Kefir Bread Recipe (No Yeast, No Kneading) (2024)

FAQs

How do you make kefir less yeasty? ›

You can soak your grains in kefir that you find more pleasant, for about one week. Add a touch of cream.... Or, try fermenting at a cooler temp, takes a little longer but seems to help. Yeasty kefir is VERY tasty with a touch of honey.... Also, try second ferment with an orange slice, so good!!

You can substitute yeast with equal parts lemon juice and baking soda. So if a recipe calls for 1 teaspoon of yeast, you can use half a teaspoon of lemon juice and half a teaspoon of baking soda. Keep in mind that the bread will not need the typical proofing time and the dough will begin rising right away.

Mix flour, baking powder, and salt together in a bowl; stir in milk and olive oil until a soft dough forms. Turn dough onto a lightly floured surface and knead 10 times. Shape dough into a ball; cover with an inverted bowl and let sit for 10 minutes.

Combine Flour and Water: Mix equal parts of flour and water in a glass or plastic container. Let it Sit: Cover the container with a breathable cloth and let it sit at room temperature for 24 hours. Feed the Starter: Each day, discard half of the starter and add more flour and water to the remaining mixture.

Kefir will often smell like fresh yeast. If your kefir smells like spoiled yeast (rotten), that can be a sign of either contamination or that the yeast and bacteria which comprise the kefir grains are out of balance.

Keeping the drink at room temperature instead of putting it straight in the fridge means that the drink will go through a second ferment. As the grains have now been removed the second ferment will now be milder than the first and this can help to thicken kefir.

By starting with a smaller amount of yeast, you slow down the amount of CO2, alcohol, and organic acids being released into the dough, thus ensuring the gluten remains strong and the bread rises well—from its initial rise in the bowl, to its final rise in the oven.

Stand mixers are a popular alternative to hand kneading. These electric kitchen appliances come with a dough hook attachment that mimics the kneading action of human hands.

A failure to knead dough (unless you're working with a no-knead recipe) can lead to: Poor gluten development: When you don't knead bread, the gluten won't form properly. This can result in a lack of elasticity and strength, meaning your final product is likely to come out of the oven dense and heavy.

How did settlers make bread without yeast? ›

Pioneers used both corn meal and wheat flours for bread. They baked bread in cast iron bake kettles set in the coals of the open hearth. Pearlash, eggs, saleratus, an early chemical leavening preceding baking soda, and home-created yeast starters were used to leaven bread.

Whole wheat and rye flours provide more nutrients for your starter and ferment more actively, but working with rye flour makes starter maintenance easier than whole wheat. Rye provides increased fiber and nutrients similar to whole wheat flour, but because of its lower gluten amount it's much easier to stir.

Or don't have any idea what self-rising flour is? It's just what it sounds like—a type of flour that makes baked goods rise without the addition of baking powder or yeast.

to ferment, the bread needs yeast. You can either add yeast directly by putting a packet of yeast or some already fermenting dough into the dough or you can expose the bread to the air and let yeast that is naturally floating around fall into the dough and ferment it. Either way, you're adding yeast.

Normally the yeasty aroma will lessen significantly within a few batches. If the yeasty aroma continues, the water kefir may be over-culturing, which can cause an imbalance. Make sure to reduce the culturing time in warmer temperatures, to keep the grains well-fed and in balance.

Properly fermented kefir should have bread-like yeast smell and taste, with some lemony acidic tartness too. If the batch smells wrong, throw it out and try again tomorrow. You can try adding more or less milk, or fermenting for more or less time.

Step 1: Vigorously stir and mix over fermented milk kefir that has separated into whey and curds together. Step 2 : Run the mixture through your strainer as you would with "normal" milk kefir. This can take multiple rounds as we attempt to break down the curds and separate the kefir grains from the milk kefir.

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