Quick Kefir Sourdough Bread
Make a successful quick kefir sourdough bread using kefir fermented milk in lieu of a sourdough starter. It bakes up beautifully!
Servings 1 loaf
- 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
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.
Calories: 2954kcal | Carbohydrates: 543g | Protein: 82g | Fat: 45g | Saturated Fat: 25g | Cholesterol: 121mg | Sodium: 2798mg | Potassium: 842mg | Fiber: 18g | Sugar: 62g | Vitamin A: 1694IU | Calcium: 759mg | Iron: 29mg