This has got to be the easiest fermented bread I have ever made! And a soaked recipe that has actually turned out at that! And the best part about it? It has only 3 ingredients.
While just slightly more dense than a traditional yeasted and unsoaked bread, this still makes a great sandwich bread and toast!
- 5 cups of whole wheat flour
- 2 teaspoons of salt
- 2 – 3 cups of dairy kefir (the amount will vary based in the moisture in your flour)
- Optional ingredients:
- I have also added a few teaspoons of sugar to this bread while mixing and it made for a less sour flavor. I’ve added 2 Tbsp of oil to this as well and it improved the flavor yet again.
- Combine salt and flour in a large bowl.
- Pour in enough kefir so that the dough is sticky, but doesn’t stick to your finger when you pull it back.
- Using either a mixer or hand, knead for about 5 minutes.
- Cover and let sit for 24 hours in a warm place.
- After 24 hours, shape into a loaf and place in a bread pan.
- Cover and let rise for about 3-4 hours in a warm place.
- Bake at 350° for 45-50 minutes, or until hollow sounding when tapped.
- Let cool for 10 minutes in the pan before removing and cooling on a wire rack.