100% wholegrain spelt leavened solely with milk kefir. I’d forgotten how good this bread is. It has a creamy, milky flavour – which I guess is from the predominance of lactic acid bacteria in the ferment (as opposed to acetic, which is more dominant in ‘normal’ sourdoughs). . The crumb is very open for a wholegrain loaf. I’ll snap a pic later and post so you can see. . Quite a few people have said they are interested in trying this loaf themselves. The good thing about it is that you don’t have to have a sourdough starter. I’ve made a little file in my brain entitled ‘figure out how to explain how to make the kefir loaf’ :-)