Spilt Milk: Get That Dough ~ Kefir Bread
I've been working on this bread recipe for a while. This recipe makes a dense loaf of bread that is best consumed same day with lots of butter and honey! I hope this recipe evolves into the perfect light fluffy store-able bread recipe. As it stands, it is still a great way to use up excess kefir.
Looking for your comments and suggestions! Improving recipes gives me life...
- Large Mixing Bowl
- Kitchen Towel
- Bread Pan
- Wire Rack for Resting Bread
- Mixer (Optional)
- 6 cups of flour (any kind you prefer)
- 3 cups of milk kefir
- 2 teaspoons of salt (any fine salt you prefer)
- 2 teaspoons baking soda
- 1 tbsp sugar
- 2 tbsp coconut oil
- Hands On: 10 minutes
- Resting Time: 24 hours
- Baking Time: 45-50 minutes
- Combine salt, flour and kefir in a large mixing bowl. Use enough kefir so that your dough is malleable but doesn't stick to fingers.
- Using either a mixer or hand, knead for about 5 minutes.
- Cover with a kitchen towel and leave in a warm place for 24 hours.
- After 24 hours, add baking soda, 1.5 tbsp coconut oil, and sugar. Oil your bread pan with the remaining coconut oil. Shape your dough into a loaf and place in your bread pan.
- Cover and leave in a warm place to rise. Dough will be ready to bake when it rises to the top of the bread pan.
- Bake at 350° for 45-50 minutes. The bread should sound hollow when you tap it (Don't burn yourself, use a spoon!). If not hollow sounding, place it back in oven for an extra 10 minutes.
- Cool the pan on a wire rack for 10-15 minutes.
- Remove the bread from the pan and slice.
- Optional: Slather with butter and honey/jam. Eat up!