Kefir bread without yeast
Description
The baking is simple and quick. This is a classic recipe for making kefir bread without yeast. Be sure to make cuts on the bread before baking to prevent the crumb from remaining undercooked. If the bread crust turns out too hard, cover the baked bread with a damp towel for about 20 minutes—it will soften it. Happy cooking!
Instructions
- 1
Step 1
1. Mix the kefir well with 75 g of flour in a bowl or large glass. Cover with plastic wrap and leave at room temperature for 24 hours. After 24 hours, place the remaining flour into a bowl, add the kefir starter and knead the dough, gradually incorporating water and salt. It's best to use a food processor, but you can also do it by hand.
- 2
Step 2
2. The dough should be elastic and not stick to your hands; if it does stick, add flour a little at a time until it stops sticking.
- 3
Step 3
3. Then shape the loaf, place it in a pan lined with parchment paper. Sprinkle the paper with flour.
- 4
Step 4
4. Cover the dough with parchment paper, place a kitchen towel on top, and let it rise for 2.5 hours in a turned-off oven.
- 5
Step 5
5. When the loaf has doubled in size, take it out, gently knead by hand, shape into a loaf form, place back into the pan on parchment paper, cover with a towel, and let it rest for another half hour to an hour.
- 6
Step 6
6. Preheat the oven and a baking pan in it to 250 degrees. When the pan and oven are heated, remove the pan and transfer the loaf into it. You can make a couple of slashes on the loaf. Bake in the oven for 15 minutes with the lid or foil covering the pan.
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Step 7
7. After 15 minutes, remove the foil or lid and bake for another 15–20 minutes. If you want a crusty bread, turn off the oven, place the loaf directly on the rack, and leave it there for another 15 minutes. Let it cool and serve.