Honey Kefir Sandwich Loaf (Nut-Free)
This is my kids favorite sandwich bread. Homemade bread gets stale quickly so I use potato and milk kefir to keep it soft. You can use either spelt or einkorn flour. I prefer the latter but because of it’s cost I most often use whole grain spelt. It is soft, nutty, nutritious and wheat-free. They love it slathered with butter, and often with the addition of Vegemite.
Yields 2 loaves.
Equipment
- Mixer with Dough Hook
- Cast Iron Bread Pans
- oven
Ingredients
- 6 cups einkorn or white spelt flour
- 2 1/2 tsp pink salt
- 2 tbsp * 2 tablespoons raw honey or maple syrup
- 1 tbsp dry active yeast
- 1 1/2 cups milk kefir
- * 2-3 potatoes, boiled and mashed (about 2 cups) (optional, but must adjust flour and water if not using)
- * additional water for adjustments and flour for kneading
Instructions
- Preheat your cast iron loaf pans in an oven set to 425°F
- In a mixing bowl combine flour, salt and mix.
- Make a well in the center and add honey, yeast and warm milk kefir or buttermilk and let sit for 5-10 minutes for yeast to activate.
- Add your mashed potato, put on the dough hook and let it combine on the first speed until it forms a ball. If it’s too dry, add a tablespoon water at a time. If it’s too wet add a tablespoon of flour at a time.
- Form the dough into two oblong balls and pinch at the bottom.
- Remove the hot pans from the oven and place the dough pinch side down.
- Turn off the oven and leave it open to cool while you transfer dough from bowl to pans.
- Place the pans back in the oven and let rise for 40 minutes.
- If you are not using cast iron, rub your pans with butter or coconut oil and do not heat them. Leave in a warm, but off, oven for 1 - 1.5 hours.
- Bake at 385°F for 30-35 minutes, depending on your oven and whether you preheated it. Loaves are done when they are brown and slightly pulled away from the pan.
- Take out immediately and let cool a bit before slicing.