Delfina's kefir crust

Ingredients for 1 servings:

• 100 g rye meal, medium
• 100 g sunflower seeds, roasted
• 50 g flaxseed
• 250 g kefir, heated
• 140 g rye sourdough
• 230 g wheat flour type 550
• 200 g rye flour type 1150
• 15 g yeast
• 250 g kefir
• 50 g water
• 16 g salt

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 50 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 3 hours 5 minutes

Spicy bread with kefir

The day before, pour the hot kefir over the rye flour, sunflower seeds, and flaxseed, then cover and let it soak for at least 15 hours. For the main dough, place the flour, rye sourdough, and all other dough ingredients in a food processor. Knead for 3 minutes on speed 1 and 4 minutes on speed 2 using the spiral mixer. Then, cover and let the dough rest for 30 minutes. Shape the dough into a round shape, then into an oblong shape. Place it in a proving basket, cover, and let it rise for about 80 minutes. Preheat the oven to a baking stone using a baking stone, using a baking tray, and bake for 15 minutes with plenty of steam. Then release the steam and bake for another 40 minutes at 180°C.