The House Around the Corner - Jamie's Kefir Bread

Here is another great recipe from Jamie.  It reminded me of a quote which was in a previous article on raw milk found here.  The quote was:

Left to its own devices, fresh milk sours naturally. This is not due to the enzymes in the mix, but to naturally-occurring lacto-fermenting bacteria found in raw milk. Those bacteria produce lactic acid that sours the milk by reducing its pH., i.e., making it more acid. While the uninitiated might think this is milk to be thrown out, the wise know this acid condition actually preserves the milk against spoilage. In days gone by, the Irish housewife typically soured fresh milk overnight by the dying fireplace in preparation for making soda bread the next morning..

It looks like a great recipe.  I will probably use soaked grains to make it, but plan to give it a try.  Thanks Jamie!

While we are in that part of the world.... here is a link to The Good Scots Diet which also talks about Soda Bread.  It is a great article, very extensive and covers a lot of ground.  I really enjoyed reading it.

Quick Kefir Soda Bread

3 cups white flour
1 cup whole wheat flour
4 tablespoons sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup kefir
1 egg
4 tablespoons butter, melted

Heat the oven to 375 and lightly grease a cookie sheet

Mix all the dry ingredients together and then add the kefir and egg. Mix very well.

Turn out on a floured surface and knead for a minute or two, you're really just trying to shape the bread.

Form dough into a round and put it on the cookie sheet.

Cut a shallow "x" into the top of the loaf and brush with the melted butter.

Bake for 45 - 50 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Start peeking at the bread about 30 minutes into the baking time, every oven is different.

If you'd like you can continue to baste the top of the bread with the melted butter during baking.