John Myers
My Yogurt Crust
The perfect my yogurt crust recipe with a picture and simple step-by-step instructions.
- My yogurt crust
- 250 ml Lukewarm water
- 10 g Fresh yeast
- 350 g Wheat flour 1050
- 150 g Rye flour 1150
- 100 g Natural yogurt, homemade
- 10 g Salt
- 1 tsp Raw cane sugar
- 3 tbsp Balsamic vinegar, bianco
- 1 tsp Barley malt extract
- Take a mixing bowl (food processor) and add all the ingredients one by one. Then knead for about 5 minutes. Since bread dough is a little sticky, add a little more flour when you take it out of the bowl. Knead once with your hands and put back in the bowl.
- Cover and place in a warm place. Leave there for about 1 hour. Shape the bread dough into a loaf. Then repeatedly fold this from the outside inwards, this creates tension in the bread dough. Grease a bread pan.
- Put in the shaped bread dough, cut into it and lightly flour. Then put the lid and the whole thing in the cold oven on the lowest rail. Now turn the oven up to 250 degrees and bake the bread for 65 minutes.
- Before the end of the baking time, remove the lid about 5 minutes beforehand so that the bread has a nice crust. Take it out with gloves and let it cool down in it for a few minutes. Then carefully turn over on a grid and let cool down completely.
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