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Yogurt bread with 5-grain wholemeal flour

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Ingredients for 1 servings:

  • 300 g natural yogurt
  • 300 g Flour (5-grain wholemeal)
  • 150 g wheat flour (wholemeal)
  • 1 tsp honey
  • 1 tsp salt
  • 1 tbsp baking malt
  • 100 g sourdough
  • 30 g yeast, fresh
  • possibly grease for the tray

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 30 minutes

Warm the yogurt slightly and mix with the yeast, honey, and sourdough. Add the 5-grain wholemeal flour, whole wheat flour, and baking malt and mix gently. Add salt and finish kneading. Let the dough rest in the proving basket for about 1.5 hours until it has risen. Turn out onto a greased or parchment-lined baking sheet. Preheat the oven to 220°C (fan oven) and bake the bread for 10 minutes. Reduce the heat to 190°C (375°F) and bake for a further 35 minutes.

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Written by John Myers

Professional Chef with 29 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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