No-Knead Kefir Bread

Kefir Bread

No-Knead Kefir Bread
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 4
You:
Rate this recipe!
Yields 2 loaves
Servings
2 Loaves
Cook Time
35-45 Minutes
Servings
2 Loaves
Cook Time
35-45 Minutes
No-Knead Kefir Bread
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 4
You:
Rate this recipe!
Yields 2 loaves
Servings
2 Loaves
Cook Time
35-45 Minutes
Servings
2 Loaves
Cook Time
35-45 Minutes
Ingredients
Servings: Loaves
Units:
Instructions
  1. Combine salt and flour in a bowl. Pour in melted coconut oil and enough kefir to create thick dough. Use your hands to knead the ingredients together until you have slightly sticky, firm dough.
  2. Cover and let sit for 18 hours at room temperature.
  3. Turn dough out on a lightly floured surface. Divide into two pieces and carefully shape the dough into loaves. Place in greased bread pans. Cover and allow to proof for 4 to 6 hours in a warm place free from drafts. The dough might not look like its risen much. It depends on the strength of your kefir. It should rise a lot in the oven.
  4. Bake for 35 to 45 minutes at 350 degrees Fahrenheit. The crust will be quite brown, and if you knock on the bottom, it should sound hollow. You can also test for doneness by placing a meat thermometer into the middle of the loaf. The internal temperature should read 200 degrees Fahrenheit.
Recipe Notes

Note: This recipe uses less salt than other bread recipes because salt inhibits yeast growth, yet creates an optimal environment for lactobacillus bacteria. Because kefir contains both organisms, we want to limit the salt so that the lactobacillus does not get too prolific and make our loaf too sour. For a more sour loaf, increase salt to 2 teaspoons. I also have found this bread does best with more humid conditions. The more humidity, the better the rise.

Share this Recipe
Powered byWP Ultimate Recipe

Soaked Pancakes

Soaked Pancakes

Soaked Pancakes
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Aubrie and Ava love these wonderfully light and fluffy pancakes. Usually the night before we talk about what they’d like for breakfast and in having these conversations lets me prepare ahead of time. One of the great things about this recipe is that you can make the full batch and store the extra batter in the fridge and make them when you want them or cook extra pancakes and just eat them as snacks or another meal later. The benefits of soaked vs. traditional is really for two main reasons….reducing the phytic acid that makes it more nutritious and easier to digest, two important reasons. I use a blender for this, but if you don’t happen to have one, mix up in a bowl and cover overnight. I’m sure you’ll enjoy these as much as we do. Enjoy!
Servings
6-8 people
Cook Time
2-3 minutes ea
Servings
6-8 people
Cook Time
2-3 minutes ea
Soaked Pancakes
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Aubrie and Ava love these wonderfully light and fluffy pancakes. Usually the night before we talk about what they’d like for breakfast and in having these conversations lets me prepare ahead of time. One of the great things about this recipe is that you can make the full batch and store the extra batter in the fridge and make them when you want them or cook extra pancakes and just eat them as snacks or another meal later. The benefits of soaked vs. traditional is really for two main reasons….reducing the phytic acid that makes it more nutritious and easier to digest, two important reasons. I use a blender for this, but if you don’t happen to have one, mix up in a bowl and cover overnight. I’m sure you’ll enjoy these as much as we do. Enjoy!
Servings
6-8 people
Cook Time
2-3 minutes ea
Servings
6-8 people
Cook Time
2-3 minutes ea
Ingredients
Servings: people
Units:
Instructions
  1. In a blender or a bowl, mix up the flour, water and kefir together for a couple of minutes, to thoroughly incorporate. Cover and let it sit overnight at room temp.
  2. The next morning, add to your soaked mixture; egg, baking powder, baking soda, salt and vanilla.
  3. Blend or mix all together until nice and smooth.
  4. You can add your favorite fruit or seasonings at this point and mix in by hand. We like blueberries when in season or you could add bananas or pumpkin and cinnamon or just plain and really it’s about making what you like.
  5. Add coconut oil to a hot cast iron skillet and pour in batter to make the size pancakes you like.
  6. Add butter and syrup and enjoy!
Recipe Notes

This recipe makes quite a bit and keeps well in a glass jar in the refrigerator so it's ready when you decide pancakes sound great for breakfast, lunch or dinner.

Share this Recipe
Powered byWP Ultimate Recipe