Yogurt bread

Ingredients for 1 servings:

• 500 g flour (wholemeal flour)
• 500 g flour, smooth
• 1 cube of yeast
• 500 g natural yogurt (full milk yogurt)
• 180 ml milk (whole milk)
• 1 tbsp sea salt
• 2 tbsp honey, warm

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

Combine both types of flour. Mix the yogurt and milk well, then heat in a saucepan. Crumble the yeast and dissolve it in the lukewarm yogurt-milk mixture (it must NOT be too hot!). Add the yogurt-milk mixture, salt, and honey (warm it first, as it is easiest to work with when it is still liquid) to the flour and knead well (about 15 minutes). The dough should come away from the bowl smoothly; if it is too dry, adjust with a little more flour. If it is too dry, warm a little more milk and add it. Then let the dough rise in a warm place (without drafts!) for about an hour. Shape the dough into a loaf and place it on a baking sheet lined with baking paper. Preheat the oven to 180°C. Let the loaf rest until the oven is hot. The baking time is about an hour, but varies from oven to oven. The higher the fat content of the dairy products, the moister the bread will be. And of course you can replace the honey with 2 heaped tablespoons of fine sugar.