Kefir bread

Category: Yeast bread
Kefir bread

Ingredients

Vegetable oil 1.5 tbsp. l.
Homemade kefir 200 ml
Salt 1 tsp
Sugar 1.5 tsp.
Hercules 3 tbsp. l.
Rye flour 1.5 d. glasses
White flour 1.5 d. glasses
Yeast 1.5 tsp.
Top Brush Egg not necessary
Cumin for sprinkling not necessary

Cooking method

  • I baked this bread several times. Kefir with mushroom, homemade. The ingredients were added by eye. This time I was weighing everything and now I decided to post the recipe. For one thing, that he would remain in my bookmarks.
  • The dough was prepared in a bread machine, baked in an electric oven. Measuring glass and spoon from a bread machine. Glass measure at mark 1.
  • And so, pour r. butter in a bucket of bread maker on a spatula. Add in order: kefir, salt, sugar, rolled oats, flour, yeast. Switch on the "Fresh dough" mode. At the end of the process, remove the dough from the bucket, knead gently, transfer to a greased form. butter (or sprinkled with flour). I have a round foil. I like loaf-shaped bread. Press down a little, smooth with oily hands. Prove in a preheated oven. As soon as it rises, bake at temp. 200 gr. Then brush with egg, sprinkle with caraway seeds, reduce temperature to 150 and bake until desired color. At the end, you can remove it from the mold, brown the bottom.

The dish is designed for

770 g

Time for preparing:

120 + 20 + 30 min.

Cooking program:

Breadmaker, el. oven.

Note

Rye-wheat bread, slightly sour taste. This time it turned out not very lush. Probably because the kefir was thicker, from homemade milk.

letka-enka2
Marinochka, I liked the recipe, I'll take it to the bookmarks, and another question, if you bake in a bread maker, you need to reduce the amount of yeast or not.
akvamarin171
Thanks Lena. I think there is no need to subtract. Because with pure kefir, the dough is "heavier". The oven is better as I described. It can turn out dull in a bread maker. In HP I baked, diluting kefir 1/1 and 1 tsp. yeast.
Admin
Quote: This time it turned out not very lush. Probably because kefir was thicker, made from homemade milk.

Check the ratio of the amount of flour and liquid - the dough with this recipe turns out to be steep, there is a little bit of yeast, hence the lifting force is bad.
For a dough of (225 + 225 + 30 = 450 APPROXIMATELY) 450 grams of different flour, including a large amount of rye and + bran, liquid 200 ml. very little, especially kefir, which is thicker than ordinary water. According to the norm of laying liquid (water), it is necessary from about 320 ml.

Or is the recipe written incorrectly? Check in fact the bookmarks in the dough
akvamarin171
Thank you Tatiana. Another time I'll try to change the proportions. When you dilute kefir with water, the bread is porous, of course.

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