Kefir spelt rye bread with linseed and sourdough from the bread maker

Ingredients for 4 servings:

• 240 g kefir (milk kefir)
• 180 g sourdough, from the baker or home-fermented
• 90 g rye flour type 997
• 270 g spelt flour type 1050
• 8 g salt
• 4 g dry yeast, approx. 1/2 packet
• 30 g flaxseed

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 10 minutes

guaranteed to succeed in the BBA

Add all ingredients to the bread maker’s bread maker in this exact order. First, add the liquid ingredients, then flour, and finally, the dried yeast and flaxseed. In the normal baking program, select a dough quantity of 750g and a deep browning setting (total baking time: approximately 3 hours). You can also use the timer function for up to 12 hours. This way, you’ll have wonderfully fragrant, fresh, and crispy breakfast bread when you wake up in the morning. If you don’t have fresh sourdough available, use another 90g of rye flour, 90g of water, and sourdough extract from a supermarket or health food store, and mix it into a paste.