Alina
If you want light and uncomplicated homemade bread, this kefir recipe is the ideal choice. No yeast, no white flour — just kefir, corn flour, rice flour, and healthy seeds. Perfect for breakfast or quick snacks, ready in just an hour.
Homemade baked goods have always been appreciated not only for their excellent taste and attractive aroma, but also for their usefulness. Since the quality of industrial baked goods leaves much to be desired these days, we would like to offer you a recipe for delicious homemade bread that anyone can make. This recipe is very simple, does not require long preparation in the form of baking the dough, as it does not use yeast, and is suitable for people with gluten intolerance.
Flaxseed flour can be made at home in seconds by simply grinding flaxseeds in a coffee grinder.
Ingredients
- 3/4 cup kefir 2.5% or any type
- 1 pc egg
- 3/4 cup corn flour
- 1/2 cup rice flour
- 2 tbsp flaxseed flour
- 1½ tbsp vegetable oil
- 1 tbsp ground flax seeds
- 1 tbsp raw sunflower seeds optional
- salt
- 1½ tsp baking powder
Instructions
- In a large bowl, crack the egg, add the salt, and beat lightly with a whisk or fork.
- Pour in the rice flour and mix well.
- Add the cornmeal to the bowl and mix well again.
- Add the baking powder and mix again.
- Gradually pour in the kefir and stir until smooth.
- The dough should be smooth and lump-free.
- Now pour in the flaxseed flour and mix.
- Add the flax and sunflower seeds.
- Pour in the oil and mix all the ingredients well. The dough should have a medium consistency, not too runny, but not too thick either.
- Carefully pour the prepared batter into the silicone baking pan.
- Sprinkle sunflower seeds or sesame seeds on top, if desired, and cut along the top with a knife.
- Place the pan with the dough in the oven and bake at 175 degrees for 30-35 minutes.
- Allow the finished bread to cool completely, then slice and serve with your favorite dishes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
