Kefir bread

Kefir Bread — Whole wheat edition with raw hempseed and rosemary

Since apparently WordPress hates me today (as happens), I’m going to keep this short rather than try to recreate the text yet again.

Here’s what I started out with:

1/2 cup raw hemp seed (Nutiva)
1 cup kefir
1/2 cup milk (both this and kefir were nonfat)
1 teaspoon kefir grains (if you use store bought kefir, no worries, you can skip this step I’m sure)

There were put in my BlendTec blender to make into a smooth consistency.
Next, into a large metal bowl went:

2 1/2 cups of whole

To which I added the kefir blend, mixing everything by hand and then kneading the dough for about five minutes. The end consistency was just this side of sticky: enough to have the dough stick to the bowl and my hands a little bit but gentle persuasion was sufficient to get the dough into a nice orderly ball like so:

Image

I covered the bowl with a damp towel and let the dough rise overnight. Keep in mind that the yeast and bacteria in kefir have a favorite food, at it is milk, not grain. Thus the dough will not rise as fast as with baking yeast. Also, that’s why there’s milk added, to give the little microbes a bit of food.

The next morning the double had doubled to look like this:

doughafterrising

At which point I added

2 teaspoons salt
1 teaspoon rosemary powder (easily could have taken more)
1 heaping teaspoon sodium carbonate (baking soda + 4hrs in a 400deg oven)

These probably could have been added earlier but… well, that’s how I did it.

Oiled up a cookie sheet (pan?) with olive oil and gently scooped up the dough and placed it on the sheet. Then gently oiled up the whole loaf to keep it from drying out. And then the whole kit and caboodle went into an oven

Pre-heated to 350deg

After 20min I put a bit of aluminum foil on the bread since it looked like it was already getting a bit dry and I wanted to have a reasonably soft crust.

Another 25min at the bread came out of the oven:

breadfreshoutoftheoven

After letting it cool a bit (~10min), bread went on the cutting board and:

breadsliced

Looks good, no? Tastes good too. No hint of sourness or tanginess, but a nice full flavor that mixed well with olive oil and salt. The texture is both substantial yet light. Despite the lack of sugar, this whole wheat bread doesn’t have that “must be healthy” taste or mouth-feel. Overall I’m quite pleased with how this project turned out. Fairly easy, tasty, and less than a day from start to finish, which on a fermentation scale is pretty short. Variations to come for sure.

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2 thoughts on “Kefir Bread — Whole wheat edition with raw hempseed and rosemary

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