Savory yogurt bread

Ingredients for 2 servings:

• 500 g Greek yogurt
• 350 g rye flour type 997
• 350 g spelt flour type 812
• 3 tbsp wine vinegar
• 2 tbsp, heaped sugar, brown
• 2 tbsp, heaped salt
• 3 tbsp olive oil
• 4 tbsp, heaped chives, finely chopped
• 50 g yeast, fresh
• 75 g sunflower seeds
• 75 g pumpkin seeds
• 150 ml water, warm
• 100 g Serrano ham, finely sliced
• Baking paper

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 2 hours 20 minutes

with chives and Serrano ham cubes, a delight

You will need two 25 cm long bread pans. First, crumble the fresh yeast and dissolve it in warm water with the brown sugar, then let it rest for 30 minutes. (I always keep a sufficient supply of fresh yeast in the freezer – it will keep for at least a year. This frozen yeast can be easily chopped with a sharp knife.) In a larger mixing bowl, combine the yogurt, sunflower seeds, pumpkin seeds, oil, vinegar, salt, chives, and finely diced ham; stir everything together. Then add the flour and the yeast-sugar-water mixture and mix everything for 5 minutes with a mixer fitted with a dough hook until you have a smooth dough. Depending on the consistency of the dough, add a little more warm water. Let the dough rise in a warm place for a good hour, covered with a damp tea towel or a wet, multi-layered kitchen towel. In the meantime, preheat the oven to 200°C fan/convection oven (230°C top/bottom heat). Carefully line both bread pans with a sheet of baking paper (right up to the bottom corners) and add the now doubled-sized dough. Using a large, moistened plastic spoon, spread the sticky dough evenly. Lightly press a coarse checkered pattern onto the surface of the dough using a spatula. Place both bread pans on the oven rack at shelf level 2. To achieve a nice crust, I set the steam assist setting on my stove to “medium.” Alternatively, a container filled with water can be placed on the rack. After 15 minutes, reduce the heat to 170°C fan-assisted (or 200°C top/bottom heat) and bake the breads for another 40 minutes. For 25 slices of bread, this results in 84.8 kcal per slice.