Skyr bread

Ingredients for 1 servings:

• 250 g Skyr
• 200 g whole wheat flour
• 150 g wheat flour, strong
• 150 g plain wheat flour
• 1 tsp, heaped sugar
• 1 tbsp salt
• 200 ml water, hot
• 1 packet of dry yeast
• e.g. sunflower oil
• e.g. sesame
• Oil for the mold and for brushing

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 20 minutes

with skyr and wholemeal flour

First, mix the skyr with the water and sugar. The water should be hot and the skyr cold, so that the mixture is lukewarm. Then stir in the yeast. Mix the three types of flour well. Make a well in the middle. Sprinkle the salt around the edge of the flour. When the skyr-water mixture starts to foam, add the liquid to the flour. Mix the dough well and knead by hand for 5 minutes. Then cover the dough and let it rise in a warm place for one hour. After one hour, knead the dough again for two minutes and let it rise for another hour. After this hour, knead the dough briefly again and place it in an oiled bread pan. Brush the top of the dough with oil. Let the dough rise in the pan for another half hour. After this half hour, sprinkle the sesame seeds over the dough and bake in a well-preheated oven at 190°C (top/bottom heat) for approximately 50 minutes, or until the bread reaches an internal temperature of 96°C. When placing the bread in the oven, pour a small glass of water into the oven to evaporate it and create a high level of humidity. Finally, let the bread cool completely.