Homemade bread
I often find myself making this type of bread when I feel like working with a simple dough that turns out soft with a light crust. The ingredients are easy to find, nothing complicated. I usually prepare the dough in the afternoon, and by evening, I have fresh bread without spending too much time shaping it. Sometimes, if I'm in the mood, I tear off more irregular pieces or put all the dough in a single pan, depending on how much I want to play with the shapes.
Quick Info
Total time: approx. 2 hours (includes rising and baking)
Preparation time: 15-20 minutes
Rising time: 1 hour + 15 minutes in the pan
Baking time: 40-45 minutes
Servings: 2 loaves (approx. 8-10 slices each, depending on size)
Difficulty: easy
Recipe type: homemade bread, suitable for any day
Ingredients
750-800 g wheat flour
40 g fresh yeast
400 ml lukewarm water (you may need a bit more, depending on the flour)
4 tablespoons oil
3 tablespoons kefir
1/2 teaspoon sugar
1 teaspoon salt
1 egg (for brushing)
2-3 teaspoons sunflower seeds (for decoration)
Instructions
1. Start with the yeast. Place the fresh yeast in a small bowl, add the sugar and 400 ml of lukewarm water. Mix until the yeast dissolves. The water should not be hot, just pleasantly warm to the touch.
2. Place the flour in a large bowl. Make a well in the center and pour in the dissolved yeast. Add the salt, oil, and kefir.
3. Knead the dough for about 8-10 minutes. I start with a spoon and then switch to my hands. If needed, add a tablespoon of water at a time until the dough becomes elastic and no longer sticks to your hands. The dough should be soft but easily release from the surface.
4. Cover the bowl with a clean towel and let it rise in a warm place for about an hour. The dough should double in volume.
5. Turn the dough out onto a lightly oiled or floured surface. Tear off pieces and shape them into slightly thicker sticks – they don’t have to be perfect. You can make two loaves or more sticks, depending on your preference.
6. Line a loaf or cake pan with parchment paper. Place the sticks or pieces of dough in the pan, side by side.
7. Let the dough rise in the pan for another 15 minutes, loosely covered with the towel.
8. In a small bowl, beat the egg with a pinch of salt. Brush the surface of the bread with the beaten egg, using a brush or even your fingers if you don’t have a brush handy.
9. Sprinkle sunflower seeds on top.
10. Preheat the oven to a low to medium temperature (about 170-180°C if you have an electric oven). Place the pan in the preheated oven and bake for 40-45 minutes until the bread is nicely browned on top. If you’re unsure, check if it sounds hollow when you tap the bottom lightly.
Why I make this recipe often
I love that the recipe has no complicated steps and doesn’t require much planning. The bread turns out quite fluffy, with a crust that isn’t too hard or too thin. It can be sliced the next day without crumbling. It’s especially useful when I have kefir I want to use up or leftover yeast in the fridge.
Tips and Variations
Tips
Kneading makes a difference: the better you knead, the more elastic the dough will be, and the airier the bread.
If the dough is too stiff, add water gradually. Flour can absorb liquid differently, depending on the brand and humidity.
Leave space between the sticks if you want them to have separate shapes, but you can also stick them together for a pull-apart bread.
Substitutions
Kefir can be replaced with plain unsweetened yogurt if you don’t have kefir.
Regular oil can also be sunflower or canola oil; it won’t affect the taste.
Variations
Instead of sunflower seeds, you can sprinkle sesame or pumpkin seeds.
If you like, you can shape the dough into a braid or individual rolls.
Serving Ideas
It’s good with butter, as a base for sandwiches, or simply with vegetable spread.
You can slice it thick for toast.
Frequently Asked Questions
Can I use dry yeast instead of fresh yeast?
Yes, you can use dry yeast. Replace 40 g of fresh yeast with about 13-14 g of dry yeast (about 4 teaspoons). Hydrate it just like you would fresh yeast.
If I don’t have kefir, what can I substitute it with?
The simplest substitute is plain unsweetened yogurt. The final texture will be very similar.
Can I make the dough in the evening and let it rest overnight in the fridge?
Yes, if you let it rise in the fridge, it will rise more slowly, and you can bake the bread in the morning. In this case, allow the dough to come to room temperature before shaping and baking.
Will the bread turn out the same if I use whole wheat flour?
You can partially use whole wheat flour (about one-third of the total), but the texture will be denser. For completely whole wheat bread, adjustments to the liquid may be necessary, and the rising time may be longer.
How many loaves does this quantity yield?
The quantities above yield two medium-sized loaves or more sticks, depending on how you shape the dough.
Nutritional Values
Approximately, one slice of bread (from a loaf made using this recipe, not counting the egg and seeds) has around 100-120 kcal, comprising:
Carbohydrates: 22-24 g
Protein: 3-4 g
Fat: 1-2 g
Values vary depending on the size of the slices and how much fat and seeds are actually on each portion. The kefir and egg contribute a small amount of additional protein and fat.
Storage and Reheating
After completely cooling, the bread keeps well at room temperature, in a paper bag or a clean towel, for about 2 days. If you want to keep it longer, I recommend slicing it and freezing it. For reheating, frozen slices can be put directly in the toaster or left for a few minutes in the oven. The bread tends to get stale after 3 days, but it’s still good for French toast or croutons if it remains.
Ingredients: For 2 loaves: approximately 750-800 g of wheat flour, 40 g of fresh yeast, about 400 ml of warm water (add more if needed), 4 tablespoons of oil, 3 tablespoons of kefir, 1/2 teaspoon of sugar, 1 teaspoon of salt, 1 egg, 2-3 teaspoons of sunflower seeds.
