Make a successful quick kefir sourdough bread using kefir fermented milk in lieu of a sourdough starter. It bakes up beautifully!
I’m not a chef, nor have I spent years in culinary school learning how to cook a wide array of foods and dishes. I do, however, spend a great deal of time in my kitchen making food from scratch.
Fermenting and pickling, canning and bread making are very rewarding to me. Thus I continue to tinker around with recipes and find things that work for my 5 kids and I.
It would be an understatement if I said I enjoyed bread. I absolutely go crazy for a wonderful loaf of bread – from sourdough to fresh rolls. I have to limit myself almost because I’ll fill up with so much bread I won’t want to eat regular food (and that’s a very bad thing!)
I have pondered the idea of using my kefir fermented milk as a sourdough starter in lieu of keeping a sourdough. Although I have kept a sourdough starter, I find that my kitchen counters are often times overflowing with ferments, kombucha, 2nd brew kombucha and even sweet potato fly.
Kefir fermented milk is a wonderful starter.. and unlike regular sourdough starter, you don’t have to worrry about feeding it daily. As long as you have a daily supply of kefir, it’s a great way to use it up.
Quick Kefir Sourdough Bread
If the thought of making your own bread confounds you, trust me when I say that this is very simple. It’s not so much difficult, but just needs time. Most of this recipe is hands off – anyone with kefir can make this quick kefir sourdough bread.
Mix up your ingredients in a KitchenAid using your dough hook. If you need to add additional kefir, do it a Tablespoon at a time (you shouldn’t need more than 2 additional Tablespoons).
Oil a big bowl, place the ball of dough within, flip it to make sure it’s coated in oil just a bit, then cover with plastic wrap. Push back on the counter and let it sit for 8-12 hours. Once that time passes, dough will have risen dramatically.
Bake the Bread
Turn the oven on 450 degrees and let it heat up. Move the racks so you have space for your dutch oven. Remove the dough from the oiled bowl, turn out on a lightly floured counter and fold it into a nice round ball. Don’t be too rough with it, you don’t need to “knead” it either, just tuck the ends under and make a nice ball.
Flour the bottom of your dutch oven a bit, then place the ball of dough in there. Make two slits in the top of the dough to allow it room to expand as it cooks. Place the lid on the dutch oven.
Put in the oven for 25 minutes at 450. (All this heat will help it rise). Then, remove the lid and reduce heat to 400. Let it cook for 20 minutes. The bread will brown up nice, and be hollow when tapped. Allow the bread to cool before slicing.
Quick Kefir Sourdough Bread
Ingredients
- 2 Tbsp melted butter
- 1 tsp sea salt
- 3 Tbsp maple syrup or raw honey
- 1 tsp active dry yeast
- 2 C milk kefir
- 5 C all purpose flour
Instructions
- Combine everything in your KitchenAid, use a dough hook. Mix until it all comes together, adding extra kefir (by the Tbsp) if needed. If you need to add more you should only need max of 2 extra Tbsp. Dont add too much.
- Mix super well with the dough hook, until it's all combined. Dough will be somewhat sticky.
- Turn out on a lightly floured counter, knead for one minute.
- Oil a big bowl, place the ball of dough within, flip it to make sure it's coated in oil just a bit, then cover with plastic wrap. Push back on the counter and let it sit for 8-12 hours.
- Once that time passes, dough will have risen dramatically.
- Turn the oven on 450 degrees and let it heat up. Move the racks so you have space for your dutch oven. Put the Dutch oven in there to preheat (lid must be on top).
- Remove the dough from the oiled bowl, turn out on a lightly floured counter and fold it into a nice round ball. Don't be too rough with it, you don't need to "knead" it either, just tuck the ends under and make a nice ball.
- Place the dough on a piece of parchment. Then place the parchment of dough in the Dutch oven. Make two slits in the top of the dough to allow it room to expand as it cooks. Place the lid on the dutch oven.
- Put in the oven for 25 minutes at 450. (All this heat will help it rise). Remove the lid and reduce heat to 400 degrees F. Bake for 20 additional minutes.
- Bread should be hollow when tapped, remove and allow to cool before slicing.
Nutrition
If you loved this recipe, I would be so appreciative if you gave the recipe a review.
Make sure you snap a pic of your bread & tag me on Facebook .
I’ve tried the kefir sourdough bread and in spite of myself, it turned out not too bad, a little flat/thin, but I’ll work it better next time. Thanks much:)
Glad you gave it a try Marilyn! Have a wonderful Sunday.
Hi! I’ve just come across your site while searching for ways to make sourdough using kefir. I love bread too! hence on the quest for a ‘healthier’ option. I wondered if you have an opinion or idea if this recipe would work with rye flour or spelt flour? Also I don’t have an electric mixer…would this work by hand? I’m very new to bread making so not even sure how long I would knead it for without a electric mixer. I hope you can suggest something given your wealth of experience/knowledge! thank you!
(PS I have made standard spelt bread previously but using yeast, the recipe was so basic even mentioned the precise number of kneads it needed! )
Hi Fiz – thanks for the comment! I haven’t ever done a kefir sourdough with spelt or rye. I have done regular sourdough with both of those though.. and I have had success using my grape sourdough starter (that recipe is on my blog here too).
I have kefir here, perhaps I’ll give it a try today and report back? You don’t necessarily have to have a mixer to make bread. Mixing by hand is possible too, it just takes a bit more effort. I can’t accurately tell you how many kneads it would take unless I try doing it on my own. I’ll pull out the kefir and give it a try, maybe tomorrow (I’ll be home all day tomorrow!) and then I’ll report back and let you know my experience (hopefully a success!)
This quick sourdough method worked well for me using 50% wholegrain spelt flour, 50% white bread flour, and omitting the yeast altogether. I left it rising for 3 days, but most of the rise was probably done by the second day. Thank you very much for sharing the recipe.
That’s so good to hear, Paul! I love using spelt!
You made me a happy woman I was looking for more ways to use my kefir. I started making this bread tonight and I’ll find out if this is a winner. Thanks for sharing.
Carolyn, you’re welcome!
Hi, Paul,
Thanks for thee info, I wd like to try this.
Did you leave it out on the counter, or refrigerate it?
Thanks,
EJ
Hi the bread looks delish… I’m cutting my carbs I’m wondering if can use almond flower instead of flour?
I haven’t tried using almond flour Julie, so I can’t tell you for sure! If you do give it a try, let me know how it turns out.
Do you have gram measurements for recipe?
Do you have metric measures for recipe?
Valerie – not for this particular one. But you can always use a calculator oz to gram calculator online to convert.
it was my first voyage into sourdough and I rated this bread an 8! it was crusty on the outside and chewy on the inside..I longed for the tangyness in the taste which I believe was because of the Kiefer not being sour enough..so I am going to to make my own starter and begin an even more dangerous for me undertaking..thanks for this recipe..it was an 8 like I said.
If I don’t have a Dutch oven or a heat proof pot, can I just use 2 baking loaf pans for this do you think?
Sure can. If you do, I would toss some ice cubes in the bottom of the oven to generate “steam” to allow the bread to rise with the dark, crust on the outside. You can do this by tossing in ice cubes or put some ice cubes in a pan on the bottom of the oven when you put the bread in.
My issue is, adding active yeast, Sour dough should not include yeast, the yeast for rising should be from the Leven, not additional yeast. After all that’s one of the things we are trying to reduce. Also,
You’re definitely welcome to make regular sourdough leavened with a wild grape starter or regular sourdough starter. Sometimes it’s great to have other options. If you are looking for another resource, here’s a DIY on a wild grape sourdough starter:
https://www.rebootedmom.com/grape-sourdough-starter-recipe/
I made this recipe and LOVED it!….although I did find that it was quite ‘thick/heavy’ beneath the crunchy crust, but it was very yummy. I would like to make it again but do not have any kefir. Could I use plain yogurt instead? Thank you!!
I’m so glad you loved it, Katherine. I have made it with yogurt as well — same measurements, my yogurt is very loose (not too thick). You might need to keep an eye on the dough as you mix — add an extra Tbsp or two of yogurt if you feel that the dough is too dry. Let me know how it turns out!
Tried this recipe, it was easy and bread was delish!
Damaris, so glad you enjoyed it!
My best bread so far so am really pleased!! It took longer than 12hrs to get a good prove and would have liked a bit more rise in the baking – so could I add a bit more yeast??
Good crust and good flavour, but my husband thought it was slightly sweet so perhaps slightly less maple syrup??
Hello, I have made this bread three times and I’m about to make my fourth, it is easy, delicious and cost effective. One loaf lasted five or six days and stayed fresher than most expensive store bought artisan breads. I have shared this recipe and some bread with all my pals and everyone is delighted and impressed that so few ingredients and effort go into baking a bread that is soooo good. I was introduced to this bread by a new relative and I am thankful to her too.
Thank you for making it available to print and share.
Best regards, Donna 😋
This is the first bread I ever made. It was excellent. The outside was crisp but the inside was moist with good body and flavor. This is a great way to make sourdough rather than having to make a starter and waiting for days to go through process of ” working” it. Thanks for the recipe
You bet.. it’s one of my favorite breads because I always have kefir. Glad you enjoyed it!
I have made three breads now, experimenting with different flours each time. I sieved the coarse fours, adding the flakes back into the dough later when giving out a little stretch. A thicker kefir works better, especially the more solid bits that collect on the side of the jar. As the weather gets warmer, the dough takes less time to rise. I also added a little more salt to taste.
I have tried sourdough for many years and I’m still struggling to make a decent sourdough bread – this is so much easier, tastes better, has an even consistency and also lasts longer – I keep mine wrapped in a tea towel in the cold oven.
Thank you for this recipe, It’s a winner!
Thanks – I’m so glad you love it! I’ve been making real sourdoughs or a few years now but I keep coming back to this quick kefir sourdough bread because it’s easy and I don’t have to mess with a starter/folding dough, long rise, etc. It always pulls through for me. And it gives me a reason to put my kefir to use as well. Enjoy your week!
I want to try this, but can I use water kefir instead of milk kefir?
Sandra, I’m not sure – I haven’t tried. If you try it, come back and tell me how it works!
Loved this recipe. I was looking for a recipe for bread to use my kefir and this one was perfect. Yhe bread had a yummy flavor. I felt it had a perfect balance of the sour taste from the kefir. I am not an experienced bread maker so the question I have is why did you not use bread flour?
Thank you,
Suzette
Suzette, I never have bread flour… it’s rare if I do. So I just use what I have on hand which is all purpose flour. You can use bread flour though, if you have it. I’m glad you loved it… it’s such a great way to use kefir. I hope you have a wonderful Christmas!
I forgot to rate the recipe when Insent my first post. ☺️ Yum!!!
I figured wrong on time. My dough will be ready at 1:30AM. Can I let it sit on counter till I get up around 6-7am?
Thanks.
Go for it. Should be fine.
I saw unsweetened kefir milk in our grocery store. Can I use it instead and does it need to come to room temperature instead of cold from the fridge?
I would allow it to come to room temperature before giving it a go. Let me know how it turns out!
Thank you so much for this recipe! I was looking for recipes to use up my extra kefir as I’m new to making my own kefir as well and I found this. It is delicious and the smell… heavenly honey. I use bread flour instead of all purpose and I find that the dough is ready to go in four hours, eight if put in the fridge to rise. The loaf is so big though that I wonder if I shouldn’t split it into two?
you could definitely do two loaves!
Can I use a bread maker? What setting would use?
Hi Ashley, I have never used a bread maker – so I wouldn’t be able to honestly tell you. I don’t want to tell you something without having firsthand knowledge – if you do try a bread maker, let me know how it works out!
I used my bread maker. On dough cycle and then transferred to duct h oven for the baking. I halved the recipe but watched closely the first few minutes of spinning as I needed to add much more kefir.
This bread is great! For those saying it’s not quite sourdough, I think that’s what you have to expect when not using a true sourdough starter. Although I wouldn’t say I could tell because the flavor is very close. The first time I made it, it had trouble rising. I think it’s because I live in such a dry desert climate, it had a dried out crust on top even after I oiled it up to rise. The past few times I’ve put it in a warm oven (heated up to 100f then turned off) with a wet towel over it to give it a humid place to rise overnight and it was almost double what I got the first time! Love this recipe and will be using plenty more!
You are correct – it’s not quite “sourdough” because it’s not made with a sourdough starter. But it’s close in flavor and a great way to use up kefir. I also live in a dry, desert climate (Arizona!) and sometimes things don’t rise as fast here either. I make this bread SO MUCH because it’s easy and always works for me. I’ve even added extras to it (Caraway seeds, sometimes Hatch chiles that are roasted..), roasted garlic, sometimes cheese. Love love and love! Glad you liked it too 🙂
Can the sourdough bread be put in loaf pans instead of a dutch oven?
Thanks so much,
Cindy Douglass
I honestly can’t say because I haven’t done that. This isn’t like traditional bread that you would put in a bread pan … the reason I use a dutch oven is because it creates steam within the device (with the lid on) that helps propel the bread to rise. Then when you remove the lid, the risen loaf creates a hard exterior similar to regular crusty sourdough. I don’t think you’d have the same result with a bread pan; if you don’t have a Dutch oven you can look for a large oven-safe pot with oven-safe lid to withstand the temps… check out your local thrift. Or invest in a dutch oven. They are critical for bread making and can be used for so many other things in the kitchen.
Love this! So much faster than sourdough (truly 15-min prep!), and a way to use up some of what my busy kifer grains produce.
Here are some variations that work for me:
1. Use half all-purpose and half bread flour
2. I had to let it rest for 18-hours due to my schedule. It rose and fell a little, but still came out fine
3. Borrowing from a well worn sourdough recipe, I cooked covered at 525 for 16-minutes, then uncovered at 400 for 23. It came our more like your darker loaf than your lighter one pictured in this article. Just how I like it.
I will work in some whole grain in future cooks.