Kefir Bread Dough

In researching Kefir Bread dough I am finding it most often in recipes from Russia, Ukraine and Turkey. With combining kefir and honey to a bread dough you are adding probiotics and prebiotics to your bread, and also a little bit of protein. Kefir also add a little tang in flavor similar to a sourdough. I like using a high quality flour like with my bread baking. I used the heritage white and fine rye flour in this recipe.

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Kefir Bread Dough

A very easy bread to bake with great flavor, A bread to be served with your dinner meal, great for toast in the mornings and it also makes amazing sandwiches.



4 ounces fine rye flour

16 ounces heritage white flour

2 teaspoons sea salt

2 1/4 teaspoons active dry yeast

2 tablespoons honey

1 tablespoon olive oil

1 1/2 cups Kefir


Measure out Kefir in a glass measuring cup and place in the microwave and slowly heat to 100*, Whisk in the yeast.

In the bowl of a stand mixer place flours, sea salt, and mix. Add the olive oil, honey and kefir and with a dough hook mix and knead. If the dough seems dry add warm water one tablespoon at a time as needed. If the dough seems to wet add flour one tablespoon at a time as needed. Knead for a few minutes and add dough to a large oiled bowl and cover with plastic wrap. Set the bowl in a warm spot and let rise in a warm place for 4 – 6 hours.

Preheat the oven to 400* Place the rack in the center of the oven.

Line a 3 quart Le Creuset  Dutch oven with parchment. Turn the dough out on a floured surface and shape into a ball. Place the ball in the dutch oven and cover with plastic wrap. Allow to rise for one hour. With a sharp knife or razor blade make an x on top of the dough.  Place the lid on the Dutch oven ad bake for 20  minutes. Remove the lid and bake for another 20 – 30  minutes.  The crust should be nice and brown, tap on the crust and it should have a good knock and sound hollow. You can also put a thermometer in the bread, the temperature should read 195* – 200*

Remove the bread from the Dutch oven and place the bread on a rack to cool 20 minutes before cutting.

  • Author: Chef Shelly