Kefir bread

Kefir bread

Mon, May 14, 2018

Tender, shaggy, fragrant and very tasty homemade bread according to the usual recipe. We will prepare this aromatic pastry using kefir using the straight method. Wheat bread comes out unusually airy and is excellent for sandwiches and toast.

It is not necessary to take fast-acting yeast - simply dry yeast (also 1.5 teaspoons - 5 grams) or compressed yeast (you need 3 times more, in other words 15 grams) are excellent. Such yeast is not immediately combined with flour, but is previously activated in warm, sweetish water for 10-15 minutes. In our case, you can warm up half a glass of kefir with a tablespoon of sugar and dissolve the yeast in it.

Instead of kefir of any fat content, you can safely use sour milk, yogurt and even fermented baked milk (it has a special smell of baked milk). You can bake wheat bread not only hearth-bread in the form of a long loaf or a round loaf, but also in a mold. This kefir-based yeast dough is also excellent for making buns and pies - experiment!

Ingredients:

Making a dish step by step:

To make this snow-white bread, we will need the following ingredients: premium wheat flour, drink or sour milk of any fat content (I used 3.8%), sugar, unflavoured vegetable oil (in my case sunflower), salt and quick-acting yeast. All products should be at room temperature. In addition, for sprinkling I used sesame and sunflower seeds, but you can omit them or vary them.

Sift wheat flour (500 grams) into a bowl (preferably twice). Thanks to sifting, the flour not only loosens and is saturated with oxygen, but also possible debris is removed. I use 500 grams of flour because I use the product of one brand (Lida) - but you may need a little more or a little less.

Add 1.5 teaspoons (1 heaping spoon) of quick-acting yeast, 2 tablespoons of sugar and 1 teaspoon of salt (preferably finely ground) to the flour.

Mix thoroughly with a fork or whisk so that all dry ingredients are moderately distributed in consistency.

Make a depression in the flour consistency and pour a drink (sour milk) at room temperature into it. You can warm it up quite slightly, just a little bit.

Mix all the products - you can use your hand or a fork (as you prefer). When the flour is moistened by absorbing water, add 2 tablespoons of unflavored vegetable oil. I use refined sunflower.

This yeast dough must be kneaded for quite a long time (at least 10, but preferably 15 minutes) and vigorously. As a result, it will become smooth, uniform, quite soft and not sticky. We round the dough into a ball and place it in a bowl, which we grease with almost a teaspoon of vegetable oil (not indicated in the ingredients) so that it does not stick to the dishes during the fermentation process. Place the yeast dough in a warm place for 1 hour. Where is the best place for the dough to ferment and what does a warm space mean? There are several options. First of all, in the oven with the light on (it turns out to be approximately 28-30 degrees - an ideal temperature for fermenting yeast dough). Then we cover the bowl with the dough with cling film or cover it with a towel made of natural fabric (the structure of the tissues of living organisms is studied by the science of histology) (linen is ideal) so that the surface does not become weathered and covered with a crust. You can also let the dough ferment in the microwave, in which you previously bring a glass of water to a boil. The dough will rise when the door is closed, and the glass will remain there. Then there is no need to cover the bowl with anything, because the water will evaporate, thereby maintaining the required humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and there will be no bread.

After 1 hour (time is a relative concept, more or less may be useful) the yeast dough on kefir will rise very well, increasing in volume by approximately 2-2.5 times. It is very soft and fluffy. If the dough rises poorly, it means you have got old yeast - increase the fermentation time.

We do a light knead to release excess air, re-round the dough and return to the heat for another 40-50 minutes.

During this period of time, the yeast dough on kefir will again rise very well and become even more tender and shaggy. Now you can work with him.

There are clearly many methods for shaping homemade bread (there are a decent number of them on the website) and now I will show you one of them. This yeast dough is very tender and flexible, but it does not stick, so flour is not needed for dusting. Transfer the dough to a work surface and use your hands to release excess gas from it. In other words, knead the dough into a layer with your palms to remove air bubbles.

Visually divide the dough into 3 parts. We fold one edge towards the center, sealing the seam with a short punch with the edge of the palm.

Turn it over to make it more convenient.

We repeat similarly with the second end of the workpiece, tucking it towards the center and punching the seam with the edge of the palm.

Now fold the dough in half along the seam and seal the seam in the same way.

This is what the same seam looks like from the side (I just turned the workpiece 90 degrees towards me).

We roll the workpiece, giving it an oval shape, and place it on the seam.

If desired, you can create the crust of the future bread even tastier and crispier. Lightly sprinkle the dough with water and scatter the seeds.

Roll the workpiece over the table so that all the seeds stick to the surface.

We transfer the workpiece to a baking sheet covered with baking paper (I have a Teflon mat). Cover with film or a towel to prevent airing and leave for 30 minutes to proof in a warm place. Meanwhile, turn on the oven to heat up to 220 degrees (I have a gas oven, bottom heat, no convection).

Before placing in the oven, you can create cuts so that they open during the baking process. I overdid it a little and cut the dough very deeply, so the finished bread did not have a very even crust.

Bake wheat bread with kefir at 220 degrees for 15 minutes on the middle level of the oven for steam. In other words, this wheat bread must be baked at relatively high temperatures and high air humidity. Steam can be made using 2 methods. Firstly, just throw several large ice cubes into the already preheated oven at the very bottom. Or place a bowl of water on the bottom of the oven in advance. After this, lower the temperature to 190 degrees and bake the bread for another 25-35 minutes, focusing on the individual characteristics of your oven.

Remove the finished bread from the oven and cool on a wire rack. When one hundred percent cooled, it weighs 810 grams.

Narrow and crispy crust, airy, tender and juicy crumb. Try to slow down and not reach for another piece of the freshest homemade bread. Cook for your health and bon appetit, friends!

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Homemade bread with kefir

Easy to make, not troublesome, tasty, homemade bread from a relative minimum of ingredients.

Ingredients for “Homemade kefir bread”:

• Wheat flour / Flour - 500 g
• Water (Boiling water) – 180 ml
• Drink (Better 3.2% fat) – 300 ml
• Salt (with a small slide) - 1 tsp.
• Yeast (Incomplete, without top. I use ordinary saf-moment) - 1 tsp.

Production time: 210 minutes

Number of servings: 7

Nutritional and energy value:

Recipe for “Homemade bread with kefir”:

I pour the drink (from the refrigerator) into a soup cup, put boiling water in it and test it with my finger - it doesn’t have to be hot. Add salt and yeast to the warm mixture, stir and move on to the flour.

I sift the flour into a mixing container.
I leave a little flour in the sieve (about 2-3 tablespoons) to dust the table later. I turn the oven on low (mine is 50 degrees).

I add a watery mixture of kefir, water, salt and yeast to the flour, mix (more conveniently with a fork) until the flour and liquid are completely combined, cover with a towel and put in the oven (it has already heated up to the indicated minimum), turn off the oven and forget about the dough at 1.5 -2 hours.

After the specified time, the dough looks like this. I take it out of the oven, and turn it (the oven) back on to heat to a minimum.

On a table dusted with flour, I painstakingly knead the dough.
The structure is not dense, it slightly sticks to your hands - this is how it should be, I deliberately do not overload the dough with flour.

I divide the dough into approximately equal 2 parts, put each of them in a silicone brick mold, not greased with anything, and put it in the oven, again preheated to low, for 30 minutes.

After 30 minutes, I increase the oven temperature to 220 degrees and place a cup of boiling water behind the molds (you can use a container that is comfortable for you and suitable for use in the oven) - this is necessary for a crispy crust. If there is no need for a crust, you don’t have to put anything on it.

After 20 minutes the bread looks like this. I lower the oven heat to 180 degrees and leave to bake for 25 minutes.

I take the bread out of the oven and cool it on a towel (the flap of the towel is visible in the photo - it will cover the bread on top).
All)

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May 31 Lionesse # (recipe creator)

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December 15, 2019 Lionesse # (recipe creator)

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Homemade kefir bread without yeast in the oven

Start your day with something useful! We increasingly hear this breathtakingly optimistic phrase, which reflects the desire to be healthy , to take care of ourselves and our family. This also applies to bread. In light of a healthy lifestyle and nutrition, making bread at home is becoming more and more popular. You can simply bake bread with kefir without yeast in the oven using our recipe.

1. Ingredients:
2. How to bake

It is believed that bread without baker's yeast is much healthier, so I suggest baking golden brown “bricks” of homemade bread, the crumb of which is slightly denser than that of yeast, but has a pleasant taste and does not go stale for a long time. Well, the recipe is very playful and economical! The process will take little time, but it is a good candidate for store-bought bread and is good for health .
You can spread this kind of bread with butter and create a sandwich. Delicious!

Before yeast was invented, sourdough used bacteria that were in the air. To do this, simply leave the starter in the open air for a couple of hours before baking.

In medieval Europe, bread was used as plates. To do this, stale pieces of bread were placed on the table, which retained water, and laid out on their food. Then the soggy bread was given to servants or animals.

In order to quickly create homemade soda bread with kefir, you won’t need much effort or a lot of time. Just follow the recipe and you will succeed.

Ingredients:

Type of dish: Bread Cooking method: in the oven Servings: 2 1 hour 30 min

• premium wheat flour – 280 g
• drink – 210 ml
• soda – ½ tsp
• sweet sand - 1 tbsp. l
• salt – 1 tsp.

How to bake

Using a wooden spoon, begin kneading the flour with the kefir consistency until smooth.

When kneading with a spoon becomes difficult, place the flour mixture on a cutting board sprinkled with flour.

Adding the remaining flour in portions, knead with your hands a smooth, non-sticky dough, shape it into a ball and place in a cup. Cover the cup with the dough with a clean towel and leave for 30-40 minutes.

Divide the dough into 2 equal parts, about 260 g each.
Place each piece of dough into an oblong shape into a baking pan lined with parchment. Note: The amount of dough mixed from the stated ingredients is created for 2 baking pans measuring 5*10 cm. If desired, you can take one larger pan.

Bake the soda bread in an oven preheated to 180 degrees for about 35-40 minutes, until browned and ready, which can be checked with a wooden skewer, which, inserted into the middle of the bread, should come out dry.

Remove the baked bread from the oven, remove from the pan and cool.

Cut the finished bread into portioned slices and serve.
Bon appetit!

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