John Myers
Yogurt Crumbs
The perfect yogurt crumbs recipe with a picture and simple step-by-step instructions.
Optional
- 120 g Spelled flour type 630
- 360 g Wheat flour type 812
- 200 g Yogurt 3.5%
- 250 g Lukewarm water
- 12 g Salt
- 10 g Yeast fresh
- 10 g Sourdough approach wheat
- Mix the yoghurt and the water and add the yeast. Keep stirring until the yeast has dissolved. Then weigh the types of flour and add to them, as well as the salt. The sourdough mixture can be added, but is not mandatory. If it is left out, a little more water may be needed. Mix with your hands or a mixing spoon. The result is a moist dough. Continue kneading with your hands until you have a smooth dough (2 – 3 min). It is a good sign if more of the batter sticks to the bowl than to your fingers. If the dough still appears too dry, small amounts of water can be added. The dough should be smooth and slightly sticky.
- Leave to rest in a container with a lid for 14-16 hours at room temperature.
- After this time, cut tangerine-sized pieces (90 – 100 gr.) From the well-raised dough and shape and grind the rolls on the lightly floured work surface. Place on a baking sheet with parchment paper. Let it rest again for 30 – 45 minutes. Meanwhile preheat the oven to 230 ° C, or who can, to 250 ° C.
- Put the rolls in the oven. Set the heat to 230 ° C and bake for 8 minutes with plenty of steam. Now set the oven to 210 ° C top / bottom heat and bake for another 30 – 35 minutes without steam. The rolls should be lightly browned. Then take it out of the oven and spray it with water on the spray bottle and let it cool slightly. Serve warm for breakfast.
- Ruchmehl is mainly known in Switzerland and the Alemannic region. The outer layers of the grain are also ground in this process and it can be used well as part of a whole-food diet. The degree of grinding can fluctuate, it can go from the German 1050 degree of grinding to just below the whole grain limit. I often call it “almost whole wheat flour”. There are typical strong, rustic breads. The Ruchbrot is a Swiss standard bread that can be bought almost everywhere. Type 812 wheat flour is used in Germany to bake farmer’s breads and, although not available as a type of flour in every shop, is widespread.
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