Easy Peasy Homemade Bread

Homemade Bread

Making homemade bread reminds me vividly of spending untold hours in my grandma’s kitchen in Appalachia. I’ve simplified the process for you!

What is Kefir

Kefir milk is a fermented dairy beverage that is made by adding kefir grains to milk.

Kefir grains are not actual grains but rather a combination of bacteria and yeast that resemble small, gelatinous, cauliflower-like structures. These grains ferment the lactose in milk, turning it into kefir.

Kefir Probiotics

Kefir is known for its probiotic content, providing a source of beneficial bacteria that can contribute to a healthy gut microbiome.

It is often considered a more potent source of probiotics than traditional yogurt. The nutritional content can vary based on the type of milk used and the fermentation process.

Kefir Bread

Kefir milk offers several potential health benefits, largely due to its rich probiotic content and other nutrients.

Homemade kefir bread allows you to control the ingredients and make healthier choices. When buying kefir bread from a store, read the ingredient list and nutritional information to make an informed choice.

I’m not much of a baker, but I do love to bake. My style is simple, rustic and rogue. For more bread recipes, click here. I must say some pretty delicious things happening! 

Bake with Kefir

While the baking process may reduce the number of live probiotics in the bread, the final product may still contain some beneficial byproducts and components of the kefir that can contribute to flavor and potential health benefits.

Sourdough Kefir Bread

The main purpose of using kefir in this recipe for the bread is for ease of making homemade bread. 

The thick rich kefir helps create a delicious bread that’s moist and tender. 

Homemade Bread Dutch Oven

You have the choice of what you want to bake this bread in. A bread pan will make it like a traditional loaf of bread. 

Using a Dutch oven will give a round boule look, more of an artisan look. 

And, if you want to go wild, just pour the sticky gooey dough on a cookie sheet. It’ll take it’s own shape during the baking process.

With any of these options or others, be sure to use parchment paper! 

Fluffy Kefir Bread

I’ve made this bread several times. 

And, each time, it turns out slightly differently depending upon how I package it to bake. 

I’ve simply put the big blob of thick dough on a piece of parchment paper in a pie plate. The bread spreads and bakes into a flatter type of bread that spreads out as it bakes.

I’ve also used a bread pan for baking. The thick dough is then contained and as it bakes it rises and fills the baking pan resulting in a ‘loaf’ bread. 

Kefir Sourdough

This bread has a delicious aroma when sliced. You can pick up scents of sourdough. The texture of the bread is thick and ‘doughy’ without being gooey. 

I don’t knead the bread. I do put it in the baking implement (parchment paper always), cover it with a clean dish towel and let it sit on the counter about 25 to 30 minutes before baking. 

No Yeast Bread

Some recipes for homemade bread, of course, call for yeast. None is used in this recipe. And, an added bonus, no kneading. Yep, I like to make things simple, and, quite frankly, I’ve had nothing but rave reviews with this bread. 

However, in order to get more of a ‘rise’ action, I use self-rising flour as well as baking powder. That gives the desired look, feel, and texture of bread for me. 

Bread without Yeast Recipe

While this homemade bread recipe is technically not sourdough, it does have some of the taste and feel of sourdough. Actually, I think it’s a better taste that strict sourdough. 

For those who are rogue bakers like me, who want to make homemade bread, but who don’t want the time, energy, hassle of the steps leading up to it, I think this recipe gives you an end product that’s absolutely divine! 

\Homemade Bread

Homemade Bread

Easy Peasy Homemade Bread

Yield: One Loaf of Bread


  • 2 1/2 cups of flour, self-rising
  • 1 Tbl. baking powder
  • 1/4 tsp. salt
  • 1 3/4 cups Kefir Whole Milk
  • Sea Salt Crystals, optional


  1. Preheat oven to 400
  2. In a large mixing bowl, whisk together the flour, baking powder and salt.
  3. Add about half the kefir milk and begin to blend. Continue adding the milk blending the dry ingredients into a thick sticky batter.
  4. When completely mixed together, put into a parchment paper lined bread pan or small Dutch oven pot. Each will yield a different shape for the finished bread. Sprinkle the top with some sea salt flakes (optional).
  5. Cover the dough with a clean dish towel and let it sit for about 25 to 30 minutes before baking. It will tend to rise somewhat.
  6. Bake in a preheated 400 oven about 24 to 30 minutes.
  7. Remove and cool. Slice and enjoy!

Your sharing is GOLDEN! Thank you!

Your sharing and comments help me stay in business! Share a photo if you make the recipe #allyskitchen Thank you! xo Ally

Homemade Bread

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  1. Aliceinwonder says:

    What are the calories/carbs for this?

    1. Hi Alice, I dint have that calculation. It’s more gut friendly with the kefir. xoxo ally

  2. Can u use this bread recipe to make biscuits?…love this recipe.

    1. Absolutely, Brandi, in fact, I have, too. Just dollop your biscuit size!! Then adjust the baking time for the smaller size biscuit. Let me know! xoxx ally

  3. I made the bread with Bob’s 1-1Gluten free all purpose flour. I added the extra baking powder and salt to make it self rising, plus I added the baking powder and salt according to the recipe. I didn’t think my kefir was particularly thick, but the dough came out really thick, not anywhere near a batter so it’s kinda craggy. I baked it for 30 min, but it was still sticky, so I added 10 min (I live at 5500 ft), then 5 more, and another 5. It was still sticky inside, but I didn’t want to cook it longer as the outside crust is hard. It tastes great though! Maybe next time I’ll add 1/3 tsp baking soda, and more kefir? Your thoughts?

    1. Hi, Deborah, you did a great job w/these adjustments. What type pan did you use? Bread? Pot? You might try putting the dough in a parchment paper lined skillet (10-12″) next time and bake. This should help w/less cooking time and reduced ‘sticky’. Yes, altitude effects, but I’ve made several times at about 8k elevation, and has no issues. Yes, next time add that baking soda and more kefir (not too much). However you do want the dough pretty thick. These adjustements and trial and error are all part of cooking. Proud of ya! Let me know! xoxx ally

      1. I used an 8×4 loaf pan because I really wanted sandwich bread. I’ll try the extra baking soda and a bit more kefir in the loaf pan. Plus a bit less salt – after a couple of slices, it started to taste too salty. I’ll let you know!

        1. Deborah, I love your adventuring with this. Everyone’s tastebuds are different. You can always sprinkle salt on top if you want more, but less to the dough should help w/your too salty taste! Yes, Please keep me posted, luv. xoxx ally

  4. I’ve made this before but this time I used peach kefir milk. Game changer! Amazing slight peach flavor incredible toasted with honey and ricotta.

    1. Jen!!! What a great choice and thanks soooooooooo much for letting me know. I’ll have to try it. And, toasted with ricotta and honey, oh, girrrrrrrrrrllllllllllll, you’ve hit a homerun! xoxx ally

  5. Paula Scott says:

    I made this for Mother’s Day for the first time. I immediately made another loaf because it was so good and I knew we wouldn’t have enough.

    1. Paula!! Wowzeeee, that’s great news! Isn’t it the best. Cools a little, some butter, nothin’ like fresh gut-friendly bread! Thank you, luv! xoxx ally

  6. Hi I made this yesterday very good but what is the best way to store? I have it in a sealed container but should it go in the fridge?? Thanks

    1. Katrina! You’re so kind to let me know. Not sure what your area is weather wise. We’re in the South, very humid, so, yes, I keep mine refrigerated so it will not get moldy. However, when we’re in the mountains of CO, where the area is more arid and dry humidity wise, I can leave it for a few days on the counter. I cover or wrap. Hope this helps. xoxx ally

  7. I’ve made this twice now. It is delicious and soooo easy! My whole family loves it! I bake it for 27 min and then stick under the broiler to brown the top. The first time I made it, I skipped the salt on top. The second time I did add the salt to the top & I love it! Thanks for this easy, delicious recipe!

    1. Jodi! You’ve made my day! Awesome! Yes, the broiler trick is great. And, that pop of salt sure does make a bite of the bread taste even better! Don’t be a stranger! xoxx ally

  8. Anne McCollum says:

    I made this with King Arthur gluten free measure for measure flour and 1 Tbsp baking powder and it didn’t rise much, but it was tasty. On my next attempt, I added 2 Tbsp baking powder and it rises much more (although I don’t think it will rise like the self rising flour). This bread is requested twice a week! Ty for a easy, great recipe!

    1. Anne! Thank you for your experimentation and feedback! This is great. My bonus son, Bobby, used a whole wheat ground flour, and I suggested to him 2 TBL BP, 1/2 tsp. salt, and 1/3 tsp. baking soda. He had good results. YES! I make this bread at least once a week! Thanks for stopping by luv and don’t be a stranger! xoxx ally

  9. Christine says:

    I made this EZ PZ bread this morning. It was so good. I did not change a thing. Hubby loved it too. Thanks for the recipe.

    1. Christine!!!! You’ve made my day!! Thank you, luv! xoxx ally

  10. Oh my goodness, Ally! This is such an easy peasy bread to make but my ohhh my, is it delicious! I just made my second loaf. Wow! Thank you for just a great recipe.

    1. Hilary! Lawsy, you’ve made my day, thank you, luv!! Yes, it’s one easy delicious bread recipe with lots of variations!! Thank you for letting me know and taking the time to contact me. xoxx ally

  11. Lisa Stallings says:

    Thank you so much for posting this recipe! My mama was the master bread maker in my family-so much so , my kids would never eat store-bought bread! Ha! I never had the patience to keep up with it after she passed away. THIS was so easy, even I can do it! I have it proudly served on one of her special plates! Easy, good for you,…and delicious! 😋 Checks all the boxes! ❤️I can’t wait to experiment with it!

    1. Lisa, count me in like you, I just don’t have the patience for all those steps and work that goes into breadmaking. Sooooooooooooo, we take our handy dandy shortcuts w/this recipe! And, there are variations. Yesterday I added 1/3 cup maple syrup and 1 1/2 cups chopped walnuts. OMG, sooooooooooo good! Hope you kids love it. Eating it warm w/butter is heavenly! xoxx ally


  12. Hi Ally,
    Gave your bread a try even though I was skeptical at first. Couldn’t get my hands on Kefir so I decided to make using Grass Fed full fat plain yogurt. Cooked on parchment in my LeCreuset Dutch oven. It was amazing and so easy! I might experiment with Einkorn flour and see how that works out next time. Thanks for another great recipe.

    1. Mary, my luv, I love your message! Thank you! There are so many things we can do w/this basic recipe. Just yesterday I did a Maple Nut version. Pops says ‘best I’ve ever tasted!’ Thanks for your support, for experimenting and for letting me know. xoxx ally

  13. Shannon Nielsen says:

    I halved the recipe and made large size drop biscuits! OMGGGGG so yummm and with grass fed butter. Winnnn

    Thank you so much for the recipe ❤️

    1. Shannon! Great great idea! I need to use it for biscuits, too. You’re a sweetheart! Thank you! xoxx ally

  14. Hello! I used a loaf pan with this recipe baked for 30 minutes then another 5 because I cut a end piece off and it appeared to have doughy spots.. is this normal? Even after another 5 minutes it still has a doughy appearance

    1. Hi Shayla, You can use a 6 or 8″ wooden skewer to check the centermost part if the loaf
      This has happened to me too. You might want to cover loosely with Parchment paper and bake an extra 10 to 15 minutes. All ovens vary. And, altitude makes a difference. xoxo ally

  15. Hi Ally —Given there is salt and baking powder in self-rising flour curious in what adding these two ingredients does for the recipe? Thank you.

    1. Hi, Bev, great question. Yes, while it’s in the SR flour, the extra ensures more rise. I tend to salt more for more jam packed flavor. xoxx ally

  16. Rebecca Calaway says:

    Is this the bread you made in the skillet for Easter? Do you think it would work with almond flour? Thanks!

    1. Hi, Rebecca, yes! It was devoured. I don’t think almond flour will get it. While I haven’t tried, I’m just not sure about the texture. As an alternative maybe 1:to:1 GF flour like from Bob’s Red Mill could work. Use about 1 TBL baking powder. Let me know! xoxx ally

  17. I guess you don’t have an idea on the calorie on a slice?

    1. Marianne, no ‘mam. This is the kind of bread you just eat b/c it’s so dang good and you enjoy every bite! xoxx ally

  18. I Made Easy Peasy Bread 🍞 today, It turned out perfect,…next time I will skip topping it with sea salt, a little too salty for me… but still delicious, I have never made bread before I am proud of myself…thanks Ally

    1. Nonna Jo! Thank you, luv, for letting me know! Aren’t you super proud of yourself! When I made it the first time, I thought I was the cat’s meow!! xoxx ally

  19. I tried making this with Bobs Red Mill GF 1:1 and used whole milk kefir. I used the other ingredients as listed. I let it sit 30 minutes and baked it in my LeCreuset small Dutch oven. I baked it 30 minutes and it didn’t rise and the inside is still moist and gummy. It did not brown at all either. I had decided just to experiment with the GF flour just to see. It did not work for me. I really didn’t have much hope that it would. I think you must really have to have self-rising flour. It was worth a try though.

    1. Sharon, I so so appreciate you trying it w/the GF. I agree, it’s best made w/regular SR flour. Sometimes mine has not browned as much as I wish, so I have turned the broiler on at the end of baking just to get a little more golden browning. I keep the bread at least 16-18″ from the broiler, of course. This definitely works best w/non-GF flour. Having your information is golden. I so appreciate you sharing it w/me. xoxx ally

  20. Kathy snyder says:

    Could I use sprouted whole wheat flour instead and add some wheat gluten to it?

    1. You know, Kathy, I think you could try and see if it works. I’m not a food scientist. I just experiment and try things. I did use whole milk kefir. Some who’ve used goat milk kefir seem to have not gotten as good results. xoxx ally

      1. shafia rashid says:

        Hi Ally if I don’t have self rising flour what can I use instead?

        1. Hi, Shafia, not sure which flour you’re going to use. The SR is the easiest and most simple. If you’re thinking GF, I’d use a 1:to:1 GF flour like Bob’s Red Mill and add to it 2 TBL (yes, 2 TBL) of baking powder. If you’re using a regular flour, please add 2 TBL baking powder, 1/3 tsp. baking soda and 1 tsp. salt. Let me know how you fare, luv! xoxx ally

  21. Ally, I made my first loaf and it tasted a bit salty. Thoughts. Also could I use my kitchen aid with a dough hook to make the bread to look more even thank you

    1. Hi Alyce! Next time I’d omit any extra salt. You could try the Kitchen Aid. But I’m not sure you’d get more smoothness. The bread is supposed to be simple, no extra equipment to dirty🫠 And since you just mix and dump, you’ve got the really organic natural loaf look. Sometimes I’ve smoothed top before baking with a rubber spatula for less bumpiness! xoxo ally

  22. Maria Bellzza says:

    Hi! Plan on making the bread today. I would love to use Kamut flour. Your thoughts?

    1. Hi Maria! I think it could work. You may want to use like 3/4 cup to 1 cup regular SR flour. Of course, the recipe calls for self rising + baking powder. So you’d need to add that BP. Please 🙏 let me know!🥰🥰🥰🥰

    2. Hi Maria! You could certainly try. I’d do 3/4 cup to every 1 of regular flour. You still need baking powder 🫠

  23. Ruth Zamarripa says:

    Hi Ally!
    Just made your easy Peezy bread. Absolutely delicious. How do I store the bread?

    1. Ruth! What an awesome way to make my day! Thank you for letting me know. This bread goes fast in our house. I leave it on the counter usually wrapped in a clean dish towel (like a flour cloth) for a couple of days. You can also put in a plastic bag and refrigerate or you can freeze. We gobble it up! xoxx ally

  24. Ruth Zamarripa says:

    Hi Ally!
    Just made this bread recipe. Absolutely delicious. How do I store it?
    Love your recipe. One of my family’s favorite is your bone broth beans.
    I think this bread is their next favorite.

    1. Ruth! You’ve made my day! Thank you! Now it’s time to serve the EZ PZ bread w/a big bowl of bone broth beans….ohhhhhh, heaven luv! I so appreciate you! xoxx ally

    2. Ruth, on storing the bread. It doesn’t last more than a day or two in our house, so I wrap it in a clean flour sack dish towel and leave on the counter. You can also put in a plastic bag and refrigerate and you can freeze! xo ally

  25. I have Bob’s GF flour, but its all-purpose, not self-rising. GF Jules says you can add baking powder & salt to “turn” your ap flour into sr flour.. I’m just wondering if I’d still use the same amount of baking powder in your recipe? I also don’t have kefir, but I do have some nice organic European yogurt I think I could substitute.. any thoughts from your experience? Thank you!

    1. Hi, Heather, I think you’re on an experimental journey! That’s what cooking’s about sometimes. I’d use the same amount of baking powder on the first go. The European yogurt might have enough probiotics in it to help w/the rise. Please let me know what you do and what the outcome is. I’m excited for you! xoxx ally

      1. Anonymous says:

        Ally~can this be made in a cast iron skillet? And if so what ?

        1. Yes, I’ve made in a cast iron skillet. Line it w/parchment paper just to make sure there’s no stick for releasing after it’s done. xoxx ally

      2. Georgia M says:

        Hi Ally,

        I just made your wonderful bread and let it bulk ferment for 7 hours and it came out beautiful light and fluffy. Tastes similar to my Greek grandmothers homemade bread. Thank you for such a beautiful recipe. Lots of love from Sunny Sydney Australia

        1. Georgia Georgia!! OMG, thank you for letting me know! I’m definitely going to try this. So to be sure, you simply covered the bowl, placed in a draft free location and let it hang out for 7 hours? Please let me know, so I have your technique. Sending big hugs and love from blue skies and cold weather in CO! xoxx ally

  26. Hallie Doyle says:

    I made your delicious EasyPeasy Homemade bread for New Years Eve to go along with our black-eyed peas, greens, tenderloin and your . Thankfully, I made 2 loaves so we could have sandwiches on the 1st! I have made many of your recipes, and they are all keepers! Thank you so much…and Happy 2024!

    1. Dearest Hallie! Do you see the big smile on my face! THANK YOU, luv, for taking the time to let me know. Your NYE dinner sounds fabulous! Happy 2024 and please, I would love if you share the goodliness w/your peeps. xoxx ally

  27. What brand of keifer milk do you use?

    1. Hi Lisa! Maple Hill whole milk. IF I couldn’t find a good kefir, I think I’d experiment with a whole milk Greek plain yogurt and whole mild buttermilk (just to thin somewhat). Again, I use the word ‘experiment’ 😇

  28. Hi
    Was wondering if you think this recipe would work still if I replace the flour with gluten free flour and replace the kiefer with goats milk kiefer ?
    Thank you

    1. Hi, Leeanne, honestly, I don’t know b/c I haven’t tried those swaps. I did do it w/AP self-rising flour and buttermilk. It didn’t rise as much. Of course, I baked it on a sheet pan, so it kind of spread out as it baked, rising some, and was totally delicious, but a different organic shape. The buttermilk doesn’t seem to have the intensity of the probiotics as kefir milk, so that could be a factor, too. I do, however, think your goats milk kefir would be fine. IF you go w/GF, I’d use a 1:to:1 GF from like Bobs Red Mill. Please let me know! That way I can have that info for future questions, luv! Thank you! xoxx ally

    2. Rosemarie says:

      Hi Leeanne, How did Your Bread come out With the Goat Milk Kiefer and Gluten Free flour ?

      1. Oh this is sooo good!!! Just took it out of the oven a couple of hours ago. Yummm! I added a couple of tablespoons of greek yogurt as well, since i wasn’t sure the kind of kefír I had was fatty enough 😁😁😁 also didn’t have any self rising flour so I had to put it together myself. Anyways, thanks so much, it turned out great!
        Greetings from Hungary!

        1. Izabella! You’re a genius! Thanks for letting me know, luv. And, Pop and I LOVE LOVE Hungary! We’ve been there several times. So you used baking powder, salt and baking soda in your regular flour. I love the addition of some yogurt. Thank you, luv, for letting me know. I love having you here. Sending big hugs from the USA! xoxx ally

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