Small Crust Bread

5 from 5 votes
Prep Time 10 minutes
Cook Time 1 hour
Rest Time 1 hour 30 minutes
Total Time 2 hours 40 minutes
Course Dinner
Cuisine European
Servings 1 people


Small crust bread

  • 5 g Fresh yeast
  • 210 ml Lukewarm water
  • 200 g Wheat flour 550
  • 1 tsp Honey to taste
  • 220 g Spelt flour 1050
  • 60 g Rye flour 1150
  • 10 g Salt
  • 100 g Homemade natural yogurt


  • Take a mixing bowl / food processor and dissolve the fresh yeast with the lukewarm water. Then add the wheat flour, honey, spelled flour, rye flour, salt and the homemade yoghurt. Mix / knead everything together.
  • Flour the work surface, place the bread dough on it, knead once with clean hands, shape, cover and place in a warm place for about 1.5 hours. Then take it out again, place it on a floured work surface, fold it several times and put it in a greased baking pan.
  • Preheat the oven to 240 degrees top / bottom heat. Now flour the bread dough in the baking pan and cut into it as you like. When it is preheated, add to the bottom rail, with the lid (since my shape has one) and 1 hour.
  • Remove the lid about 10 minutes before the end of the baking time so that the bread has a wonderful crust. Then take it out of the oven and first let it cool down in the mold, then turn it out and let it cool down completely.
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Written by John Myers

Professional Chef with 25 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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