4 ounces fine rye flour
16 ounces heritage white flour
2 teaspoons sea salt
2 1/4 teaspoons active dry yeast
2 tablespoons honey
1 tablespoon olive oil
1 1/2 cups Kefir
Measure out Kefir in a glass measuring cup and place in the microwave and slowly heat to 100*, Whisk in the yeast.
In the bowl of a stand mixer place flours, sea salt, and mix. Add the olive oil, honey and kefir and with a dough hook mix and knead. If the dough seems dry add warm water one tablespoon at a time as needed. If the dough seems to wet add flour one tablespoon at a time as needed. Knead for a few minutes and add dough to a large oiled bowl and cover with plastic wrap. Set the bowl in a warm spot and let rise in a warm place for 4 – 6 hours.
Preheat the oven to 400* Place the rack in the center of the oven.
Line a 3 quart Le Creuset Dutch oven with parchment. Turn the dough out on a floured surface and shape into a ball. Place the ball in the dutch oven and cover with plastic wrap. Allow to rise for one hour. With a sharp knife or razor blade make an x on top of the dough. Place the lid on the Dutch oven ad bake for 20 minutes. Remove the lid and bake for another 20 – 30 minutes. The crust should be nice and brown, tap on the crust and it should have a good knock and sound hollow. You can also put a thermometer in the bread, the temperature should read 195* – 200*
Remove the bread from the Dutch oven and place the bread on a rack to cool 20 minutes before cutting.