Activate the yeast: dissolve it in warm water with 2 g of sugar and set aside for about 10 minutes.

Sift the flour, preferably twice. In a bowl, pour in the warm kefir, add the remaining sugar and the salt.

Pour in the activated yeast and add 100 g of flour, then mix. Add another 100 g of flour and knead the dough for 5-7 minutes, adding a little more flour as needed. Don't overwork the dough - about 30 g of flour may be left over.

Shape the dough into a ball, grease the bowl with vegetable oil and leave it for 1 hour to ferment at room temperature, 20-22°C.

Punch down the dough and knead it well again for 2-3 minutes. Let it ferment for another 30 minutes. The dough won't rise dramatically - tripling in volume is normal.

Turn the dough out onto a floured surface, roll it into a rectangle and roll it up into a log, pinching the dough at each turn. Pinch the seam and ends firmly and roll to seal.

Score the top, transfer the loaf onto parchment, cover with plastic wrap and let it proof for another hour.

Preheat the oven to 200-220°C with a deep tray placed at the bottom. Brush the loaf with water, pour a cup of boiling water into the tray, and put the loaf in the oven.

Bake with steam for 5-7 minutes, then remove the tray of water and continue baking for about 20 more minutes. Let the finished loaf cool. Enjoy!