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Snack Recipe

Wholemeal Kefir Bread

An easy, wholesome kefir bread made with Irish stoneground wholemeal flour, ready in under an hour, no kneading required.

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This wholesome kefir bread recipe comes from Aoife at The Pilates Programme an avid supporter of Kerry Kefir and all things gut health. This simple no-knead loaf uses our kefir, not only to help the dough rise but also to break down gluten, making it easier to digest. It’s a nourishing, everyday bread that’s as kind to your gut as it is delicious.

Serves: 2lb loaf

Prep time: 5 minutes 

Proving time: 30 minutes

Baking time: 55 minutes

Ingredients

Notes:

To prove the dough, if it’s a warm day, simply leave the tin near a sunny window. Alternatively, preheat your oven for 5–10 minutes, then turn it off and place the dough inside with the door slightly ajar. The environment should be just warmer than room temperature

Serving Suggestion:

Enjoy warm with Kerrygold butter, or we adore it with Condiment Clare’s Tomato, Vanilla and Basil Jam! Keeps well for 2–3 days and freezes beautifully.

Method

  1. Preheat the oven to 200°C (fan 180°C) / Gas Mark 6. Grease and line a 2lb loaf tin.
  2. Combine both flours with baking soda.
  3. Add in kefir and mix well
  4. Spoon the mixture into the prepared loaf tin and smooth the top.
  5. Prove for 30 minutes (See notes)
  6. Bake for 55 minutes or until the loaf is golden brown and sounds hollow when tapped on the base. If unsure, insert a skewer, it should come out clean.
  7. Remove from the tin and cool on a wire rack before slicing.
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