Summary

Ingredients

• 500 g yourt, Greek
• 350 g rye flour type 997
• 350 g spelled flour type 812
• 3 tablespoon wine vinegar
• 2 tablespoon, heaped sugar, brown
• 2 tablespoon, heaped salt
• 3 tablespoon olive oil
• 4 tablespoon, heaped chives, finely chopped
• 50 g yeast, fresh
• 75 g sunflower seeds
• 75 g pumpkin seeds
• 150 ml water, warm
• 100 g Serrano ham, finely chopped
• Parchment paper

Print Recipe Pin Recipe

Instructions

1. You need 2 bread baking molds with a length of 25 cm.
2. First crumble the fresh yeast and dissolve it with the brown sugar in warm water and let it rest for 30 minutes. (I always have a sufficient supply of fresh yeast in the freezer - it lasts for at least a year. This frozen yeast can be easily chopped up with a sharp knife.)
3. Put the yoghurt, sunflower seeds, pumpkin seeds, oil, vinegar, salt, chives and finely diced ham in a larger mixing vessel, stir everything once. Then add the flour and the yeast-sugar-water and mix everything for 5 minutes with a mixer equipped with a dough hook to form a smooth dough. Depending on the consistency of the dough, add a little more warm water.
4. Leave the dough to rise in a warm place covered with a damp drying cloth or a wet, multi-layered paper towel for a good hour.
5. In the meantime, bring the oven to 200 ° C (230 ° C top / bottom heat).
6. Carefully line the two bread molds with a sheet of baking paper (up to the lower corners) and add the dough that has now doubled. The sticky dough can be spread easily with a larger, moistened plastic spoon. Use a spatula to gently press a rough checkered pattern onto the surface of the dough.
7. Place the two bread molds on the grid at shelf level 2. To get a nice crust, I switch the steam support on my stove to medium. Alternatively, a vessel filled with water can be placed on the grid.
8. After 15 minutes, reduce the heat to 170 ° C (or 200 ° C top / bottom heat) and bake the bread for another 40 minutes.
9. With 25 slices of bread this results in 84.8 Kcal per slice.