2– 3 cups of dairy kefirthe amount will vary based in the moisture in your flour
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.
A small note about the kefir – the longer it has cultured the more sour your bread will be. I found that we like it best when it’s only been cultured for 24 hours. It may rise more when it bakes. My first loaf did not rise At. All. But then almost doubled in the oven!