar
  • 480ml warm water
METHOD

1           Move your starter to a larger bowl and add the flours, salt, yeast, sugar and oil.

2           Slowly add enough water to obtain a good, pliable kneading dough, then knead vigorously until smooth and elastic. Cover with oiled cling film (so it doesn’t stick to the dough and deflate it) or a damp cloth and leave to rise in a warm place until it doubles in size.

3           Knock it back, divide it into two equal portions and place in well-oiled tins. Cover again with oiled cling film.

4           When well risen, remove the cling film and bake in a preheated oven at 220°C for 35–40 minutes, or until it sounds hollow when tapped.

5           Leave to cool on a rack.

 

Posted in: Making Bread

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