Enjoy this gut friendly bread recipe:
2.5 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon unrefined salt
1/3 teaspoon baking soda
1 3/4 cups kefir
Preheat oven to 400F.
To a large bowl, add the flour, baking powder and soda, salt, and mix well. Add half of the kefir and mix well, and the other half and mix until well incorporated, without over-mixing. Let the dough rest at room temperature for 20 minutes.
Line a loaf tin with parchment paper, carefully pour in the dough, top with a pinch more salt, and bake in the oven for 30 minutes, or until the internal temperature is 198F.
Allow bread to rest 5 minutes, then remove from pan and let rest another 20 minutes on a wire rack. Slice and enjoy!
today we’re going to make cafir bread I
had this two weeks ago while visiting my
friend Mama Ali in Colorado and it’s
just flour with some leaver and really
gut friendly cafir I’m preheating the
oven so let’s rock and roll this is cool
this is locally sourced from Chicago
organic freshly milled ancient grain
wheat if you live near somewhere that
has really good co-ops in Chicago
there’s a place called dill pickle try
to buy locally sourced or organic
ancient grain wheat it makes a really
big difference so I need 2 and 1/2 cups
of that when you’re measuring flour you
don’t want to pack it down you want to
get it even Steven if you were going to
use store bought I would say the King
Arthur organic AP flour is the best you
can do at the store two I believe the
farm this came from is called Jan’s milk
2 and 1/2 cups I got baking powder two
tablespoons of that which is a lot but
Mama Ellie assured me it’s correct one
two goes in a third of a teaspoon of
baking soda and one teaspoon of really
good unrefined Celtic gray salt and
those are the dry ingredients the reason
why I’m so drawn to this recipe is
because of this what is cfir cafir is
basically drinkable yogurt this is one
of the best ones you can buy at the
store it’s 100% grass-fed but look what
it says right here belly friendly
probiotics with billions of live active
cultures and I got plain
because it doesn’t have added sugar if
you get one that has vanilla or
strawberries always cane sugar so this
is a gut friendly bread with some of the
best flour you can get your hands on I I
I’m having doubts with the flour yes
because the one that Mama Al has
probably includes like um barley and
like other ones no it’s just white flour
and N she just uses white flour all
right we’ve got a dotting Thomas in the
kitchen folks she’s saying it’s not
going to come out because maybe my
flower is too Artisan we’ll find out yes
yes that’s it right I’m so I’m too fancy
to make this bread is what the lovely
desie is saying we’ll measure out a cup
and 3/4 of that thick and delicious
living cafir We’ll add half of that cfir
and now break out my spaty and just
start to mix it oven’s preheating at 400
desie can you line this for me I’ll put
some parchment in this beautiful H clay
bread loaf here and I’m going to let
this sit at room temperature for about
20 minutes so it can actually rise and
activate the leaver in there we going to
let it activate yes ma’am you have to
you have enough salt in there uh one
teaspoon yeah that’s
enough I actually specifically asked
Mama Al ahead of time and she said one
teaspoon which is a lot we can put more
on top actually too but the rest of the
caerin Bobby vers the world here folks
pray for me please but if if I can bake
this bread successfully which the jury’s
out that means anyone can do it this is
a really easy bread I don’t want to
overwork the glutens right Mom okay take
a visual snapshot of the bread right now
I’m going to set a timer for 20 minutes
and it should Rise Like a Phoenix From
the Ashes take a look my friends
contrary to popular belief we got some
nice rise here see all those bubbles
Michael Jackson’s chimpanzee was named
Bubbles and that’s good for our bread
too so let’s take our loaf pan here
we’ll get our beautiful full batter in
there I love the texture of this if
you’re on team Bobby here you might be
on The Winning Side take a SC More of
salt on top take a look my dear okay
great mhm very nice that’s what I
thought not too
much it’s okay might not rise too much
okay
400° in the oven she goes and we’ll
check it after 25 minutes it’s been 28
minutes the only way to know with bread
come here is take the temperature so I’m
going to put my probe right in the
middle and then we’re looking for a
final temp of about 195 to 200 and we
are not there yet glad I did that so
what I’m going to do is throw that back
in this is why I love these probes check
this out I can set an alert at
195 and it’ll tell me with an alarm when
it gets there we’re there actually
overshot it cuz I walked away for a
second so I’m going to pull the bread
now turn the alarm off and now I’ll let
it rest for maybe 10 minutes then we’ll
pop it out and slice it and throw some
butter on there a Moment of Truth TI I
let the bread rest for 15 minutes after
it came out of the mold and now is the
time we’ve been waiting for who’s going
to win the battle desie or Bobby and my
gut tells me that for one of the rare
times one of the rare times I was right
look at that
that’s lovely a fermented gut friendly
freshly milled grain bread and then
here’s the best part you can definitely
tell it’s artisanal because it’s not as
white as you would typically find like
the enriched bleached flour the grocery
store correct and that’s what you
thought would go against me but it
didn’t let’s make this over the top
since we’re already so artisanal smells
really this is beautiful grass-fed pesto
butter I’m going to give you a nice
shmear on there I prefer like butter and
honey butter and honey yeah you can do
that too but you’re so sweet already I
figured some Savory when up definitely
Savory I’m sweet already
yeah all right Cheers
Cheers wow M delicious wow that’s
awesome so good W two ingredients
essentially
wow gut friendly good complex carbs that
is delicious all right recipe inspired
by Mama alley I’ll type it up I’ll put
it down below make this bread don’t let
the doubters bring you down always stay
strong cheers y’all