Kefir-dill bread

Ingredients for 1 servings:

• 300 g wheat flour type 550
• 50 g rye flour type 1150
• 150 g whole wheat flour
• ½ tsp salt
• ½ cube of fresh yeast
• 330 g kefir
• 2 tbsp, heaped dill, freshly chopped
• 1 onion(s), finely diced, approx. 80 – 100 g
• 2 garlic cloves, finely chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 50 minutes; Total time approx. 4 hours 10 minutes

fine crust and loose crumb

Fry the diced onions in a little oil until golden brown. Add the garlic and sauté a little longer, then let cool. Mix the flours with salt and sift through. Dissolve the yeast in the kefir, pour it onto the flour, add the onion, garlic, and dill, and knead into a dough. Let the yeast dough rise in a not too warm place for 2 hours, until it has doubled in size. Knead the dough again, shape it into a loaf, and dust lightly with flour. Place the loaf on a baking sheet lined with baking paper, cover, and let rise for another 1 hour. Preheat the oven to 200°C (top/bottom heat) and bake the bread for about 50 minutes. Before baking, fill a small bowl with a cup of water and place it in the oven. Let the bread cool on a wire rack.