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Bread with yogurt crust

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Ingredients for 1 servings:

  • 240 g water
  • 10 g yeast
  • 350 g wheat flour type 550
  • 150 g rye flour type 1150
  • 100 g yogurt
  • 2 tsp salt
  • 1 tsp honey
  • 1 tsp baking malt or Caro coffee
  • 2 tbsp balsamic vinegar, white

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 40 minutes

Dissolve the yeast in lukewarm water. Add the remaining ingredients to the water-yeast mixture and knead with a hand mixer until a smooth dough forms. Dust the dough with flour and let it rise for about 1 1/2 hours. Grease the bread pan and pour the dough into it. Dust with flour again and cover. Place the pan in a cold oven. Bake for about 10 minutes at 240 degrees Celsius. Then cut a slit in the top of the bread and bake for another 40-50 minutes. After the baking time is up, remove the lid, turn off the oven, and brown the bread in the oven.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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