Chia sesame wholemeal bread with kefir

Ingredients for 1 servings:

• 50 g starter
• 150 g wholemeal rye flour
• 150 g water
• 400 g whole wheat flour
• 400 g wholemeal spelt flour
• 10 g chia seeds
• 25 g sesame seeds, unhulled
• 500 g kefir
• 18 g salt
• 10 g yeast
• 3 tbsp oil
• possibly water, some

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 20 minutes

Make the sourdough the day before by mixing all the ingredients together, covering and letting it stand overnight. On the day you want to bake, take 300g of the sourdough and knead it with the remaining ingredients until you have a smooth dough. Save the rest for the next time you bake. Let the kneaded dough rest briefly, then stretch and fold it, then cover and let it rise for 2-3 hours, until it has at least doubled in size. Preheat the oven to 250°C (480°F). Place the bread on a baking sheet or baking stone, score it, and bake for 10 minutes under steam. Then reduce the heat to 200°C (400°F) and bake for about 50 minutes, until the right internal temperature is reached or the tap test is correct. Let it cool on the rack.