Kefir Bread

Another “Necessity is the mother of Invention” post. Though admittedly I’ll have to post whether or not it’s any GOOD, as I haven’t cooked it yet, ha.

While I still haven’t settled on a sandwich bread recipe for us since coming back to gluteny-grains (I found one but it’s admittedly a PIA from a mental energy perspective and requires i mix and knead dough at night….i’m hard pressed to get dinner cleaned up at night so baking….ugh…), but I have been using recipes from the book, “Artisan Bread in 5min/day” for other things (& might have now found an easy way to appropriately ‘tweak’ the whole wheat sandwich bread recipe for my desire to limit phytates). Anyhow, I use the olive oil dough recipe for our weekly pizza, of course ‘tweaked’ to accommodate whole wheat flour vs. white. The basic gist is you mix up the ingredients rather quickly into a bowl (or in my case bucket), let it do an initial rise, then stick it in the fridge for a few hours up to a couple weeks depending on the recipe. I like this because though it might not be a perfect or ideal way to reduce phytates in the grains, it is a long ferment (if i remember to do it far enough ahead) and thus better than nothing. Not to mention EASY!! No knead, no mixer, just a wooden spoon, bucket & about 5min, literally.

Ok, so yesterday I was mixing up the dough for today’s pizza (ideally I like to do this monday or tuesday but hasn’t been happening lately), and after i had things already in the works, I remembered I had no yeast. Ugh. NOT up for yet another unplanned grocery store trip (we’ve stinkin’ made 3 this week!), I decided to experiment with my proliferating milk kefir grains (the grains are a “symbiotic yeast/bacteria culture”). I mixed up the water, kefir (as a dough conditioner since i’m doing whole wheat w/a white flour recipe instead of 2 3/4 water I do 2 cups water, 1 cup kefir), sugar, and a teaspoon of powdered ginger (feeds yeast). Then I added one little baby kefir grain (it was just slightly smaller than a pea). I let this mixture sit for 20min. Then I mixed in the rest of the ingredients, covered loosely & hoped for the best. I put it in the oven w/the pilot light on for an hour or so and then turned off the light, and promptly forgot about it altogether (thankfully dinner didn’t require the oven or I would’ve baked the plastic bucket, whew).

Last night I was lying in bed wired from having been chatting with women at Bible study, unable to sleep. Suddenly I remembered the dough. Fully expecting no movement, I pulled it out of the oven & lo & behold it HAD risen….only veeery slightly. So, I just left it on the counter overnight. This morning I woke up and sure enough it had doubled. I’ve put it in the fridge and we’ll see how it goes tonight.

One thought on “Kefir Bread

  1. just an update: this turned out good, and i’ve done it again with success. Yesterday I mixed together the whole wheat sandwich bread recipe from the “Artisan Bread in 5min/day” book, but using 3 small kefir grains instead of yeast. It rose lovely (took 17hrs..i mixed it @1pm & then put the dough in the fridge this morning when i got up, it was doubled). Very fun!