This recipe uses Jack Berry™ Baker’s Choice Wheat BREAD flour 750. This flour is great for bread making, it is a good source of protein, fibre, and a variety of vitamins and minerals. This bread is easy to make, the kefir* keeps the bread moist and fluffy, it slices well and is packed full of nutritious goodness.
*Using kefir in the recipe has the added benefits of introducing probiotics to the mix which act as ‘friendly bacteria’ that may ease IBS symptoms such as bloating and digestive distress in some people.
800g Jack Berry™ Baker’s Choice Wheat BREAD flour 750
500ml kefir (room temperature)
35g dried yeast
1 level tsp of salt
Place the seeds in a bowl and cover with warm water. Let stand for 30 minutes and then drain well. The seeds will swell slightly and stick to the bread mix better during baking.
Place all the dry ingredients in a large bowl, mix and then add the kefir and seeds. Mix well until the ingredients form a rough dough. Knead the dough on a floured surface for 10 minutes.
Place the dough back in the bowl and cover with a cloth and allow it to prove in a warm place for 30 minutes. After 30 minutes, put the dough into a large (2lb) greased loaf tin or mould the dough in to a boule shape and place it on a tray covered with parchment.
Leave the bread dough covered and allow it to rise again in a warm place for a further 30 minutes.
Preheat the oven to 200°C/400°F/Gas Mark 6. Place the bread on the middle shelf and bake it for about 50 minutes. During baking, it is a good idea to sprinkle it with water from a pump bottle a few times. The crust will be crisper.
Turn out the bread on to a wire rack and allow to cool.