Spelled Yogurt Bread

Mix both flours with dry yeast and salt. Add all other ingredients and knead everything for approx. 5 minutes with the dough hook of the hand mixer or a food processor. Then shape the dough into a ball, cover the bowl with a cloth and place in the illuminated oven for 50 - 60 minutes. The dough volume should have doubled.

While doing this, place the Römertopf (base and lid) in cold water for 30 minutes and let it soak. After the dough is left to rest, knead it well by hand on a floured work surface for about 2 minutes. Take the Römertopf out of the water, dry the inside very well and sprinkle with flour. Shape the dough into a loaf, put it in the saucepan, close it with the lid and let the dough rest in it for another 20-30 minutes at room temperature. Here, too, its volume should almost double again.

Then briefly remove the lid, dust the loaf with a little flour, close the pot again and slide it into the COLD oven on the grid on the 2nd rail from below. First heat the oven to 250 ° and use it to "bake" the bread for 15 minutes. Then switch the temperature down to 200 ° and bake for another 45 minutes. Once this has expired, remove the lid from the pot (be careful when it is hot) and give the bread a nice crust in 15 minutes. It should then cool down in the pot after it has been taken out of the oven.

It is a very light, airy bread and is suitable for many options, such as for bruschetta, as a grill side dish, fried in butter in the pan and sprinkled with garlic ...... but it can also be toasted in slices and is great Tastes great with a sweet topping. Portioned in slices, it can also be frozen in advance.

The number of people mentioned above relates to a large bread of approx. 1000 g.