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–+ servings

Wholemeal kefir soda bread

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12 slices
Print the recipe

Ingredients

  • 260 g wholemeal wheat flour
  • 260 g all-purpose flour Keep a little extra for dusting and for dough that is too wet.
  • 1 tsp baking soda Use a level teaspoon.
  • 1 tsp salt
  • 500 ml plain milk kefir Measure by volume, not bottle weight. Add gradually; the flour and kefir thickness determine how much you need.

You will need

  • Oven
  • Large mixing bowl
  • Wooden spoon
  • Baking tray
  • Baking paper
  • Sharp knife
  • Wire cooling rack

Instructions

  • Preheat the oven to 200°C (400°F), with the fan off.
  • Line a baking tray with baking paper.
  • Mix both flours, the baking soda and salt in a large bowl.
  • Gradually mix in the kefir with a wooden spoon until no dry flour remains and the dough is soft, slightly sticky and holds its shape. Stop adding kefir at this point and work promptly through shaping and baking.
  • Gently shape the dough on a lightly floured surface into a flattened round about 20 cm across, without kneading it smooth.
  • Move the dough to the lined baking tray.
  • With a sharp knife, cut a deep cross in the top, keeping the base joined.
  • Bake straight away on the middle rack for about 30 minutes. Check for a browned top and base, a firm base and a hollow sound when tapped underneath; keep baking if these signs are missing.
  • Let the bread cool on a wire rack before slicing.
  • Cut the loaf into about 12 slices.
    • If the dough is dry and crumbly, add a little more of the measured kefir. If it spreads instead of holding its shape, gently mix in a little flour.

Storage and safety

Best eaten on the day it is baked. To keep it longer, cool completely, wrap the slices well and freeze for up to 1 month.