Servings: 12 slices or 1 loaf
Equipment
- Instant-read thermometer
- Stand mixer with dough hook
Ingredients
Wet ingredients
- 1 cup plain whole milk kefir (240 ml), warmed to 100°F
- 1 large egg at room temperature
- 3 tablespoons unsalted butter melted
- 1 tablespoon honey
Dry ingredients
- 3 cups bread flour (390 g)
- 2¼ teaspoons instant yeast (one packet)
- 1½ teaspoons fine sea salt
Herbs and finishing
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon fresh thyme leaves finely chopped
- 2 tablespoons fresh parsley finely chopped
- 1 tablespoon unsalted butter melted, for brushing
- Flaky sea salt for the top
Instructions
Mix and knead
- Warm the kefir to about 100°F. Whisk it in a large bowl with the egg, 3 tablespoons of melted butter, and the honey until smooth.
- Add the bread flour, instant yeast, fine sea salt, rosemary, thyme, and parsley. Stir until a shaggy dough forms and no dry flour remains.
- Knead for 6-8 minutes by hand, or for 5 minutes in a stand mixer on medium-low with the dough hook, until the dough is smooth and slightly tacky. If it feels stiff, add the reserved kefir 1 tablespoon at a time.
First rise
- Cover the bowl and rise in a warm spot for 60-75 minutes, until doubled.
Shape and second rise
- Grease a 9x5-inch loaf pan and line it with parchment. Turn the dough out, press it into a rough rectangle, and roll it into a tight log the length of the pan. Place it seam side down in the pan.
- Cover and rise for 45-60 minutes, until the dough crowns about 1½ inches above the rim and a gently pressed fingertip leaves a dent that fills back in slowly. Preheat the oven to 350°F partway through this rise.
Bake and finish
- Bake for 40-45 minutes, until deeply golden and an instant-read thermometer in the center reads 190-200°F. Tent loosely with foil once the top has taken its color, at about 25 minutes.
- Brush the hot loaf with the remaining 1 tablespoon of melted butter and sprinkle with flaky sea salt.
- Cool in the pan for 10 minutes, then turn out onto a wire rack and cool for at least 45 minutes before slicing.
Notes
- Kefir thickness varies. Store-bought runs from almost pourable to yogurt-thick depending on the brand, and homemade gets thicker the longer it ferments. Hold back 1-2 tablespoons either way and add it only if the dough feels stiff. Aim for soft and slightly tacky, not wet.
- Warm the kefir before mixing. Fridge-cold kefir stalls the first rise. Aim for about 100°F, barely warm to the touch.
- Judge the second rise by feel, not height. A pan loaf can look tall and still be underproofed. The fingertip dent should fill in slowly; immediate springback means it needs longer.
- Bread flour matters here. Kefir's acidity softens gluten, so the extra protein holds the crown. All-purpose gives a shorter, tighter loaf.
- Dried herbs: use about one third the volume, added with the flour.
- Make ahead: after shaping, refrigerate the covered pan for up to 12 hours, then bring to room temperature for about 90 minutes before baking.
- Storage: 3 days at room temperature, wrapped in a towel or paper bag. Do not refrigerate. Freezes for up to 3 months, whole or sliced.
Nutrition
Calories: 178kcal | Carbohydrates: 26g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 310mg | Potassium: 69mg | Fiber: 1g | Sugar: 3g | Vitamin A: 269IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg
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