Gluten Free Kefir Bread with Yeast
For the yeast levain:
For the kefir mixture:
For the dough:
- ¾ teaspoon active dry yeast
- 2 teaspoons warm water, at 100°F
- 2 large eggs
- 1½ teaspoons fine sea salt
- Make the levain: In a medium bowl, whisk together the water and yeast. Add the flour and mix the batter with a spatula until the water absorbs all of the flour. Cover with plastic wrap.
- Make the kefir mixture: In a large bowl, stir together the flour and salt. Add the kefir, water, and honey, and mix with a spatula until well combined. Cover with plastic wrap and let both mixtures rest for 4 hours.
- Make the Dough: In a small bowl, dissolve the ¾ teaspoon of yeast in 2 teaspoons of warm water.
- Stir the levain into the kefir mixture. Mix in the yeast, eggs, and salt until well combined
- To shape the loaf, use a large serving spoon to scoop the dough on to the middle of a 15-inch long piece of parchment paper. Mound the dough to create a 6-inch round.
- With a small offset spatula, gently smooth out the surface of the loaf.
- Dust the top of the loaf with flour and cover with plastic wrap. Let rise for 60 minutes.
- Place a 5-Quart Dutch oven, with the lid on, in the oven. Preheat the oven to 500°F for 30 minutes.
- Remove the pot from the oven and take off the lid. Lift the loaf up by the edges of the parchment paper and lower it into the pot.
- Slash two ¼ -inch-deep strips across the top of the loaf lengthwise and two crosswise. Cover and place in the oven.
- Reduce the oven to 450°F. Bake the bread for 40 minutes with the lid on the pot. Remove the lid and continue to bake uncovered for 5 to 10 minutes until the loaf is a dark golden brown.
- Remove from the oven and lift out the bread with a metal spatula. Transfer the bread to a wire cooling rack and cool the bread completely before slicing, about 3 hours.
- The bread will stay fresh in a sealed plastic bag for up to 3 days or you can slice it and freeze for up to a month. Remove the slices from the freezer as you need them and defrost them at room temperature before toasting.
Notes: This bread can also be made egg free by simply omitting the eggs. It will not be as tall and soft but still have a great flavor and texture.