Kefir sourdough bread makes for a more digestible and tasty loaf.
If you really want to enjoy nutritious and scrumptious bread, then quit buying that from the supermarket, purchase a small oven and start baking your own.
Before rushing out, consider first that the bread-oven is apparently the most underutilised appliance in the kitchen. That means you can get them cheaply secondhand, but it acts as a caution; do you really love the taste of good food enough to go through the schlep?
This page was last updated by Bernard Preston on 13th May, 2021.
It takes me about five minutes to prepare the kefir, and the same to make the dough; ten in all. I consider it time well spent for the great flavour, and superior nutrition; and the fact it doesn't give me a bellyache.
Can you, and will you make ten minutes several days a week?
Let's face it, supermarket bread is awful; that is why you have to cover it with jelly, or worse, processed meat. It is a recipe for raised blood glucose, diabetes and metastatic disease.
Kefir is a wonderful probiotic that improves the wellness of your colon by providing millions of good bacteria and yeasts to ferment the resistant starch that evades digestion in the small bowel, reaching the large intestine instead; that gives you much less of a blood glucose surge.
You are in essence producing kurds and whey; you drink the latter, but the former build up and need to be shared with friends. We also use it to add protein to our kefir sourdough bread; it improves the fermentation and lowers the glycemic index; that makes it less fattening too.
Four processes happen in the dough.
This fermentation of the maltose in the dough gives it more flavour. It is enhanced by the addition of fructose; we do this by adding honey.
The Chorleywood process that is used by large bakeries enhances the operation by using high-speed mixing; this limits the anaerobic fermentation that gives your homemade loaf so much more flavour, instead producing the tasteless supermarket bread that we are all so familiar with.
In addition, it reduces the time needed to digest the proline in gluten that so many are intolerant of. Unlike the other amino acids it has a ring structure that is more resistant to enzyme action. Fragments of protein are left undigested causing an allergic reaction in the lining of the intestine.
Don't give up bread; rather make your own sourdough.
Learn more about the meaning of gluten.
Kefir sourdough bread makes for better gluten tolerance and is one good way to use up the excess curds that build up when making your own probiotics.
You could use the whey, and I do sometimes, but really it is defeating the purpose of making kefir; the bugs would ferment the dough, but then they are killed by the baking. It should be reserved as the probiotic for which it is intended.
Instead, separately make your own sourdough culture; it is so simple.
One final point is worth considering. Just as it makes little sense to build a beautiful home on a poorly situated piece of ground, so we should take the time to locate the best ingredients for making your kefir sourdough bread; that means 100% stone-ground wheat flour.
The ingredients are:
Add all the ingredients, bar the yeast and honey, to the baking tin, cover it and leave it to ferment overnight; or just for an hour if you want. The longer the better, it the more flavour.
If you are gluten intolerant you should keep it for a whole day; that will allow time for the offending proline fragments to be fermented.
Next morning, add the dried yeast and the honey, and pop the baking tin into the oven. In five hours you will have the most delicious kefir sourdough bread.
If the loaf sinks, add a little less water; if you prefer a moist loaf, and it is too dry for your liking, add rather more. You will have to experiment.
You may want to add more honey. I do because I am a beekeeper, for the fructose that will enhance the fermentation and make the loaf marginally sweeter but also more sour. Most of the sugars are turned to flavoursome organic acids.
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Salt delays the development of the gluten in your dough; adding it at the beat-down stage, stirred into the butter, means that less mixing or kneading will be necessary in general.
That technique requires less disturbance of the inner part of the dough where there is no oxygen and encourages better anaerobic fermentation. But you do have to be omnipresent, and not forgetful; bread without salt is rather dull.
Frankly I've given up on the delayed salt method; it makes for a less pleasant crumb.
Kefir sourdough bread has much more flavour, the gluten is better tolerated by the gut and it has a lower glycemic index; it produces less of a blood sugar surge.
Once you are in the rhythm it takes only five minutes of actual work.
These kefir benefits act as a probiotic.
I strongly urge you to consider using only home bake bread flour. It will probably mean purchasing your own mill.
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