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Kefir Fermented Bread Dough l Fermented flours are healthier and easier to digest l Homestead Lady.com

Kefir Fermented Bread Dough Recipe

If you'd like a fermented, yeast-free bread recipe, you'll love this milk kefir-fermented bread dough.  Fermenting your bread dough will aid in digestion and make it more nourishing for you and your family.

Course Side Dish
Cuisine American
Keyword healthy bread, kefir bread, non yeast bread, soda bread
Resting time 10 minutes


  • 10-11 cups of freshly ground Kamut spelt or preferred wheat
  • 3 cups of whole milk kefir* stirred
  • 1 cup filtered water
  • 1/3 cup melted grass fed butter or coconut oil
  • 1 Tablespoon sea salt
  • 1 Tablespoon baking soda


  1. Mix the wheat, kefir, water and fat together until completely mixed blended.  You'll knead the dough for several minutes, so if you want to put this in your bread mixer, feel free to save your arms.
  2. Need until the dough is elastic and has a bit of a shine to it; poke your finger into it and if it holds the indent, it's done.
  3. Let is sit over night in a non-reactive bowl (like ceramic) to culture.  You can culture your dough 12-24 hours.
  4. When the dough is ready, pop in back in your mixer and add the salt and soda.  Mix well.
  5. From this basic dough you can make any bread product you want from loaves to cinnamon rolls to crackers to bagels! See the rest of the post for details. If you're making bread loaves, you'll bake at 350 degrees F for about an hour.

Recipe Notes

*You can also use real, cultured buttermilk (not the dead/pasteurized stuff from the store).  Or you can use a high quality, plain yogurt instead of milk kefir.

I've made this bread with 100% rye flour and loved it; you can use a combination of flours, too.

You'll need about six cups of grain to grind up to make around 10 cups of flour.