Spelt-rye sourdough bread with two types of flaxseed and kefir

Ingredients for 1 servings:

• 50 g starter
• 75 g wholemeal rye flour
• 75 g water
• 800 g wholemeal spelt flour
• 30 g flaxseed, brown
• 3 g golden linseed
• 18 g salt
• 3 tbsp oil
• 14 g yeast
• 750 g kefir
• Grease for the molds

Instructions

Working time approx. 20 minutes; Rest time approx. 15 hours; Cooking/baking time approx. 55 minutes; Total time approx. 16 hours 15 minutes

The ingredients are sufficient for two 25 cm long king cake pans. Make the sourdough the night before. To do this, mix the listed ingredients together and cover and let rest overnight. On the day of baking, take 50 g of the sourdough as a starter for the next baking day and use the remaining sourdough for the bread. Knead the sourdough with the ingredients for the main dough until a homogeneous dough forms. Let the dough rest briefly, then knead using the stretch-and-fold method and form two long strands the size of the loaf pans. Lightly grease both loaf pans. Place the strands in the loaf pans and cover and let rise for 2-3 hours. Preheat the oven to 230 °C (top/bottom heat). Pierce the loaves several times with a skewer or score them with a knife and bake for 15 minutes. Then reduce the oven temperature to 200 °C (top/bottom heat) and bake the loaves for about 30-40 minutes.