Anna's crispy yogurt bread with whole grain

Ingredients for 1 servings:

• 300 g plain wheat flour
• 100 g whole wheat flour
• 50 g flaxseed or sesame
• 2 tsp salt
• 1 packet of dry yeast
• 150 g yogurt
• 175 ml water, lukewarm
• some honey
• Fat for the mold
• Flour for sprinkling
• Water for brushing

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

Crispy on the outside, fluffy on the inside

Combine both types of flour with salt and flaxseed. Mix the dried yeast with the water and a little honey and add it to the flour mixture along with the yogurt. Knead the dough thoroughly for about 10 minutes. Lightly dust the dough with flour, cover, and let it rise in a warm place until it has visibly increased in volume. Knead the risen dough again thoroughly and place it in a greased loaf pan. Brush the surface of the dough with water and place the pan in the oven, setting the temperature to 160°C. While the oven is heating up, the bread will rise again. Once the temperature is reached, bake for about 40 minutes. You can also use sesame seeds instead of flaxseed. To do this, toast about 50 g of sesame seeds in a pan beforehand, let them cool, and mix them into the dough. Sprinkle the bread with a few seeds.