Here’s a full, detailed recipe for Milk Kefir Bread—soft, tangy, naturally leavened, and perfect for sandwich loaves or rustic boules. This recipe uses active milk kefir as the fermentation agent (no commercial yeast needed), but I’ll include a faster variation with yeast at the end. Milk Kefir Bread (Slow Fermented, No Commercial Yeast)
Yields: 1 large loaf or 2 small loaves
Time: 12–24 hours (mostly rising time)
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Bread flour (or AP) | 500 g (4 cups) | Prefer bread flour for best structure |
| Active milk kefir | 300–330 g (1⅓ cups) | Should smell tangy and bubbly |
| Water | 50–70 g (3–5 tbsp) | Adjust depending on flour hydration |
| Salt | 10 g (1¾ tsp) | |
| Honey or sugar (optional) | 10–20 g (2–4 tsp) | Helps browning |
| Olive oil or butter (optional) | 1–2 tbsp | Softer crumb |
Hydration target: ~70% total, depending on flour
Before You Start
Make sure your kefir is:
Fresh and actively fermenting (not refrigerated for days)
Thick, bubbly, slightly acidic
Old kefir still works but may rise slower.
Step-by-Step Instructions
1️⃣ Autolyse (Optional but Recommended)
Mix:
Flour
Kefir
Water (start with lower amount)
Stir until no dry flour remains (shaggy dough).
Rest 20–45 minutes.
This improves gluten development.
2️⃣ Add Salt + Optional Fat
Add:
Salt
Honey (optional)
Oil or butter (optional)
Knead 5–10 minutes until smooth, or stretch & fold 3–4 times over 1 hour.
Dough should be slightly sticky but elastic.
3️⃣ Bulk Fermentation
Place dough in a covered bowl and let rise:
| Temperature | Time |
|---|---|
| Warm (26–28°C / 78–82°F) | 6–8 hours |
| Room temp (21°C / 70°F) | 10–14 hours |
| Refrigerated (5°C / 40°F) | 18–24 hours |
Goal: Dough doubles and feels airy, not collapsed.
Tip: Do a stretch-and-fold every 1–2 hrs for better structure.
4️⃣ Shape
Turn dough onto a floured surface and shape into:
A round boule (Dutch oven)
A sandwich loaf (tin/oiled loaf pan)
A bâtard (baton shape)
Rest 10 minutes, tighten shape, then final proof.
5️⃣ Final Proof
Let rise until 60–90% larger:
Room temp: 1–3 hrs
Cold retard (optional): 8–12 hrs in fridge (better flavor & scoring)
6️⃣ Bake
Option 1: Dutch Oven (Best Crust)
Preheat to 450°F / 230°C
Bake:
| Phase | Time | Cover? |
|---|---|---|
| Steam | 20–25 min | Covered |
| Dry bake | 15–20 min | Uncovered |
Option 2: Loaf Pan (Softer Bread)
Bake at 400°F / 200°C for 35–45 minutes.
Bread is done when internal temp hits 205–210°F (96°C).
Results
Mild tang, not sour like sourdough
Very soft, moist crumb
Naturally long shelf-life due to kefir acidity
Great toast & sandwiches
Faster Version (With Commercial Yeast)
Use less kefir + add yeast:
| Ingredient | Amount |
|---|---|
| Kefir | 200 g |
| Warm water | 150 g |
| Instant yeast | 1 tsp |
| Flour | 500 g |
| Salt | 10 g |
First rise: 1–2 hours
Final proof: 45–90 minutes
Bake at 400°F / 200°C for ~40 min
This version is lighter and faster but less complex.
Flavor Variations
| Add-in | Amount | Notes |
|---|---|---|
| Rolled oats | ½ cup | Hydrate in hot water first |
| Garlic + herbs | 1–2 tbsp | Mix during kneading |
| Raisins + cinnamon | ½–1 cup | Slightly reduce water |
| Whole wheat flour | Replace 20–40% | Increase hydration |
