Kefir Bread Recipe (No Yeast, No Kneading) (2024)

FAQs

How do you make kefir less yeasty? ›

Simply bury the grains in a jar of plain yogurt for a few days in the fridge. The idea behind this technique is that yogurt is rich in bacteria with little to no yeast and that environment will help shift the balance from yeasty to bacteria rich.

You can substitute yeast with equal parts lemon juice and baking soda. So if a recipe calls for 1 teaspoon of yeast, you can use half a teaspoon of lemon juice and half a teaspoon of baking soda.

For yeast-free dough, like pizza dough without yeast, you can still let it rest for about 10-15 minutes after mixing and kneading. This short rest period helps the flour fully absorb the liquid, and it allows the gluten strands to relax, making the dough more elastic and easier to roll out.

Fermenting bread without yeast is a traditional method of making bread rise using natural fermentation instead of commercial yeast. This process involves capturing wild yeast and bacteria from the environment to create a sourdough starter, which is then used to leaven the bread dough.

In general the fat content determines the thickness of your kefir so full fat (blue top) milk will give you the thickest kefir. If this kefir is still not thick enough for you then you need to add some thick heavy pouring cream to your milk. The more cream you use the thicker your kefir will be.

If you see clear yellowish liquid and curds, it is over-fermented and has passed the thickening stage. It is now separating into whey and curds. Again, this is not bad - it's just a little more sour and may be less appealing.

You can also reduce the amount of yeast that you use by developing a pre-ferment using a tiny bit of yeast, which will, over a few hours, multiply the yeast cells to raise a delicious, chewy loaf that will last longer than your usual loaf.

Just remember: the less yeast, the longer the rising time (and/or the warmer the rising temperature). Start by cutting the yeast in your recipe by 50 percent and if the results are reasonable, lower the amount even more next time.

A failure to knead dough (unless you're working with a no-knead recipe) can lead to: Poor gluten development: When you don't knead bread, the gluten won't form properly. This can result in a lack of elasticity and strength, meaning your final product is likely to come out of the oven dense and heavy.

How did settlers make bread without yeast? ›

Pioneers used both corn meal and wheat flours for bread. They baked bread in cast iron bake kettles set in the coals of the open hearth. Pearlash, eggs, saleratus, an early chemical leavening preceding baking soda, and home-created yeast starters were used to leaven bread.

Why is my bread dense: Usually bread will be too dense when there is too much flour. Keep in mind this dough will be pretty sticky, do not add more flour than specified. Other factors that come into play are humidity and age of flour. Little yeast, long rise, sticky dough are keys to a good, light loaf.

Unleavened bread, or bread without yeast, is a typical Jewish food, the name derives from the Greek azymos (without yeast) which in Jewish becomes mazzah, and it is the symbol of the Passover that recalls the Exodus from Egypt: it was the bread of the fugitives because it was quickly prepared by the fleeing Jews.

Whole wheat and rye flours provide more nutrients for your starter and ferment more actively, but working with rye flour makes starter maintenance easier than whole wheat. Rye provides increased fiber and nutrients similar to whole wheat flour, but because of its lower gluten amount it's much easier to stir.

Yeast acts very differently from baking powder and if you use baking powder instead, the result will be very, very different from what it should be. Though both baking powder and yeast create carbon dioxide gas, which raises the dough, baking powder does it virtually instantly and yeast does it quite slowly.

Normally the yeasty aroma will lessen significantly within a few batches. If the yeasty aroma continues, the water kefir may be over-culturing, which can cause an imbalance. Make sure to reduce the culturing time in warmer temperatures, to keep the grains well-fed and in balance.

Properly fermented kefir should have bread-like yeast smell and taste, with some lemony acidic tartness too. If the batch smells wrong, throw it out and try again tomorrow. You can try adding more or less milk, or fermenting for more or less time.

Description. Note: Promotions in store and online may vary. Enjoy our Full Cream Plain Yeast and Preservative Free Kephir dairy drink. Kephir Yeast Free is a fermented dairy drink that has been fermented using a bacterial culture instead of yeast.