Wheat-rye bread on kefir

Cookinero 6 November 2022

The fastest and easiest way to make bread at home. Especially helps out such bread in the country. The oven is so simple that even a beginner can easily handle it! Try it, it's very nice to bake bread with your own hands. Moreover, it is best to knead the dough with your hands. Unless, of course, there is no time - then a combine.

How to cook Wheat-rye bread on kefir

Step 1

Mix both types of flour. Add yeast - mix with flour, then put salt.

Step 2

We combine water with kefir (whey or yogurt) and heat it up to 37 degrees. Add flour and knead the dough. We knead with a combine for 7-8 minutes, by hand for 15 minutes. The dough is very plastic, similar to soft plasticine. Doesn't stick to hands.

Step 3

Sprinkle the table with flour, form a ball, cover and put the workpiece for 30 minutes. for proofing. Then we knead the dough, form bread (I have it in the form of a loaf today). Place seam side down on a silicone mat or baking paper dusted with flour. You can use a proofing basket - put it in it with the seam up.

Step 4

Wheat-rye bread on kefir

Cover and leave for 1 hour 20 minutes. - 1 hour 30 min. fit at room temperature. The volume should double. We heat the oven together with the baking sheet on which we will bake, up to 250 degrees.

Step 5

Wheat-rye bread on kefir

We turn the workpiece over, make one longitudinal or several short transverse cuts. Sprinkle generously with water, place on a baking sheet and bake for 15 minutes. Then lower the temperature to 200 degrees and bake for another 30 minutes.

Step 6

Wheat-rye bread on kefir

Cool the bread on a wire rack. To make the crust of the bread soft, if desired, cover the warm bread with a towel.

Wheat-rye bread on kefir - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute kefir with regular milk, but the texture and flavor will be slightly different. Kefir adds a tangy taste and helps with the fermentation process.
Store the bread in a bread box or a paper bag at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic and freeze for up to 3 months.
This bread contains wheat and rye flour, which are not low-carb. For a low-carb version, you can try substituting with almond or coconut flour, but the texture will differ.
Yes, you can knead the dough by hand for about 15 minutes until it reaches the desired consistency, similar to soft plasticine.
This bread pairs well with soups, stews, cheeses, or simply with butter and jam. It also makes great toast for breakfast.
Yes, you can halve the ingredients to make a smaller loaf. Adjust the baking time slightly, as a smaller loaf may bake faster.
Thaw the bread at room temperature, then reheat in a preheated oven at 350°F (175°C) for 5-10 minutes to restore freshness.
This could be due to expired yeast, insufficient kneading, or improper proofing. Ensure your yeast is fresh and the dough has enough time to rise.
Yes, you can add sunflower seeds, flaxseeds, or chopped nuts to the dough for extra texture and flavor. Mix them in during the kneading process.
Yes, you can use a regular loaf pan. Just shape the dough to fit the pan and adjust the baking time if needed.

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