A bread recipe using just two ingredients promises a loaf that is tastier than sourdough, with only 10 minutes of preparation time. The recipe, shared by cookbook author Jennifer Lee of the blog Kirbie’s Cravings, relies on self-rising flour and plain kefir to create a crusty exterior and a soft, chewy, tangy interior.
Unlike traditional bread-making, this method requires no kneading, no proofing yeast, and no need to maintain a sourdough starter. The dough rests in the fridge for several hours, then bakes in a Dutch oven.
Ingredients and Substitutions
The recipe calls for 530g of self-rising flour and 473ml of plain kefir. Self-rising flour already contains baking powder and salt, which replace yeast as the leavening agent. If self-rising flour is unavailable, you can combine around 530g of plain flour with two teaspoons of baking powder and two teaspoons of salt.
Kefir, a fermented milk drink with a thin yoghurt-like consistency, provides the tangy flavour reminiscent of sourdough. Jennifer notes that she prefers low-fat plain kefir, though full-fat kefir also works. The drink contains ingredients similar to those in a sourdough starter, helping to ferment the dough and create the sourdough taste.
Method and Baking Tips
To make the bread, combine the flour and kefir in a large glass mixing bowl, mixing with a spatula until a sticky, wet dough forms. Cover the bowl tightly with cling film and refrigerate for four to six hours, or up to 12 hours. A longer rest improves flavour but makes the dough wetter and harder to handle.
About 30 minutes before baking, preheat the oven to 230C/210C Fan/Gas Mark 8, placing a large Dutch oven with its lid inside. Jennifer emphasises that the Dutch oven must preheat before adding the bread. After the dough has rested, wet your hands, stretch one side of the dough upward, and fold it over the centre, repeating from all eight sides. Turn the dough out onto a lightly floured surface, seam side down, and shape it into a tight ball using a bench scraper or floured hands.
Place the shaped dough on baking paper, transfer it to the hot Dutch oven, and bake covered for 30 minutes. Then remove the lid and bake for another 15 to 20 minutes, until the bread is browned and sounds hollow when tapped on the bottom. Allow the loaf to cool completely before slicing and serving.
