Dill and Kefir Bread

Now, this is a must-make bread. As many breads it is a little time consuming, but not necessarily very labour-intensive. My starter grew in just 3 hours, and that’s without worrying too much about the temperature. It is a real treat for all carb lovers – moist yet incredibly light with aromatic notes of dill.

Ingredients:

Sponge starter:

  • 1 cup lukewarm water
  • ½ teaspoon dry yeast
  • 1¼ cup bread flour
  • ¼ cup whole wheat flour

Bread dough:

  • The entire sponge starter mix
  • 1 cup chopped dill
  • 1½ teaspoon salt
  • 1 cup kefir (buttermilk and natural yoghurt also work)
  • ½ teaspoon dry yeast
  • 1¼-1¼ cup bread flour
  • 1¼-1½ cup whole wheat flour

Method:

Mix all of the starter ingredients and place in a large bowl covered with plastic wrap for 3-12 hours until bubbles appear throughout.

Combine all of the remaining ingredients with the matured starter and knead for 5 minutes (speed level 2 if you are using a mixer). Leave to rest for 10 minutes and knead again for 5 minutes. Place the dough in an oiled bowl and leave to rest for 1 hour or until it doubles in size. After this time form a loaf of preferred shape and again leave to grow for 45-90 minutes. I added a few extra tablespoons of flour as my dough was rather sticky.

Preheat the oven to 250°C. 10 minutes before putting the bread in the oven, insert a deep dish filled with water. Turn the temperature down to 230° and place the bread in the oven. After 15 minutes remove the water and bake the bread for another 15 minutes. It is done when the bottom of the loaf sounds hollow when tapped. Place on a rack and allow to cool down for 1,5-2 hours.

Image

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3 thoughts on “Dill and Kefir Bread

  1. JOYCE BERNARDINI says:

    HI MICHAELINA, THIS IS EILEEN’S FRIEND, JOYCE. I WILL BE TRYING YOUR RECIPES SOON! EILEEN RAVED ABOUT THE MULTI LAYERED COFFEE SPONGE CAKE YOU MADE. WILL YOU BE ADDING THAT RECIPE SOON?

    Like

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