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.

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.

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.

Kefir will often smell like fresh yeast. If your kefir smells like spoiled yeast (rotten), that can be a sign of either contamination or that the yeast and bacteria which comprise the kefir grains are out of balance.

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.

NO-KNEAD DOUGH

Add the salt. Add the olive oil and continue mixing with the fork. Cover the bowl with the lid and let the dough rest for half an hour. Turn the dough out onto a work surface and fold it 2/3 of the way over the rest of the dough then pick up the opposite side and stretch it over the first fold.

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.

Unleavened bread is any of a wide variety of breads which are prepared without using rising agents such as yeast. They already appeared in prehistoric times. Unleavened breads are generally flat breads; however, not all flat breads are unleavened.

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.

How do you make bread rise without yeast? ›

Instead of using yeast to make the bread rise, quick breads rely on other leavening agents like baking soda and baking powder to get height. "Quick breads, like banana bread, zucchini bread, and cornbread are delicious and easy alternatives to yeast-based bread and can satisfy cravings in a pinch," says Tyler Lee.

Yep, you CAN make an amazing bread without yeast that's just like proper bread! 5 common ingredients: flour, baking powder, oil, milk and sugar. It's a no yeast bread based on Damper, a traditional Australian bread historically made by swagmen and drovers over campfire – except we're using an oven!

For most people, fermented foods like kefir are considered safe. But when you first take probiotics, you may experience digestive issues like increased gas, bloating, or diarrhea. These usually settle down after a few days as your body adjusts.

People who have done kefir for years will generally say that they notice that their kefir is naturally thicker in the colder months and thinner in the summer. This is due to activity of the bacteria and yeast. Slow cool ferments tend to favor a more bacteria rich ferment which will result in a thicker ferment.

The 'fizz' in authentic kefir is caused by the naturally occurring yeasts which produce CO2 during the fermentation process. When we make our batches we watch the bubbles rise to the top of the tank once we've started stirring... it's alive!

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.