How To Make Kefir Bread
ฝัง
- เผยแพร่เมื่อ 6 ม.ค. 2023
- This is a fantastic recipe, it's so easy and has a great flavour and lovely soft crumb.
It stays fresh for a good few days & also makes great toast and it's highly digestible!
Here is the recipe
4 cups strong bread flour
1 cup plain kefir
1 cup warm water
1 tablespoon olive oil
1 tablespoon maple syrup or honey
2 teaspoons fine salt
Simply mix everything together in a bowl, cover and leave at room temperature for 24 hours.
Transfer to a lightly oiled loaf tin and sprinkle with mixed seeds if you like.
Recover and leave at room temperature for another few hours or transfer it to the fridge for up to 24 hours.
Bake in a pre heated oven at 200C for around 40 minutes.
Allow to cool before slicing.
For more fermenting fun, join me over on instagram at @benourishedbynature!
My 12 year old son keeps a jar of kefir as a bit of a pet lol. He’s named it Kevin and it has grown to be very large happy grains. So we’re happy to have been able to use a whole cup of Kevin today in this recipe. We’ll bake the bread tomorrow to go with our pasture raised lamb roast. Thank you for your wonderful recipes.
@@MoMoMack Well done to your son and hurrah for Kevin! He is obviously very happy and will make you fabulous kefir bread! 😁
I had to come back here just to thank you. I've tried around 12 bread recipes and none of them really worked. Yours was just literally spot on. Soooooo tasty and fluffy, thank youuu!
Absolutely delighted to hear that, thank you for letting me know! It is a foolproof recipe and so simple!! My favourite kind! 😁
Mine was perfect, I added 1 tsp of my very active sourdough starter which seemed to make it ferment more quickly - also I kept my grains in my kefir for 4 days so was very active too so it doubled within 16 hrs and in tin 2 hours, tastes incredible thanks again Janice
Brilliant idea to add a wee TSP of sourdough starter for an added boost of bacteria and yeast! 😁
lovely video, thank you for the lesson 🥰
Love it 🥰 simples and straight forward goodness thanks 🙏🏽
Thank you so much! I’ve been looking for a kefir bread that’s easy💜
Great Video. I'm excited to try this recipe. Thanks so much. Blessings.
I just put this dough together for the first time and am excited to bake it tomorrow!!
Thanks for very clear video instructions. I literally just making my first kefir from donated grains, someone commented that I’ll get on to the bread next - I had no idea it was a thing! I’ve watched about 10 kefir bread videos and yours is definitely the best. I’ll be trying it soon 😊
Great, it's such a simple recipe, hope you love it! 😁
@@janice.nourishedbynature I'm so happy with my bread! As it comes and toasted, both lovely and so easy to make! x
Just made this - amazing and soooo easy. Thanks.
Great delighted you enjoyed it! 😁
Excellent video! Thank you
Your loaf with the homemade kefir looks so delicious!
Cant wait to try this.
Thanks Janice cannot wait to try this
I'm sure you'll love it! 😁
Great!
Thanks for the recipe, great way to use up my milk kefir.
Only problem I had was it was dense once cooked (I baked for over an hour), not crumbly inside at all. It smells and taste great but the texture is heavy and moist.
I did leave it in the fridge for an additional 24hrs and then outside for 2hrs to get up to room temp. Maybe that was the issue?
Any advice welcomed! Thanks
Yay I can use my kefir
Gonna give this ago , thanks for a cracking video.
You are most welcome, hope you give it a go!
The ingredients mixed just as you shared. I have been making my own Milk Kefir for over a year. I will return to share my results.
Great, hope you enjoy it! 😁
@@janice.nourishedbynature it wad a success!!! Thanks for making it easy.
Love your recipe 😍
Advice... Avoid Grape Seed Oil
Please look into it further 👍
Thanks for that video, nice and clear and I have plenty of home made kefir! But a couple of questions please? If I leave it for 24 hrs in the fridge for a second 'ferment', do I then bring it out and leave to come to room temp/rise somemore? Also is that 200 fan or conventional please? Its all made and starting its 24 hours on the side - really hoping this is going to be good as its a lot quicker hands on time than my current recipe!
Hi Colleen, the fermentation is 24 hours at room temperature, not in the fridge.
After 24 hours, it goes into a loaf tin and left at room temperature for another hour or so.
I use 200 C on my fan oven. This is the easiest fermented bread you will ever make.
@@janice.nourishedbynature thanks for your quick reply!- yes, it was left on the side (with its shower cap!) about 24 hours ago, now sitting in the tin, oven warming up. Did you say that once it had done the 24 you could put it in the fridge in the tin for another 24? Have you ever frozen it in the tin, pre second 'rise'? I usually make 2 at a time though to save on electricity then freeze one.
Nice video thanks, could you use the dough and cook on frying pan.
I doubt that would work, it's a sticky dough so best to bake it in the oven! If you wanted to split it into portions, you would need to flour each portion well before you cooked it in a frying pan! But give it a go and let me know how it turns out! 😁
Good stuff thanks and will do.
Hi Janice 👋 Do you think you could use one cup of organic rye wholemeal flour rather than usual wholemeal flour? Thanks 🙏
Rye flour is really dense and needs more liquid so I wouldn't add a whole cup or you could end up with a very dense loaf. The most I would add is half a cup of rye. But I haven't tried it with rye myself. I do love rye bread but rye flour behaves very differently to standard bread flour. Hope that helps! 😁
Ok, thanks for the advice. I’ll skip it and just stick with all organic white as I only have that and the rye flour. I’m trying to make more bread so I’m looking forward to seeing how this turns out! I’ll have to rely on feedback from my family as I am GF! May try it with a GF flour at some point too….🤩
Ok, thanks for the advice. I’ll skip it and just stick with all organic white as I only have that and the rye flour. I’m trying to make more bread so I’m looking forward to seeing how this turns out! I’ll have to rely on feedback from my family as I am GF! May try it with a GF flour at some point too….🤩
i have done this with your flours but i dont want to used fortified flour can i make it all whole meal or maybe use same ratio with spelt flour white and wholemeal
Yes you can use whatever flour you like. A mix of spelt and wholemeal should work well. It will be more dense but still delicious!
Is it possible to make this with 3 cups rye and one and a half wholemeal and a cup of treacle/golden syrup and a teaspoon of salt?
It will be way too dense with that much rye flour! Rye behaves differently and needs more liquid and it bakes really dense! I do 3 cups of white and 1 of wholemeal and that works really well.
Can you use almond/coconut flour? Thanks in advance
I have tried with a gluten free blend, a lot denser but still edible! I would imagine that coconut/almond flour would be rather dry too. Perhaps add an extra tablespoon of oil.
@@janice.nourishedbynature I Will use coconut flour when back home...i,ll Let you know how it does xxxx n
Do you use filtered water or tap water?
I use filtered water since tap water generally contains chlorine which can affect the microbes. Depends on the area you live, some tap water is worse than others!
no yeast ????
Do the bacteria in kefir work better than the yeast based starter do you feel in this kind of bread ?
Kefir contains a mix of yeast and bacteria and makes a really simple and delicious fermented bread. The bacteria break down phytic acid and gluten, whereas the yeast only makes the bread rise. So this is way superior to a bread with added commercial yeast. 😁
I’m going to use less salt next time since it’s a little too salty for my taste.
You can cut the salt to 1tsp.
Can I use water kefir instead of milk kefir ?
I'd say so!
They are very different cultures. I would say no.
how many days last fresh. only a couple?
It actually stays soft & fresh for around 4 days & it makes great toast!! 😁
oh it is delicious. what can you add to it. im looking into making kefir cheese and kefir ice cream and fermented. oats as well
hello janice. i did this and it was lovely. this time i have added some cheese but it was too wet Do you think maybe i need to not add the tbs of olive oil. Also this time my kitchen was too cold and i think the fermet was not veru happy. i think i need to put it i. the livinf room as we have wood burner and will stay better ot maybe inside the oven. what do you do in the winter?
@@anamoreno2303 I would definitely move the dough somewhere warmer and leave it longer if it's really cold. If adding cheese then leave out the olive oil. How much cheese did you use?
@@janice.nourishedbynature have a block from tesco organic mature cheddar. how do i know the dough is ready? the first one i did was lovely.
Whats the carb content like?
I have no idea!
me too, I would be curious to see how it affect a glycemic test for diabetes
24 hours of fermentation. No yeast needed.
Yes that's right, the kefir contains enough yeast to allow the bread to rise! 😁
🍀 Promo`SM!!!
you talk too fast my brain is slow
Slow down playback speed x
Rosemary is very good for memory and cognitive function in general.
You talk too much just want recipe
No she doesnt
no yeast ???
No yeast, the kefir contains a selection of active yeasts which make the bread rise.