Rye bread on kefir

Pour water into a bowl, add kefir and mix. Slightly warm up the contents of the bowl so that the kefir does not exfoliate.

Dissolve dry yeast in warm kefir with water, add salt.

In a separate container, sift two types of flour. The dough from rye flour is a little capricious. Therefore, in order for the dough to come up faster and the bread to turn out more lush, it is necessary to add wheat flour.

Pour the sifted flour into a bowl with sourdough and stir well with a spoon.

Transfer the dough from the bowl to a table or a wooden board sprinkled with flour, and knead the dough until it ceases to be sticky and will easily roll into a ball. If necessary, add flour.

After the first kneading, cover the dough with a clean kitchen towel (so that a dry crust does not form on the dough) and leave in a warm place for 20 minutes.

Then knead the dough again, cover with a towel and leave it to rest for another 10-15 minutes.

Form a bread shape from the dough - an irregular circle or oval with incisions on the upper surface.

Cover the dough with a towel again and leave for an hour and a half so that it fits. During this time, it should increase by about half.

While the dough is "resting", turn on the oven at 240 degrees.

Pour water into a deep baking tray and put it on the lower tier of the oven. This will create a steam effect when baking bread and provide it with a crisp, thin crust.

Lay the baking paper on a baking sheet, put the risen dough on it and put it in the preheated oven for 10-15 minutes.

Then remove the water container from the bottom, lower the oven temperature to 190 degrees and bake the bread for another 40 minutes.

Put the finished bread on the grill, cool it and you can serve it to the table. Bon appetit!