Kefir bread without yeast

Step-by-step preparation

Cooking time: 1 hr 20 mins

1. STEP 1

   

   How to make kefir bread without yeast? Prepare your ingredients. I recommend taking thicker kefir. In addition to the main ingredients, I also added roasted sunflower seeds and cumin. In my opinion, they are very appropriate in this baking. But you can cook without them. Or you can add something else according to your taste.

2. STEP 2

   

   Sift the wheat flour through a fine sieve into a deep bowl in which you will knead the dough. This will saturate it with oxygen, which will make the bread more airy and fluffy.

3. STEP 3

   

   Add sugar and salt to flour. Mix everything.

4. STEP 4

   

   Separately, add soda to kefir and stir thoroughly. Kefir should be at room temperature; to do this, remove it from the refrigerator in advance or warm it up a little in the microwave.

5. STEP 5

   

   Pour kefir into the flour mixture and knead into a soft, not very sticky dough, adding flour if necessary. It may take more or less flour. Flour can be very different - focus not on the amount of flour, but on the consistency of the dough. The main thing is not to overdo it, otherwise the crumb will turn out too dense. I added about 50g and with my flour the loaf turned out to be medium dense. If you need a more airy crumb, make sure the dough is soft and slightly sticky

6. STEP 6

   

   Pre-fry the seeds in a dry frying pan until a light golden color appears.

7. STEP 7

   

   Add roasted sunflower seeds and cumin (optional) to the dough. Knead everything thoroughly so that the additives are evenly distributed throughout the dough.

8. STEP 8

   

   Roll the dough into a ball.

9. STEP 9

   

   Cover the dough with cling film and leave for 30 minutes at room temperature.

10. STEP 10

    

    Form the dough into a loaf and place it on a parchment-lined baking sheet or baking pan.

11. STEP 11

    

    Make shallow cuts on top of the dough and sprinkle the surface of the bread with flour. Bake for about 20 minutes at 220°C. Then reduce the temperature to 200°C and bake the bread for about 30 minutes more. Determine the exact baking time and temperature based on your oven.

Comments on the recipe

Elena

16.10.2023

4.6

I prepared the bread according to this recipe, without deviating from the gram and all the ingredients of the author, the bread turned out wonderful! I used kefir with 2.5% fat. I mixed in a little flour at the end, maybe 20 grams was gone, the dough was sticky and stuck to my hands. I knew that in order for the dough to be porous, the product did not need to be filled with flour. It took about 2 hours to prove, but that’s how it worked for me, I put the dough on another bread recipe, but this time with yeast, and then baked everything at the same time. Personally, my bread rose while baking. I dusted the top with a little flour, which in my opinion looks better. I baked it in a silicone mold for about 30 minutes, maintaining the temperature as the author advised. In general, the bread turned out wonderfully aromatic, porous with small holes! The weight of the loaf was 613 grams, heavy because it was not made with yeast. I definitely took note of this recipe because the bread is delicious and you don’t need to fuss with it for a long time, it’s not messy at all!

Tanuska-ps

16.10.2023

4.6

I know a similar recipe for yeast-free kefir bread with the addition of Italian herbs.

Olga

16.10.2023

4.9

Kneading kefir bread dough without yeast is not at all like kneading yeast dough, it is cool and rather sticky, and the main thing here is not to overfill the flour, as the author writes. My bread turned out to be quite dense, but it was still baked and even rose slightly (as it should be). The taste of the bread is also different, with sourness. I didn’t add caraway seeds or seeds, but there’s clearly not enough caraway seeds; it would have complemented the sourness of the bread. This bread will go well with fatty dishes.

Guest

16.10.2023

4.6

The recipe is definitely high quality and generally cool. The bread smells like milk, is very soft when cut, and you can smell the cumin (I didn’t add seeds, since my main consumer and I don’t like hard ingredients in baked goods). The taste is warm and salty, and I appreciate that. There is a slight scent of soda, but it's more about how much I added. As the bread bakes and rises, it grows, which is interesting to watch. Kefir reacts very violently with soda if used warm, which I noticed. The bread has an appetizing crust and a delicate crumb. The photos, of course, are mediocre, because it seemed to me that the towel looked neat, but in reality it turned out not to be so (I wanted to redo the photo, but I already managed to cut off a piece). But in them we can distinguish a crack on the surface of the bread, formed during baking, and we can also pay attention to the shape, which shows that the bread is well suited. It’s a pity that you can’t add a gif here, since I could have filmed the kefir pouring over the edge of the measuring cup during the reaction. Thanks to the author for this recipe, the bread is worth it, I recommend it to those who love to bake.

Kristina Grechukhina

16.10.2023

4.8

Thanks for the recipe! It turned out very tasty! And most importantly, it’s quite fast and simple!)

Igorynych

16.10.2023

4.6

Cool recipe!!! Quick and very simple. Lately we haven’t been using yeast in baking, but sourdough is also time. I added rye malt, less salt, ground and whole coriander to the dough. The bread turned out very soft and fluffy. Thank you!

leszek

16.10.2023

5

This is not an original recipe. I've already seen something like this on the net.