Mixed Bread with Milk Kefir

5 from 6 votes
Prep Time 20 mins
Cook Time 45 mins
Rest Time 1 hr
Total Time 2 hrs 5 mins
Course Dinner
Cuisine European
Servings 1 people


Mixed bread with milk kefir

  • 350 ml Homemade milk kefir lukewarm
  • 75 ml Lukewarm water
  • 1 pinch Raw cane sugar
  • 250 g Spelt flour 630
  • 125 g Rye flour 1150
  • 125 g Wheat flour 550
  • 10 g Fresh yeast
  • 40 g Sesame
  • 40 g Linseed
  • 2 tsp Salt
  • 20 ml Rapeseed oil


  • Take a mixing bowl / food processor and first of all add * homemade milk kefir. Then add the water, a pinch of raw cane sugar and the crumbled fresh yeast. Mix everything together once.
  • After that, weighed spelled flour 630, rye flour 1150 and wheat flour 550 are added. This is followed by sesame, linseed, salt and rapeseed oil. Now knead everything together, about 10 minutes. Then remove and place on a lightly floured work surface and shape.
  • Take another bowl, oil it lightly (so that the bread dough is easier to remove) and place the shaped bread dough in it. Cover and put in a warm place and let RISE for 1 hour. Put again on the floured work surface and knead and shape again.
  • Preheat the oven to 200 degrees top / bottom heat. Take a round baking pan or a round floured proofing basket and place the shaped bread dough in it. Cover and RISE again in a warm place for 45 minutes.
  • After GOING, place in the preheated oven and bake for 45 minutes. Remove the lid after 15 minutes and bake without stopping. In the case of the proving basket variant, place on the baking sheet and bake. When the bread is ready, take it out and place on a wire rack / wire rack and cool, let cool down.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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