I own milk kefir grains since some months. In such a kefir grain you can find a lot of different lactic acid bacteria and yeast and making homemade kefir is even more easy then making yoghurt. You just have to put the grains into milk and leave them for about 1 day. It is a fresh, slightly sparkling refreshment – especially during summer – and is good for health, too.
Like always I ended at some point whisking to put this milk product into a bread dough. And so I bake delicious kefir buns this weekend. I made a no-knead version, it just involves mixing the dough and let it rise over night. The next morning I rolled the dough into a long band, rolled it up into a long log and cut it into pieces. That is way faster then rolling each part up alone.
I baked them seamside up and they crack open very nicely along the seam during baking. They have a rather soft crust and moist crumb similar to my favourite Yoghurt rolls. Some Emmer flour gives the rolls a nutty flavour and the kefir adds a certain freshness to the buns.
ergibt 10 Brötchen
- 400g flour Type 550
- 100g Emmer, freshly milled
- 315g Milk Kefir
- 30g Oil
- 30g Honey
- 3g fresh yeast
- 10g Salt
At the evening dissolve yeast in kefir and mix with the other ingredients until homogenous. Ferment at room temperature.
The next morning roll the dough into a strand of 60 cm, then flatten it to form a band of 10 cm x 75 cm. Roll into a log from the long side and cut into 10 equal sized pieces.
Proof for 45 min seam side down. In the meantime heat your oven to 250°C.
Now turn the rolls seam side up and place on a paper lined baking tray.
Bake 250°C for 18 min with steam.
I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.