Making the dough:

1. Stir the dry ingredients (flour, yeast, salt, sugar) together in the bowl of a stand mixer or in a large bowl if mixing by hand.
2. Whisk together the lukewarm milk with the kefir, egg, and oil.
3. Add the milk mixture to the flour mixture. Mix on low speed or use a Danish dough whisk to incorporate the dough. Keep in mind, when working with Spelt, you don’t want to overmix the dough.
4. Shape the dough into a ball and let rest in a lightly greased bowl, covered with plastic. Let the dough rise for about an hour or until doubled.
5. Uncover the bowl and fold the dough after 20 minutes. Cover again and let it rise until it is doubled in size.

Shaping the Loaf

1. Lightly grease your pie dish.
2. Work with about ⅓ of the dough at the time. Roll it out to a thickness of about 1/4-inch. Cut out rounds with a glass or cookie cutter. Spread a little bit of sauce on each round, add some of the mini pepperonis, and sprinkle with cheese. Fold the circle in half, and fold the two points together. It now looks like a petal. Place in the pie dish, starting around the border with the point of the petal facing to the center. Repeat until there is just a little space left in the middle. Make three slightly smaller circles, fill and fold as the others, and place them in the middle. Cover with lightly greased plastic wrap and let it rise for about 45 minutes.
3. Preheat the oven to 350 degrees F.
4. Whisk egg yolk and milk for the glaze and brush the bread with it. Place the loaf in the oven on a rack and bake for 25 minutes. Lower the temperature to 325 degrees F. and bake for another 10-15 minutes until golden.
5. When the loaf is done, take it out of the oven and the pie pan, and place on a wire rack to cool slightly. Let cool or eat lukewarm.