Kefir Bread Recipe (No Yeast, No Kneading) (2024)

FAQs

Can you knead dough without yeast? ›

How to make No Yeast Bread. In a large bowl whisk together the flour, sugar, salt and baking powder. Then add the water and mix together, either with a fork or spatula.Sprinkle a flat surface with a little flour, place the dough on top and knead until smooth.

Bury the grains in yogurt technique

Simply bury the grains in a jar of plain yogurt for a few days in the fridge. The idea behind this technique is that yogurt is rich in bacteria with little to no yeast and that environment will help shift the balance from yeasty to bacteria rich.

By adding an acid to baking soda (such as lemon juice or cream of tartar) a chemical reaction occurs that produces carbon dioxide and fills your bread with air — much like yeast does. You can substitute yeast with equal parts lemon juice and baking soda.

There's no hard and fast rule about how much longer your dough will need to rise when you use less yeast. It could be twice as long, or even longer. Leader says waiting for the dough to double in size is “an old-fashioned metric,” and is not always the desired outcome, especially with wet and sticky doughs.

Time. Time works for two reasons. First, when we mix flour with water, the components of gluten come together, forming an elastic, extensible network. This happens without kneading or mixing: simply add water, wait, and voilá, a cohesive dough forms.

A failure to knead dough (unless you're working with a no-knead recipe) can lead to: Poor gluten development: When you don't knead bread, the gluten won't form properly. This can result in a lack of elasticity and strength, meaning your final product is likely to come out of the oven dense and heavy.

Is that normal? A. Kefir will often smell like fresh yeast. If your kefir smells like spoiled yeast (rotten), that can be a sign of either contamination or that the yeast and bacteria which comprise the kefir grains are out of balance.

Over cultured milk kefir will have separated into curds and whey. At this stage the grains are firmly lodged within the curds and can be challenging to differentiate grains from curds.

If you see clear yellowish liquid and curds, it is over-fermented and has passed the thickening stage. It is now separating into whey and curds. Again, this is not bad - it's just a little more sour and may be less appealing.

Unleavened bread is any of a wide variety of breads which are prepared without using rising agents such as yeast or sodium bicarbonate. The preparation of bread-like non-leavened cooked grain foods appeared in prehistoric times.

Does Ezekiel bread have yeast? ›

Ezekiel bread ingredients typically include the following: organic sprouted wheat, filtered water, organic malted barley, organic sprouted rye, organic sprouted barley, organic sprouted oats, organic sprouted millet, organic sprouted corn, organic sprouted brown rice, fresh yeast, organic wheat gluten and sea salt.

When to use which one. Baking soda is used in recipes that also include an acidic ingredient, such as cream of tartar, buttermilk, or citrus juice. Conversely, baking powder is typically used when the recipe doesn't feature an acidic ingredient, as the powder already includes the acid needed to produce carbon dioxide.

If you want to successfully substitute the yeast called for in a recipe, you just need to swap in the right amount of baking soda and acid to make the dough rise. You can use lemon juice, buttermilk, or milk combined with an equal part of vinegar as your acid. Add all the ingredients according to the recipe.

NOTE: You cannot bake bread without adding yeast. Yeast is the catalyst that makes bread to rise and form and this is different from cake which does not need yeast. If you don't add yeast, you can not produce bread but biscuit.

Allow the bread to rise in a draft-free 80°F to 90°F area away from a heat source. If the area is too warm, bread will rise too fast and begin cooking before the yeast has finished acting. This will impart a "yeasty" taste to the dough that will be transferred to the finished baked loaf.

Instead of using yeast to make the bread rise, quick breads rely on other leavening agents like baking soda and baking powder to get height. "Quick breads, like banana bread, zucchini bread, and cornbread are delicious and easy alternatives to yeast-based bread and can satisfy cravings in a pinch," says Tyler Lee.

In baked goods, you can replace yeast with an equal amount of baking powder. Just keep in mind that the leavening effects of baking powder will not be as distinct as those of yeast. Baking powder causes baked goods to rise rapidly, but not to the same extent as yeast.

Unleavened bread, or bread without yeast, is a typical Jewish food, the name derives from the Greek azymos (without yeast) which in Jewish becomes mazzah, and it is the symbol of the Passover that recalls the Exodus from Egypt: it was the bread of the fugitives because it was quickly prepared by the fleeing Jews.

Yes. You need to rest dough to allow time for the flour to completely hydrate and to allow the gluten to relax. Otherwise the dough will keep shrinking back when you attempt to roll it out or shape it in some way.