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Yogurt mixed bread

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Ingredients for 1 servings:

  • 1 packet of dry yeast
  • 10 g salt
  • 5 g sugar
  • 300 g wheat flour type 1050
  • 175 g rye flour type 997
  • 75 g sourdough
  • 150 g yogurt
  • 150 ml water
  • Flour for the proving basket

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 10 minutes

Add the water and yogurt to the mixing bowl. Then add all the other ingredients and knead for about 5 minutes. Let the dough rest for half an hour. Knead the dough again briefly and shape it into a loaf. Place it in a floured proving basket, cover, and let it rise for another half hour. Meanwhile, preheat the oven to 240°C (top/bottom heat). Remove the loaf from the basket to a baking sheet or a preheated pizza stone and score it several times. Bake for 10 minutes, then reduce the temperature to 200°C (400°F) and bake for another 35 minutes. Let the finished bread cool on a wire rack.

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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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