Anna`s Crunchy Yogurt Bread with Whole Grain
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g wheat flour, smooth
- 100 g wheat flour, whole rain
- 50 g flax seeds or sesame seeds
- 2 teaspoons salt
- 1 pack dry yeast
- 150 g yourt
- 175 ml water, lukewarm
- some honey
- Fat for the shape
- Flour for sprinkling
- Water for brushing
Print Recipe
Pin Recipe Instructions
- Mix both types of flour with salt and flaxseed. Mix the dry yeast with the water and a little honey and add to the flour mixture together with the yoghurt. Knead the dough thoroughly, about 10 minutes.
- Dust the dough lightly with flour and cover and let rise in a warm place until the volume has visibly increased. Knead the risen dough well again and place in a greased loaf pan.
- Brush the surface of the dough with water and put the mold in the oven, set the temperature to 160 ° C. While it is heating up, the bread will rise again, when the temperature has been reached, bake for about 40 minutes.
- Instead of flaxseed, you can also use sesame. To do this, roast about 50 g sesame seeds in the pan beforehand, let them cool and mix into the dough - sprinkle the bread with a few grains.
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