Yeasted kefir bread
An easy to make deliciously soft and light loaf of kefir bread with a hint of sourness, made with kefir fermented milk. Equally perfect for breakfast toast or teatime sandwiches. Freezes well and can be toasted from frozen.
Servings: 12 slices
- 275 g strong white bread flour
- 125 g strong brown bread flour
- 160 ml water - (luke warm)
- 100 ml kefir
- 1 tsp salt
- 1 tsp yeast - (activated or quick. Not fresh)
- 1 tbsp butter - (for the loaf tin)
If using activated yeast, dissolve it in the water. This isn't necessary if using quick yeast.
Add the flours to a large bowl. Add water, kefir, yeast and salt. Using your fingers, stir the mixture to bring the dough together.
Tip the dough out onto a worksurface. Knead until smooth and pliable - about 10 minutes. Form into a ball shape and place back in the bowl. Cover, and leave somewhere warm to rise for about an hour, until roughly doubled in volume. Actual timings depend on the ambient temperature.
Grease a loaf tin with the butter. Tip the dough out of the bowl, and roll into a sausage as long as the tin. Place into the tin seam side down. Cover again, and leave for a further 45 minutes to 1 hour, until doubled again. After about 30 minutes, switch on your oven.
Bake at fan 200C/gas 7 for about 40 minutes, until the loaf sounds hollow when tapped on the bottom.
- This recipe is 12 Weight Watchers Smart Points per portions
• 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.
Calories: 127kcal | Carbohydrates: 25g | Protein: 3g | Cholesterol: 1mg | Sodium: 199mg | Potassium: 38mg | Vitamin A: 15IU | Calcium: 15mg | Iron: 1.5mg