Kefir Bread

 

 

 

In the picture above: My first Long rise – no yeast bread :)

I’m cooking again. The flu is almost gone.

Here’s what I did:

After the first milk fermentation, I removed the kefir grains from the milk and left the milk on the counter for a whole day. I mixed 2 cups of kefir with 2 cups of flour and covered it with a damp towel for 2 days, mixing it once a day. On day 2, I took it out, mixed it with 1.5 cups of flour, 1 tsp of salt, 2/3 tbs of chili oil, 3 tbs olives, 1 tsp baking soda, 1 tbs sugar.

Once it’s fully incorporated and no longer liquidy (but not too dry either), I covered it again with a damp towel and left it to rest and rise for about an hour.

One hour later, cut the dough in half (mine was 2/3 and 1/3) and shape the dough to make a bread loaf. Put them on a well oiled tray or loaf tin and leave the dough to rest for 4-5 hours in a warm place. It will double in size.

Once its doubled in size, bake them for 30 minutes (175 C or 350 F).

The result was a hard crust loaf with soft fluffy insides.. DELICIOUS!

 

Original Source

 

Bon Appetit!

Basma.

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11 thoughts on “Kefir Bread

  1. ma tshoofeen shar ,, shakla wow this should b eaten with cream cheese and onion or 7amsat bazalyaa “Raheeeeb”.. can u pls advice of how can make a frozen yoguhrt :) wish u luck

  2. العيش – انا شريت عيش مخلوط و بني و عيش أسود و أحمر – Wild rice

    المشكلة اعتقد كل نوع له وقت عشان يستوي أو يمكن انا ماعرفتله – إذا ممكن طريقتج بطباخه – وكون ممنونه :)

  3. q8plaza

    بيتنا كل يوم لازم يكون موجود. صراحة ما أذكر الوقت اللي ياخد عشان ينطبخ بس حطيت وحدة من الطرق اللي تقدرين تستخدمينه فيه
    http://13cups.com/?p=174

    لمى يطبخ, جربيه كل 10 دقايق لي لمى تحسين انه استوى.. الاسود الطوال حتى و اهوا مستوي يظل
    crunchy

    و الباجي, اذا فيهم قشر, ماراح يكون ليّن كثر الأبيض بس يكون مستوي

  4. Pingback: خبز كيفير … | My Kitchen

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