The AMAZING 2 Ingredient Bread!


I love making this bread because two ingredients is all that’s needed to make this wonderful bread.

You can use the optional extras to enhance the flavor if you like but I like it as is – I really only use 2 Ingredients.


Soaking your flour.


We are soaking the flour because it helps to make the bread more digestible and helps the body to absorb more minerals from the bread we eat. This is the same reason we soak our Oats, legumes and whole grains.

Soaking pre-digest the grains breaking down complex starches and tannins that may irritate your stomach. Soaking start to break down proteins like gluten – which is great because for some this reduces gluten sensitivity.


In short SOAKED BREAD IS AWESOME and here’s one of my favorite bread recipes EVER!

The Amazing 2 Ingredient Bread
Recipe Type: Breads & Grains
Author: Nadia Swart
  • 5 Cups of All purpose OR Whole Wheat Flour
  • 2-3 Cups of Milk Kefir (depending on the moisture in the air and the flour)
  • OPTIONAL Extras (I don’t use these with in recipe but you can if you like):
  • 1 -2 Teaspoons of salt
  • 1-3 Tablespoons of Honey
  • 2 Tablespoons of Coconut Oil
  • 2-3 Tablespoons of spices
  1. Combine Flour & Kefir in one bowl to form a sticky dough, but doesn’t stick to your finger when pulled back.
  2. Mix or knead for 5 minutes
  3. Cover and let sit for 24 hours in a warm place.
  4. After 24 hours, shape into a loaf and place in a bread pan or small bread pan to make mini loafs.
  5. Cover and let rise for about 3-4 hours in a warm place.
  6. Bake at 180° for 45-50 minutes. Tap test: when you hear a hollow sound when tapping bread underneath the baking pan then it’s ready.
  7. Let cool for 10 minutes in the pan before removing and cooling on a wire rack.
About the Kefir – the longer it has cultured the more sour your bread will be. I found that we like it best when it’s only been cultured for 24 hours. Your Dough may rise more as it bakes.


Here’s a video touching on why we soak grains & more about making the AMAZING 2 Ingredient bread!

(you may want to turn your volume down as it may be a bit loud at first.)

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2 Responses

  1. Steve

    Hi Nadia
    I make a gluten free bread using 4 cups assorted gluten free flours ,5 tblspns psyllium husk, 4 tspns yeast ,2 tblspns honey, 4 1/2 cups purified water and 2 tspns apple cider vinegar. I wanted to start soaking my flours now using apple cider vinegar instead of milk kefir. How much ACV would you suggest I use for soaking and do you think I can omit the yeast ?

    • Nadia Swart

      Hi Steve,
      I like experimenting with different recipes and tweak it to get the results I need. To tell you the truth, I am not familiar with gluten-free baking. …but one of the main reasons for me soaking my grains is because of the gluten that is present in the normal flour making it more digestible. I see you are also asking about soaking flour with ACV (apple cider vinegar) Well, I’ve made bread and pizza dough using kombucha and it was a great success! I know that kombucha and ACV are closely related and it might work using ACV for soaking.

      Let me know how it turns out if you take a chance to try it out.
      Kind regards,

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