The snow was a bit of a disappointment yesterday but we did get about two inches of snowy slushy snainy rain. Snain is Viv’s new word for snow mixed with rain. I like it! We got snained! And while the wind was blowing the weather in, everyone hunkered down in the barn, like those beautiful tiny strong old ladies who sit with their brown prayers and second-to-best coats at Mass on a weekday morning, tolling their beads. Waiting. Serene.
I was hoping for a more dramatic snow event when I began this series but ah well. Water came out of the sky as ice, rain and snow. But it was warm enough not to be too much of a bother as the snain was melting as fast as it was falling which is great news for the fields.
It was a good day for making bread. Bread made with Kefir will take at least two days to complete. This suits my lifestyle as long as I remember to start the next one when I get the hot one out of the oven. Once a rhythm is established the process manages itself. I find it a relaxed process, if you leave it for an extra hour, one way or the other it seems to work out ok.
No Knead Kefir Bread
Step One: Mix together.
- One cup of active alive kefir
- One cup of bread flour
- One cup of warm filtered water
- One big tablespoon of honey.
Let sit covered in a warm spot for at least 24 hours. Stir two or three times during this period. I have left it up to three days with excellent results. As you can see once again I have written a recipe that I can remember without consulting a piece of paper. Lazy girl.
When it has doubled in size a few times (after the gentle stir) and is nice and fluffy, add –
- 4 cups flour
- 1/4 cup warm water if necessary
- 1/4 cup olive oil
- salt to taste or not.
You want a tacky elastic mixture. This will not look like a normal bread dough. No need to knead. Allow to rise in a very well oiled bread tin until doubled again, often about three hours.
Cook at 400F for 50 minutes (depending on your oven). This is the easiest bread I have ever made as long as you are happy to let it take its time. It does tend to stick to the sides of the tin though, or possibly I need a new one!! But oil your loaf tin well just in case.
Good morning. The home-schooled children are coming this morning. Hopefully John will be able to get the trailer out to collect a big round bale of grass hay to go down the back for Queenie, The Bobby and Hairy. It will sit on the round concrete pad and we will push it into the corner where three little fields meet, then lock it in with a pig panel to try avoid too much waste. Then Daisy can come over and have a munch as well. The big round bales are very heavy, our tractor cannot carry one, so there is a bit of luck involved when we push it off the trailer and into the corner, if it rolls the wrong way I will have to make a new plan!!
You all have a lovely day. 
See you later in the comments lounge. I learn so much over there, it is thrilling to get so much good advice in the comments. I really mean that.
celi
The Kitchen's Garden 
123 responses to “How to make No-knead Kefir bread on a Snowy Slushy Snainy day!”
[…] Cecilia talking about using kefir to raise bread. You can read all about it here in her post ‘How to make No-Knead Kefir Bread‘ and understand how this bread fits into her life as a very hardworking smallholder, […]
[…] Bakes in England some kefir. As part of her experiements, Joanna (a great baker) decided to make kefir leavened bread blogged by her friend Cecilia. Joanna has written a very instructive blog post about her experience. And […]
Awesome bread! I put it in the oven after stage one and then forgot it. After two days there it was, I did stage two with only 3 cups of bread flour and no additional water, put it in the oven for a second proof and then baked it. That’s the bread I’ll always make from now on. Thank you for this recipe, also in the name of my husband.
you are welcome christel, i have made nothing else but since and it can be pizza bases, flat breads, pita breads.. I use it for everything.. c
Awesome bread. My husband requested to make it all the time. Thank you for the recipe.
[…] This is the third time I have made bread using kefir inspired by Celi @ thekitchensgarden.com. […]
I made my initial mix with freshly milled spelt and kefir. I only had ½ cup of kefir so used ½ cup of spelt flour and then halved the next day’s flour amount. Subbed in butter for the olive oil, added a tsp of salt and the extra ¼ cup of water and it turned out wonderful. Was a pourable batter. I could not believe how great the crust and the crumb were! Thank you so much for posting this recipe, wonderful bread.
wow, I sub stuff too but I have never used butter instead of the oil, i will though.. i will be milking again soon.. there will be loads of delicious butter.. c
This is the most wonderful tasting light bread ever! It did take me three times but, the third worked after I put in three cups of bread flour instead of four. I also let it rise for 3 hours before the final 4 hour rise in the bread pan. I am so happy to know I made this without any store bought yeast. I make this every week now. Thank you so much Cecilia. I love your Blog..
you are welcome diana, i make it every week too, in fact i had better start another batch today.. c
Cecilia,
Just wondering what brand of flour you use when making your sourdough? I can’t get over the many ways that you can use Kefir in recipes.
hi diana, i just use an all purpose high gluten flour.. I always find the kinng arthur flour good, plus I often add a little flaxseed flour.. I also add a little kefir to my animals food once a week esp Miss Sheila the big fat pig! c
Cecilia,
I feed my cats kefir everyday. My one cat has subcutaneous bumps that were getting really big but, since giving him kefir I can hardly find them anymore. Looking forward to seeing what’s happening on your farm. Love your pictures. Diana
interesting, I give it to everyone once a week, i shall have to increase that! thank you diana.. c
Cecil I tried the starter but it doesn’t rise or double in size. The kefir yoghurt was out of the fridge as I’d removed the lump of kefir 24hrs earlier. Is that ok? Then mixed with strong brown flour. Plus water. It bubbles a bit. Tried it on airing cupboard in case kitchen isn’t warm enough… Still nor much happens!
I only ever use white flour, the heavier flours don’t seem to take as well. Also I never put my kefir in the fridge. Here is what i do now. I keep ithe jar of kefir under a hat on the kitchen bench, with a plastic strainer I strain a big cup full into a bowl, add a cup of warm water and a cup of flour and a teaspoon of honey, then I let it sit for as long s it takes, sometimes even 24 hours. I would refresh your original jar of kefir with more fresh milk and let it stand on the counter for a day, then begin. let me know how it goes! fingers crossed! c
Thanks Celia, I retried a cup of brown flour with cup of kefir (no water) and it rose very well in a dayq to make a starter. I left it for a few days, probably too long. It sunk. mixed in some brown, oil and salt. 40 min was too long at 200C. The resultant bread was ok for a first attempt.
Re the kefir. I find if I leave kefir in milk (i use goat milk) for more than say 2 days at room temp then it tastes of alcohol and separates into creamy thick milk and clear colourless liquid. So I tend to pop it in the fridge in a jar and a small amount of milk when I don’t need more kefir yoghurt for a few days. What do you think?
Yes that is good. Just make sure it is freshly fed and at room temperature when you begin to make your bread! Sounds great. Hope you enjoyed your loaf. there are so many variables.. you seem to have worked it out very well.. c
Can I use All-purpose flour instead bread flour?
Yes, I do this when I don’t have any bread flour and it still works!.. c
Thanks for replying.
does it have to be milk kefir grains, can I replace it with water kefir grains?
I only use milk grains, however do try and see if it starts to work and let me know, soon i will have no milk and mine will change to water too.. c
I just got my kefir grains last week and my first kefir has finally finished. So I saw your recipe starting the soak with that. The grains I order were from kefirlady.com You get twice as many grains as everywhere else plus they are live not in a dormant state.
you are going to have so much fun..
The bread turned out awesome!!
Can I follow this recipe with rye flour?
I would mix the rye with the bread flour. I have never tried it with all rye, but if you do let me know – sounds great! c
Fabiola, have you tried rye flour? I tried this recipe with spelt and turned out well for 1st attempt. I don’t think I let it rise enough the 2nd time. I am dying to try with rye, but afraid it won’t rise and I have a limited amount of kefir.
your kefir will keep doubling as you feed it.. I have not tried it with rye but let me know – sounds great!
[…] over cereal, eat with berries or even use to make your own sourdough (try this recipe, from The Kitchen’s Garden), kefir is a versatile kitchen essential for the healthy […]