Kefir, Spelled and Rye Bread with Flax Seeds and Sourdough from Bread Maker
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 3 hrs |
| Total Time | 3 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 240 g kefir (milk kefir)
- 180 g sourdouh, fermented by the baker or yourself
- 90 g rye flour type 997
- 270 g spelled flour type 1050
- 8 g salt
- 4 g dry yeast, approx. 1/2 packet
- 30 g flaxseed
Print Recipe
Pin Recipe Instructions
- Put all the ingredients into the bread maker in exactly this order. So first the liquid ingredients, then flour and finally dry yeast and flaxseed.
- In the normal baking program, select the amount of dough 750 g and select a strong browning level (total duration approx. 3 hours). The time preselection function up to approx. 12 hours is also possible. So when you get up in the morning you have wonderfully fragrant, fresh and crispy breakfast bread.
- If you don`t have fresh sourdough available, you can use another 90 g of rye flour, 90 g of water and sourdough extract from the supermarket or health food store and stir it into a pulp.
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