Simple Milk Kefir Yeast Bread
Kefir contains strains of different types of wild yeast. These wild yeasts are similar in properties to those you would find in a sourdough starter. Because of this, you can make bread with milk kefir and no additional yeast or sourdough starter!
You can use this simple formula to make whatever amount of kefir bread you wish at a time:
2 parts whole wheat or all-purpose flour
1 part milk kefir Note: because humidity levels differ from day to day, you may need slightly more or less milk kefir each time.
To the flour and kefir base, you can add a little salt, and maybe a bit of fat and honey to even out the tang of this sour bread.
4 cups whole wheat or all-purpose flour
Scant 2 cups milk kefir, more or less
2 tablespoons honey
1-1/2 teaspoons salt Instructions
Mix flour and salt well in a large bowl. Pour in honey and 3/4 of the kefir, and mix. Add additional milk kefir until dough is sticky but pulls away from the sides of the bowl.
Knead 5 to 10 minutes or until soft and smooth.
Transfer to an oiled bowl and let ferment for 12 to 24 hours.
Punch down and shape into the size of your loaf pan. Place in loaf pan, cover, and let rise in a warm place until it reaches the top of the pan.
Preheat oven to 350°F. Bake for 45 to 50 minutes or until done through and golden brown. Allow to cool completely on wire rack before slicing.
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