Yogurt-wheat bread

Ingredients for 1 servings:

• 350 g wheat flour type 550
• 150 g rye flour type 1150
• 240 ml water, lukewarm
• 100 g yogurt
• 10 g yeast
• 1 tsp, heaped honey
• 2 tsp salt
• 2 tbsp Balsamic vinegar, white
• 1 tsp baking malt or bread spice or Caro coffee

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 55 minutes

Put all the ingredients in a bowl or mixing bowl, depending on what equipment you have available. Please do not mix the salt and yeast directly (they don’t like each other). Instead, add everything except the water and yeast to one side and water and yeast to the other. Knead everything into a smooth dough. This takes considerably longer by hand, but 5-6 minutes with a kneading machine. It is better to knead too long than too short; the dough will thank you. After kneading, place the dough on a floured work surface and let it rest, covered with a cloth, for about 30 minutes. Then shape the dough into a shape, either round (by rounding it) or oblong (by rounding it and shaping it). It is important that the dough acquires tautness. Now, covered, let the dough rest for another 90 minutes, ideally on a baking sheet lined with baking paper. (You can also use a Roman pot or similar.) After the resting time, bake the dough in a preheated oven at 220-230 degrees Celsius (425-440 degrees Fahrenheit) using top/bottom heat. I always place a small pot at the bottom of the oven, into which I add a splash of water after 2-3 minutes of baking. The baking time is 30-35 minutes. You can also score the bread before it goes in the oven.