2-Ingredient Sourdough Bread

What You'll Need

• 4 cups self-rising flour (see note below)
• 2 cups plain kefir

How to Make It

1. Mix & Refrigerate the Dough:

• In a large glass bowl, combine flour and kefir until a shaggy dough forms.
• Cover the bowl tightly with plastic wrap and refrigerate.
• Let the dough proof and rest for 4–6 hours or overnight (do not exceed 12 hours or the dough may become too wet).

2. Preheat Oven & Shape the Dough:

• Place a Dutch oven (with lid on) into your oven and preheat both to 450°F (230°C) for 30 minutes.
• Remove the dough from the refrigerator.
• With wet hands, stretch the dough upwards and fold it toward the center all around.
• Turn the dough out onto a lightly floured surface.
• Flour your hands and gently fold the dough towards yourself using a sweeping motion to form a smooth ball.
• Place the shaped dough ball on a piece of parchment paper.

3. Bake the Bread:

• Carefully remove the hot Dutch oven from the oven.
• Transfer the dough (on the parchment) into the Dutch oven and cover with the lid.
• Bake at 450°F for 30 minutes with the lid on.
• After 30 minutes, remove the lid and bake for an additional 15–20 minutes.
• If the top browns too quickly, loosely cover with foil.

Final Touch

• Let the bread cool completely before slicing. Enjoy warm or toasted!

Note: Use self-rising flour with 3 grams of protein per 1/4 cup. Most store brand self-rising flours meet this requirement.