Wholemeal rye bread with yogurt

Ingredients for 1 servings:

• 300 g rye sourdough
• 350 g wholemeal rye flour
• 200 g whole wheat flour
• 100 g wheat flour
• 21 g fresh yeast
• 15 g salt
• 20 g margarine or soft butter
• 125 g natural yogurt
• 400 ml water, lukewarm

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 35 minutes

for a loaf of bread or a large bread pan

Place the rye sourdough, flour, margarine or softened butter, and salt in a bowl. Dissolve the fresh yeast in the water and natural yogurt. Tip: I always use quite warm water so that, combined with the cold natural yogurt, it is at the right temperature (lukewarm) for dissolving the yeast. Gradually add the water mixture to the other bowl and knead thoroughly. Cover and let rise in a warm place for about 45 minutes. Shape the dough into a loaf or place it in a large baking pan, score it, and cover and let rise again in a warm place for about 45 minutes. Bake in a preheated oven at 220°C (top/bottom heat) for about 10 minutes on the middle rack, then reduce the oven temperature to 180°C and bake for another 40 minutes.