kefir bread
Source of Recipe
Rachael Koschak
Recipe Introduction
This is the bread recipe that I use. It was in the Spring 03 Wise Traditions
and they called it
"Healthy Yeasted Bread"
You're suppose to make a sponge and keep it going, but I make it new each
time so it isn't
so sour. I mix 2 cup ww flour with 1 C kefir and 1 C kefir or water. let sit
in a covered
container overnight. I just use my mixer bowl and I do set my stick of
butter on top so it's
nice and soft by morning.
3c sponge (I just use all of the sponge each time and have never measured
it)
2tsp yeast
1/4 c warm water (to soften yeast)
1 1/3 Tbl sea salt
1 c water or 3-4 eggs plus enough water to make 1 cup
1/2 c honey
1/2c softened butter
6-7c ww flour (I always need to use a few cups more)
The directions seem to be a bit picky about the order, but all I do is start
with the sponge
and butter in the bowl, add yeast, water (and sometimes eggs) and honey. Add
a few cups
of flour then salt and mix together. Add enough flour until it feels right.
knead.
Put dough into buttered bowl in a warm spot with a cover. I can set my oven
to 100 and it
works well. Let rise 6 hours punching down as needed. I find it raises more
readily at first
and then seems to settle down and doesn't raise as much the longer it soaks.
Grease 3 bread pans. Form bread and put into pans. I try to be careful to
handle it gently
since it doesn't like to raise as much by this time. The recipe says to bake
415 for 15 min
then at 315 for 15-20 min. We don't like a crusty crust so I bake it at 350
for 30-40 min.
When the bread is done and it's sitting on the counter cooling, i spread
butter on the top
crust.
This bread isn't too sour. It makes decent sandwiches and very good toast.
|
|
member logon
