John Myers
Yogurt Grain Bread
The perfect yogurt grain bread recipe with a picture and simple step-by-step instructions.
- 100 g Cornmeal
- 250 g Spelled flour
- 50 g Fine oat flakes
- 50 g Hearty oat flakes
- 1 P. Dry yeast
- 2 tsp Sugar brown
- 1,5 tsp Salt
- 3 tbsp Grains as desired, e.g. sunflower, pumpkin, pine nuts
- 200 g Natural yoghurt 1.5%
- 250 ml Water, lukewarm
- A hAndful of grAins
- This bread goes in no time – no stirring the yeast and no hours of kneading dough and still a light and tasty bread for both sweet and hearty spreads and toppings!
- First I put the weighed “dry” ingredients in a bowl and mix vigorously. Then I stir the yoghurt and the lukewarm water underneath and knead everything with the dough hook of my hand mixer until the ingredients are well mixed together.
- Now I take a sheet of baking paper, crumple it up and wet it under running water so that a box shape (25×11 cm) can be lined with it – this great tip is from Toskanine – at this point a thank you!
- Now the dough is distributed in the mold and a handful of grains sprinkled over it. Cover and let rise in a warm place for about an hour. Preheat the oven to 175 ° top / bottom heat in good time.
- Put the baking pan together with a bowl of boiling water in the oven and bake for about 50 – 60 minutes at 175 °. It depends on your oven – the bread is ready when it has the desired brown color and sounds hollow when you tap it.
- Now I wish you all the best and would be very happy to receive your feedback and suggestions!
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