Russia · Rye + wheat
Quick Kefir Rye Bread
Ржаной хлеб на кефире
A close-crumbed, gently tangy rye bread raised quickly with kefir and bicarbonate of soda.
What makes this bread distinctive?
This method does not imitate the complexity of sourdough. Instead, kefir acidity reacts with bicarbonate for a quick rise and a moist everyday crumb.
- Flour profile
- Rye + wheat
- Core technique
- Quick soda bread
HOME-OVEN FORMULA
From worktop to oven,
step by step.
Flour absorption, starter strength and room temperature all affect the result. On your first bake, watch the dough rather than the clock alone.
Method
- 01
Preheat the oven to 190°C and grease the tin.
- 02
Mix the flours, bicarbonate of soda, salt and seeds thoroughly.
- 03
Add kefir and molasses and mix only until no dry flour remains.
- 04
Transfer straight to the tin without resting and smooth with a wet spatula.
- 05
Bake at 190°C for 45-50 minutes, turn out and cool completely.
BAKER'S NOTES
Small details,
better results.
- Do not leave the dough standing after adding bicarbonate of soda.
- Add 15-20 g water if the kefir is very thick.
- Do not expect the open crumb of a sourdough loaf.
AT THE TABLE
How to serve it
- Yoghurt with dill
- Smoked fish
- Cucumber and cheese