Sunday, June 17, 2007

Yeasted Kefir Bread

This recipe is very easy...even for beginning soakers. This actually makes a bread that is wonderful for sandwiches

6 cups freshly ground whole wheat bread flour (spelt can be used too)
2 ¼ cups Kefir or buttermilk

¾ cups butter or combination of butter, virgin coconut oil,melted
6T. warm water
3 t. yeast (or less, see note)
3 T honey
1 ½ t. sea salt
¾ t. baking soda
1 ½ c. WW pastry flour or combination

Mix first two ingredients in plastic, ceramic or glass bowl and
soak, covered tightly 12-24 hours. We usually just soak it around
8-12 hours, depending on the room temp. Any longer and it does get
sour. (You end up using your fingers, it seems really dry.)

Add remaining ingredients and mix well. Knead. Cover and rise 1-2
hours, until doubled. Punch down well, knead a bit and shape into

Makes 2 - 2 pound loaves. Place in greased 9 X 5 loaf
pans, cover with towel, let rise 1 to 2 hours until almost doubled.
Bake in a 350 degree oven. Cover with foil after 15 or so minutes
and bake at least another 20 to 25 more minutes until tests done.
190 or so degrees with an instant thermometer. Since the oven temp
is low and the loaves are big, it takes longer than you would think
to bake them.

Sandwich rolls (about 4 ounces of dough each)cook in about 13-15 mins.

I have never tried it with buttermilk, the kefir adds it's yeast and
that's why we cut the baking yeast by almost half.

I use equal parts butter and virgin coconut oil.

I've used it to make cinnamon rolls, pizza dough, monkey bread and raisin
bread too. It's a great all purpose dough recipe.

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