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Corn loaf with kefir
Corn loaf with milk kefir may just become one of your favourite recipes. It's easy to make and it does not take long to rise because of added kefir. Great for beginner bakers!
- 150 g corn flour
- 350 g white wheat flour
- 2.5 dcl kefir
- 0.5 dcl milk
- 20 g fresh yeast
- 1 tsp salt
- 1 tsp sugar
- 1–2 tbsp olive oil
- cornmeal and millet for
Corn loaf preparation steps
Sieve the flour into a mixing bowl, make a hole in the flour, and add warm (not hot!) milk. Add crumbled yeast and sugar, and wait for about 8 minutes for the yeast to start frothing. Add kefir (room temperature), salt and olive oil. If the kefir is fermented from full-fat milk, almost no additional fat (oil) is needed. Knead the dough until it’s smooth and soft. Leave it to rise for about an hour in a warm place.
Tip the dough onto a lightly flour dusted surface and knead gently. Wet hands with water and strike the loaf surface. Sprinkle with garnish. Preheat the oven to 220°C and bake the corn loaf for about 40 minutes. If using a baking stone the temperature may be a bit higher; if not, the temperature should be reduced to 200°C for the last 30 minutes.
Corn loaf is great with soups or other warm meat dishes.
See more recipes with kefir here.