Mixed bread with yogurt

Ingredients for 1 servings:

• 300 g wheat flour type 1050
• 175 g rye flour type 1150
• 1 tbsp salt
• ½ cube of fresh yeast
• 1 tsp, levelled sugar
• 150 ml water, lukewarm
• 1 pack of rye sourdough, liquid, 75 g
• 150 g natural yogurt or quark 20% i.tr. or crème fraîche

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 20 minutes

with yeast and sourdough, makes 1 loaf

Crumble the yeast into a mug, sprinkle with sugar, and mix with a little of the water until smooth. Remove the yogurt (or yogurt substitute) from the refrigerator. Mix the flours and salt in a large mixing bowl. Make a well in the center. Pour in the dissolved yeast and dust with a little flour from the sides. Let it rest for 15 minutes. Add the remaining water, sourdough starter, and yogurt, and knead everything into a smooth dough until it pulls away from the sides of the bowl. Cover and let it rise in a warm place for 30 minutes. The dough should have increased in size considerably. (I placed the covered bowl in the microwave for 4 minutes at 200 watts and then under the covers.) Knead the dough. Form it into a ball on a floured work surface. Place the ball of dough on a baking sheet lined with baking paper or in a floured bread proving basket. Cover and let it rise again in a warm place for 30 minutes. Preheat the oven to 220°C fan/convection oven. If necessary, turn the dough out of the bread basket onto the baking sheet. Brush with water. Make several 1 cm deep cuts with a sharp knife, spaced at intervals. Place the baking sheet on the lowest oven rack and bake for 10 minutes. Reduce the temperature to 180°C and bake for another 30-35 minutes. The bread is done when it sounds hollow when tapped on the bottom. Let cool on a wire rack.