Kefir No Yeast Quick Bread
from the Jan-Feb 2009 issue of NJG magazine.

2 to 2 1/2 c. kefir
4c. freshly ground spelt or wheat
1/4 c lukewarm water
1 tsp baking soda
1 tsp baking powder
1/2 to 1 cup flour

The night before: add 2 to 2 1/2 cups of kefir to 4 cups to spelt or wheat (ground from pre soaked kernels). Mix thoroughly to form a sticky, moist dough. Cover and let stand for 12 hours or overnight to sprout. The dough will pull up a bit as a result of the fermentation process.

The next morning: in a separate bowl, mix water, baking soda, and baking powder. Add sprouted bread dough and knead using your hands or a processor with a dough hook. Add about 1 cup flour to form a dough ball. It may still be sticky, which is ok. Form baseball size balls and place on a cookie sheet. Preheat your oven to 400 degrees and cut little crosses in the tops of your rolls. Bake for 30-40 minutes. Spread butter or coconut oil over the hot rolls and enjoy!