Yogurt bread

Ingredients for 1 servings:

• 290 g water, lukewarm
• ½ cube of fresh yeast or 1 packet of dry yeast
• 1 tsp honey
• 450 g wheat flour type 405
• 150 g rye flour type 997
• 150 g natural yogurt
• 2 tsp salt
• 2 tsp sourdough extract (rye)
• 1 tsp baking malt
• Flour for the work surface and for dusting

Instructions

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

tastes fresh and juicy for a long time

Mix the lukewarm water, yeast, and honey until the yeast is completely dissolved. Add the wheat flour, rye flour, natural yogurt, salt, sourdough extract, and baking malt and mix for 5 minutes until a smooth dough forms. Transfer the sticky dough to a bowl, cover, and let rise in a warm place for 60 minutes. Then turn the dough out onto a floured work surface and fold it well. The dough is very sticky, so use plenty of flour. Caution: Do not overflour the dough, or the bread will lose its moistness. Place the folded dough into a Roman pot, score it with a sharp knife, then dust with flour again and put the lid on. Place in a cold oven and bake at 240°C (top/bottom heat) for about 45-60 minutes. Then leave it uncovered in the oven for another 7 minutes, until the bread reaches the desired brown color. Remove the bread from the Roman pot and let it cool down well.