Easy No-knead Kefir Bread - Soft Crumb, Rustic Crust
This No-Knead Kefir Bread is the kind of recipe you make once and then keep coming back to, especially on busy days. There’s no kneading, no complicated steps, just a bowl, a spoon, and a bit of patience. Kefir does most of the work here, it adds moisture, a gentle tang, and helps create a soft, tender crumb with a beautiful rustic crust.
Ingredients
- 4 cups (500g) all-purpose flour , or a mix of flours (whole-wheat, all-purpose, rye, spelta)
- 1 tsp (4g) dry yeast
- 1 tsp (5g) salt
- 1 tsp (5g) honey
- 2 cups (480g) plain kefir
Instructions
- In a bowl, combine flour (ot the mix of flours), salt and yeast.
- Add kefir and honey.
- Stir until all flour is hydrated. Dough will be a bit sticky, that’s normal.
- Cover the bowl with cling film or a lid. Place in the fridge for 12–24 hours. The longer it sits, the more flavor develops.
- Preheat the oven to 470°F (240°C) with either a baking stone or a 9-inch (23cm) Dutch oven inside. In case you don't have any, simply use a baking sheet, and preheat for at least 30 minutes before baking (If using the baking stone or the baking sheet place a small pot with water at the base of the oven to create steam, the Dutch oven does not need it as the lid will create enough steam.)
- Remove dough from fridge. Lightly flour your hands and surface.
- Gently fold it into a rough round shape, no kneading required.
- Transfer to a parchment paper. Score the bread using a bread lame or sharp knife.
- Carefully transfer it to the preheated Dutch oven, baking stone, or the back of the baking sheet.
- Bake for 20-25 minutes covered.
- Remove cover, reduce oven temperature to 440°F (230°C).
- Bake for another 15- 20 minutes without steam, until golden brown.
- Let it rest on a wire rack.
Nutrition
Serving: 1 breadCalories: 2045kcalCarbohydrates: 411.62gProtein: 68.99gFat: 9.18gTrans Fat: -2gCholesterol: 19mgSodium: 3245mgPotassium: 1390mgFiber: 13.9gSugar: 30.27gVitamin A: 226IUVitamin C: 4.8mgCalcium: 638mgIron: 23.73mg