Guest guest Posted June 22, 2012 Report Share Posted June 22, 2012 It is a very dense heavy bread - people have compaired it to a German bread. Depending on how sour your kefir is will determine how sour your bread is. So we have had not very sour bread and very sour. The loaf we baked last night was quite sour - I thought it was AWESOME toasted with butter and raw honey. That was my treat last night. I think I posted the recipe on the kefir list so I will try to find it and copy and post later tonight. Roughly - 5 cups flour, 2-3 cups kefir and like 2 tsp salt - as memory serves ... combine, allow to rest/rise covered for 24 hrs, kneed and shape into a pan, rest/rise for another 3 hrs bake for 50 min or so. Most of the time is waiting for the natural yeasts to do their thing. Jaxi On 6/22/12, Carolyn Gjovik <cgjovik@...> wrote: > Jaxi, > > do you have a recipe for the bread- flour,salt and kefir. i'm all about > measurements. What is the texture of this bread? > > thanks > Carolyn > > > ________________________________ > From: jaxi <jaxi.schulz@...> > > Sent: Friday, June 22, 2012 3:06 PM > Subject: Re: Breakfast of Champions... > > > > Can be made night before so works as a fast and easy breakfast > > If you eat oats ... > > Take a jar ... add rolled oats, cover with kefir (preferrably homemade > and fresh), stir it in make sure there is enough kefir to fully cover > the oats... cover jar ... let soak overnight ... eat as is the next > morning ... no need to cook, kefir softens and starts to " predigest " > the oats > > additions > > chia seeds - added night before with some extra kefir since they > absorb and expand > > fruit - unsulfered dried fruit added night before will plump up and > add sweetness, fresh fruit added at time of eating > > I usually find it sweet enough - either from the hydrated fruit and/or > if I have bananas on hand I put one of those in at eating. But maple > syrup would likely make a good sweetener if you needed more. > > You can make bread too, but that isn't as fast since it needs to rest > for 24 hrs or more - but makes a sour dough type bread that is quite > tasty and 3 ingredients - flour, salt and kefir. > > Just a thought, > > Jaxi > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 23, 2012 Report Share Posted June 23, 2012 Jaxi, if only this could be made in a gluten free way, I would be in heaven. I am so tired of crappy gluten free bread. I have been baking my own, probably tried 50 different recipes over the years. Often they are good at first, but after freezing are just plain terrible. Since it is just me eating it, not freezing is not an option. Anyway, it sounds like heaven to me. Sandy > > It is a very dense heavy bread - people have compaired it to a German > bread. Depending on how sour your kefir is will determine how sour > your bread is. So we have had not very sour bread and very sour. The > loaf we baked last night was quite sour - I thought it was AWESOME > toasted with butter and raw honey. That was my treat last night. > > I think I posted the recipe on the kefir list so I will try to find it > and copy and post later tonight. Roughly - 5 cups flour, 2-3 cups > kefir and like 2 tsp salt - as memory serves ... combine, allow to > rest/rise covered for 24 hrs, kneed and shape into a pan, rest/rise > for another 3 hrs bake for 50 min or so. Most of the time is waiting > for the natural yeasts to do their thing. > > Jaxi > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 23, 2012 Report Share Posted June 23, 2012 This is the recipe we used and it worked awesome ... this is the basic recipe ... we have altered it ... for example, we ground some rolled oats and almonds and subbed out some of the flour for that. That loaf, with the oats and almonds has been my favorite so far. It was also much more sour, much more like a sour dough. We used a cast iron dutch oven sort of thing to bake it in as it made a very large loaf. Other times it hasn't risen as much and we made it in a loaf pan. Kefir Bread Ingredients 5 cups of whole wheat flour 2 teaspoons of salt (we use celtic sea salt or Real Salt) 2 – 3 cups of dairy kefir (the amount will vary based in the moisture in your flour) Method of Preparation 1. Combine salt and flour in a large bowl. 2. Pour in enough kefir so that the dough is sticky, but doesn’t stick to your finger when you pull it back. 3. Using either a mixer or hand, knead for about 5 minutes. 4. Cover and let sit for 24 hours in a warm place. 5. After 24 hours, shape into a loaf and place in a bread pan. 6. Cover and let rise for about 3-4 hours in a warm place. 7. Bake at 350° for 45-50 minutes, or until hollow sounding when tapped. 8. Let cool for 10 minutes in the pan before removing and cooling on a wire rack. Jaxi On Fri, Jun 22, 2012 at 5:01 PM, jaxi <jaxi.schulz@...> wrote: > It is a very dense heavy bread - people have compaired it to a German > bread. Depending on how sour your kefir is will determine how sour > your bread is. So we have had not very sour bread and very sour. The > loaf we baked last night was quite sour - I thought it was AWESOME > toasted with butter and raw honey. That was my treat last night. > > I think I posted the recipe on the kefir list so I will try to find it > and copy and post later tonight. Roughly - 5 cups flour, 2-3 cups > kefir and like 2 tsp salt - as memory serves ... combine, allow to > rest/rise covered for 24 hrs, kneed and shape into a pan, rest/rise > for another 3 hrs bake for 50 min or so. Most of the time is waiting > for the natural yeasts to do their thing. > > Jaxi > > On 6/22/12, Carolyn Gjovik <cgjovik@...> wrote: > > Jaxi, > > > > do you have a recipe for the bread- flour,salt and kefir. i'm all about > > measurements. What is the texture of this bread? > > > > thanks > > Carolyn > > > > > > ________________________________ > > From: jaxi <jaxi.schulz@...> > > > > Sent: Friday, June 22, 2012 3:06 PM > > Subject: Re: Breakfast of Champions... > > > > > > > > Can be made night before so works as a fast and easy breakfast > > > > If you eat oats ... > > > > Take a jar ... add rolled oats, cover with kefir (preferrably homemade > > and fresh), stir it in make sure there is enough kefir to fully cover > > the oats... cover jar ... let soak overnight ... eat as is the next > > morning ... no need to cook, kefir softens and starts to " predigest " > > the oats > > > > additions > > > > chia seeds - added night before with some extra kefir since they > > absorb and expand > > > > fruit - unsulfered dried fruit added night before will plump up and > > add sweetness, fresh fruit added at time of eating > > > > I usually find it sweet enough - either from the hydrated fruit and/or > > if I have bananas on hand I put one of those in at eating. But maple > > syrup would likely make a good sweetener if you needed more. > > > > You can make bread too, but that isn't as fast since it needs to rest > > for 24 hrs or more - but makes a sour dough type bread that is quite > > tasty and 3 ingredients - flour, salt and kefir. > > > > Just a thought, > > > > Jaxi > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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