Bread on kefir

To prepare this white bread, we will need the following ingredients: wheat flour, kefir or acidic milk of any fat content (I used 3.8%), sugar, vegetable oil without smell (in my case sunflower), salt and high -speed yeast. All products should be at room temperature. In addition, for sprinkling, I took sesame seeds and sunflower seeds, but you may not use or diversify them.

Sift (preferably twice) wheat flour (500 grams) in a bowl. Thanks to sifting, the flour is not only loosened and saturated with oxygen, but possible garbage leaves. I use 500 grams of flour, since I use the product of one brand (Lida) — you may need a little more or slightly less.

Add 1.5 teaspoons (1 spoon with a slide) to the flour of high -speed yeast, 2 tablespoons of sugar and 1 teaspoon of salt (preferably small grinding).

Mix thoroughly with a fork or a whisk so that all the dry components are evenly distributed along the mixture.

We make a recess in a flour mix and pour kefir (sour milk) at room temperature into it. You can very slightly warm it, only a little.

Mix all products — you can with a hand or fork (who is convenient). When the flour moisturizes, absorbing moisture, add 2 tablespoons of vegetable oil without smell. I use sunflower refined.

To knead this yeast dough needs for a long time (at least 10, and better than 15 minutes) and intensively. As a result, it will become smooth, homogeneous, soft enough and not sticky. We round the dough into the ball and put it in a bowl, which we literally lubricate with a teaspoon of vegetable oil (in the ingredients did not indicate) so that it does not stick to the dishes during fermentation. We send the yeast dough to heat for 1 hour. Where is it better to wander the test and what does a warm place mean? There are several options. First of all, in the oven with a light bulb turned on (it turns out about 28-30 degrees — the temperature ideal for fermentation of yeast dough). Then we tighten the bowl with the dough with cling film or cover with a towel made of natural fabric (flax is best suited) so that the surface does not be swollen and not covered with a crust. You can also let the dough wander in a microwave, in which we pre -boil a glass of water. The dough will rise with a door closed, and the glass will stand there. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one inadvertently turns on the microwave, otherwise the dough will disappear and there will be no bread.

After 1 hour (time — the concept of relative, it may take more or less) yeast dough on kefir will rise very well, and will increase in volume by about 2-2.5 times. It is very tender and fluffy. If the dough rises weakly, then you came across old yeast — increase the time of fermentation.

We make a light grinder to release excess air, re-round the dough and again in heat for another 40-50 minutes.

During this time, the yeast dough on kefir will rise very well again, will become even more tender and fluffy. Now you can work with it.

Methods of forming homemade bread are known a lot (on the site are decent on the site) and today I will show one of them. This yeast dough is very tender and supple, it does not stick, so the flour for the buffer will not be needed. We transfer the dough to the working surface and produce excess gas from it with our hands. In other words, we knead the dough into the layer with palms to remove air bubbles.

Visually divide the dough into 3 parts. We fold one edge to the center, sealed the seam with a short punching with the edge of the palm.

We turn it over to make it more convenient.

Similarly, we repeat with the second end of the workpiece, tugging it to the center and punching the seam by the edge of the palm.

Now fold the dough in the seam in half and also seal the seam.

This is what this seam that was on the side looks like (I just turned the workpiece 90 degrees to myself).

We roll up the workpiece, giving it the shape of an oval, and put it on the seam.

If desired, you can make a crust of future bread even tastier and more crispy. Slightly spray the dough with water and scatter the seeds.

We roll the workpiece on the table so that all the seeds stick to the surface.

We transfer the workpiece to a baking sheet covered with baking paper (I have a Teflon rug). We cover with a film or towel from the hug and leave for 30 minutes for proofing in a warm place. In the meantime, we turn on the oven to heat up 220 degrees (I have gas, lower heating, without convection).

Before planting in the oven, you can make incisions so that during the baking they open. I overdid it slightly and cut the dough too deep, so the finished bread has not a very flat crust.

We bake wheat bread on kefir at 220 degrees 15 minutes at the average level of the oven for steam. In other words, this wheat bread is needed at a relatively high temperature and high humidity. Steam can be created in two ways. Firstly, just throw several large ice cubes in the already warmed oven at the very bottom. Or put a bowl of water on the bottom in advance. After that, we reduce the temperature to 190 degrees and bake the bread for another 25-35 minutes, focusing on the features of our oven.

We take out the finished bread from the oven and cool on the grate. In a fully cooled form, it weighs 810 grams.

A thin and crispy crust, airy, delicate and juicy crumbs … Try to stop and not reach for the next piece of fresh house bread. Prepare for health and pleasant to you appetite, friends!