Not only will it have the nutritional & probiotic elements from the kefir (though much of the probiotics will be destroyed by baking), but it will also be soaked & fermented by the lactic acid from the kefir, thus allowing more nutrients to be acquired from the grains as well. And to top it all off, if I first sprout the wheat (and possibly any other grains), it will be even more nutrient-packed. It will also have a much lower to almost non-existent amount of Phytic acid (which prevents absorption of nutrients).
This bread will go perfectly along with my desire to make regular nutrient-dense food items which help to offset any nutritional deficiencies in my family's diet. And maybe I can add it to my family recipe book if it actually turns out amazing... like my Honey Whole Wheat Bread, which everyone seems to enjoy!
Here are some recipes I have found, that I will base my recipe off of:
Kefir Bread from "Naturally Knocked Up"
Kefir Sourdough from "The Fresh Loaf"
Kefir Bread from Chikousky Farms
Abel's Oat Bran Bread with Kefir
How to use Kefir as Sourdough
Soaked kefir wheat bread
After doing my extensive research (because I'm Type A) and plotting, I will post my recipe and the results. Now onto experimenting..... I will keep you all posted!
Below are some great links on making Kefir:
One of the best Kefir-making Sites - Dom's (otherwise known as the Kefir God)
Another awesome Kefir site by Helladelicious.com
Kefir is really quite easy to make by the way, I highly recommend everyone try it! You really cannot get adequate probiotics from store-bought yogurts & kefirs, and even bottled probiotics. You'll be amazed at how easy making Kefir is and how abundant the probiotics you can acquire are, with so little effort. And those who have trouble digesting milk will often be able to consume kefir, due to it being partially digested and rich in enzymes. But kefir is a whole other blogging day..... :)
Posted on Kelly the Kitchen Kop's Real Food Wednesdays
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