Snack Bread

5 from 5 votes
Prep Time 7 mins
Cook Time 40 mins
Rest Time 1 min
Total Time 1 hr
Course Dinner
Cuisine European
Servings 1 people


Snack bread

  • 150 ml Homemade milk kefir at room temperature
  • 100 ml Lukewarm water
  • 10 g Fresh yeast
  • 250 g Wheat flour 1050
  • 250 g Spelt flour 630
  • 10 g Salt
  • 1 tsp Raw cane sugar
  • 4 g Bread Spice ~ Palatinate Country ~


  • Take a mixing bowl / food processor and add * homemade milk kefir, lukewarm water and the crumbled fresh yeast. Mix everything together once. Then you add wheat flour, spelled flour, salt, raw cane sugar and the bread spice.
  • Now let everything knead together. Flour the work surface and place the bread dough on it and knead again by hand, shape. Then take another bowl, oil it lightly and put the kneaded bread dough in it. Cover and leave in a warm place for about 2 hours. After GOING, knead again, shape and put in a baking pan.
  • Flour the surface and cut into it as desired. Put the lid on and let RISE again for half an hour (30 minutes). If you don't have one, put the shaped bread on a baking sheet that has previously been lined with baking paper. Cover with a cloth and let go for 30 minutes.
  • In the meantime, preheat the oven to 220 ° degrees top / bottom heat. After WALK the second time, put the bread pan with the lid in the preheated oven. There you let it bake for 20 minutes. Then you switch the temperature down to 200 degrees and bake it for 20 minutes to the end.
  • Take the lid off 10 minutes before the end so that the bread gets a nice crust. Of course, this is not necessary without a bread pan. After baking, take out and cool or let cool down.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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