A Spoon Full of Lovin' · April 2025
Peasant Bread Made with Kefir Whey
A rustic loaf with a tangy twist
I loaded this bread a couple of weeks ago and wanted to add this blog because I tweaked the recipe a bit and was pleasantly surprised by the results. Using kefir whey instead of plain water adds a subtle tang and extra nutrition that takes this humble peasant loaf to a whole new level. The no-knead method makes it wonderfully approachable — even on a busy weekday.
Ingredients
- 3 cups all-purpose or bread flour
- 1½ cups kefir whey (room temperature)
- 1½ tsp active dry yeast
- 1½ tsp kosher salt
- 1 tsp honey or sugar
- 1 tbsp olive oil (optional, for a softer crust)
- Butter for greasing the bowl
Instructions
Activate the Yeast
Warm the kefir whey to about 100°F — just warm to the touch. Stir in the honey and yeast. Let sit for 5–10 minutes until foamy. If it doesn't foam, your yeast may be old.
Mix the Dough
In a large bowl, combine flour and salt. Pour in the yeast mixture and olive oil. Stir with a wooden spoon until a shaggy, sticky dough forms — no kneading needed.
First Rise
Cover the bowl with plastic wrap or a damp towel. Let rise in a warm spot for 1–2 hours, until doubled in size.
Shape & Second Rise
Butter a 9×5 loaf pan generously. Gently deflate the dough and shape it into the pan. Cover and let rise another 45–60 minutes until domed above the rim.
Bake
Preheat oven to 425°F. Bake for 15 minutes, then reduce to 375°F and bake another 25–30 minutes until deep golden brown. The internal temperature should reach 200°F.
Cool
Turn out onto a wire rack and let cool at least 20 minutes before slicing. Resist the urge to cut it hot — the crumb needs time to set.
Robin's Tips & Variations
- No kefir whey? Substitute buttermilk thinned with a little water, or plain water for a more neutral loaf.
- For a crispier crust, place a pan of hot water on the oven's lower rack while baking.
- This bread freezes beautifully — slice before freezing for easy grab-and-go pieces.
- Add a handful of sunflower seeds or rolled oats to the dough for extra texture.
Happy baking!
If you make this, I'd love to hear how it turned out. Drop me a note on the blog page. Happy cooking — with a spoon full of lovin'!