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–+ servings

Kefir-whey peasant bread

Prep Time 15 minutes
Cook Time 45 minutes
Rising and cooling 3 hours 20 minutes
Total Time 4 hours 20 minutes
Servings 1 loaf
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Ingredients

  • 385 g bread flour The same weight of all-purpose flour also works.
  • 360 ml kefir whey Plain, unsalted kefir whey, bought or strained from plain milk kefir.
  • 1½ tsp active dry yeast Dissolve in the warm whey before adding to the flour.
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter Soften before greasing the pan.

You will need

  • Kitchen scale and measuring spoons
  • Measuring jug
  • Small saucepan
  • Large mixing bowl and spatula
  • Clean damp kitchen towel
  • Loaf tin, about 23 × 13 cm
  • Oven
  • Cooling rack
  • Food thermometer

Instructions

  • Gently heat the whey to about 38°C (100°F); it should feel lukewarm, not hot.
  • Stir the sugar and yeast into the warm whey and leave for 5–10 minutes, looking for foam on the surface. If no foam appears, start again with fresh yeast.
  • Mix the flour and salt in the bowl, then stir in the yeast mixture and olive oil to form a wet, sticky dough with no dry flour left. No kneading is needed.
  • Cover the bowl with the damp cloth and let the dough rise in a warm place for 1–2 hours, until doubled in volume.
  • Spread the softened butter generously over the base and sides of the loaf pan.
  • Gently press the dough down with the spatula, then scrape it into the buttered pan and ease it into a rough loaf shape.
  • Cover the pan and let the dough rise for 45–60 minutes, until its rounded top sits just above the rim.
  • Near the end of the second rise, preheat the oven to 220°C (425°F).
  • Uncover the pan and bake for 15 minutes, then reduce the oven temperature to 190°C (375°F) and bake for another 25–30 minutes, until deeply golden and about 93°C (200°F) in the centre.
  • Remove the loaf from the pan and cool on the rack for at least 20 minutes before slicing.
    • The dough should be wet and sticky but hold together rather than flow like soup. Use the spatula to handle it; do not add flour just to stop it sticking.

Storage and safety

Cool completely, then keep in a sealed bag at room temperature for up to 2 days. For longer storage, slice the loaf, seal in a freezer bag and freeze for up to 3 months. Reheat slices in a toaster as needed.