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Rye bread on kefir in a bread maker

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Kitchen World
Calorie content 258.1 kcal
Portions 6 port.
Cooking time 100 minutes
Proteins * 7.7 g
Fats * 12.7 g
Carbohydrates* 39.9 g
* per 100 gr. product
Rye bread on kefir in a bread maker
Content

We offer a recipe for aromatic rye bread with kefir. A nice bonus is the absence of yeast. For airiness and loosening of the dough, we use baking soda, for aromatization - spicy herbs. The dough can be kneaded, of course, in a bread maker in the quick kneading mode, or you can do this process with your hands. In this recipe, let's cook the bread mass by hand to show how the dough looks like before baking. After the bread is ready, we suggest greasing the crust with garlic passed through a press. This bread will be the perfect addition to soups.

Ingredients

Cooking process

step 1 out of 8
To knead the dough, put slightly heated kefir in a bowl. Pour salt and granulated sugar into it, stir.
step 2 out of 8
Next, add pumpkin seed oil. Alternatively, you can use extra virgin olive. These oils give a subtle taste nuance, namely pumpkin oil - also a characteristic color.
step 3 out of 8
Pour in the caraway seeds. You can add both whole seeds and ground. In the latter case, the crumb turns out to be very aromatic.
step 4 out of 8
Place the dried basil. In a separate small container, extinguish the soda with vinegar and pour the resulting gruel into a bowl with the rest of the ingredients. We alter everything together until smooth.
step 5 out of 8
Sift rye and wheat flour through a sieve and add to the kefir mass. We also add hemp seeds.
step 6 out of 8
Knead the dough into a soft, pliable bun. Place the dough in a bread maker and let it sit there for five to ten minutes before baking.
step 7 out of 8
Place the bowl in the bread maker, close the lid and select the bread baking program for 1 hour 40 minutes.
step 8 out of 8
When the time for the program is over, remove the form with ready-made bread from the bread machine, carefully turning it upside down. While the bread is warm, grease its surface with gruel from garlic passed through a press. Then put the loaf on the wire rack and let it cool completely.

Bon Appetit!

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