Kefir Raised No Yeast Bread

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A loaf and some slices of kefir bread on a breadboard.

5 from 3 votes

Raising bread with the natural yeasts found in kefir, a fermented milk, makes a slow raised no knead bread that tastes delicious.

Servings: slices

Author: Helen Best-Shaw

Prep Time10

Cook Time30

Resting18

Total Time50

Ingredients

250 g strong white bread flour
150 g strong brown bread flour
1 tsp salt
280 ml milk kefir - must be homemade

Instructions

In a large bowl, mix the two types of flour and salt. Add the kefir and mix it in until you have a rough, shaggy dough.
Turn the dough out onto a work surface, and knead briefly until all the kefir is evenly distributed through the dough. As the bulk raising time is so long, a long knead to develop the gluten isn't required.
Place back in bowl and cover. Leave in a warm (20–25°C) environment until the dough has doubled in size. This may well take several hours.
Grease a 2lb loaf tin (7" x 4.5" x 3.5"/18 cm x 11 cm x 9 cm) with butter.
Turn the dough out of the bowl and roll into a sausage. Place in the loaf tin, seam side down. Cover the tin without touching the dough and leaving space for it to rise. We use a plastic shower cap, which is perfect for the job. Leave the loaf to prove. Again, this may take several hours.
When proved, the dough will spring back slowly when pressed. When you are happy with it, bake at 180°C for about 35 mins. It's done when it sounds hollow when tapped on the bottom.

Notes

It is essential you use homemade milk kefir for this recipe. The brands of commercial kefir we have tested this with are too finely filtered to carry on fermenting and the bread simply won't rise.
Kefir bread freezes well. We slice, wrap in a bag, freeze and toast from frozen.
The use of milk kefir makes this a lovely soft loaf, ideal for sandwiches.
If your kefir is very thick, you may need to substitute some with a little milk or water.
I made this in a greased loaf tin, but you could also use a cane banneton, well dusted with flour.
I always grease my loaf tins with butter. I find that I get a far better release of the loaf than when I use oil.

Nutritional Information

This recipe is 4 Weight Watchers Smart Points

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.