Mixed Bread with Yogurt
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 2 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g wheat flour type 1050
- 175 g rye flour type 1150
- 1 tablespoon salt
- 0.5 ½ cube fresh yeast
- 1 teaspoon, leveled sugar
- 150 ml water, lukewarm
- 1 pack rye sourdough, liquid, 75 g
- 150 g natural yohurt or quark 20% in dry matter or crème fraîche
Print Recipe
Pin Recipe Instructions
- Crumble the yeast in a cup, sprinkle with sugar and stir with some of the water until smooth.
- Take the yogurt (or any substitute) out of the refrigerator.
- Mix the flour with the salt in a large bowl. Press a hollow in the middle. Pour in the dissolved yeast and dust with a little flour from the edge. Let rest for 15 minutes.
- Add the rest of the water, sourdough and yoghurt and knead everything into a smooth dough until it separates from the edge of the bowl. Cover and let rise in a warm place for 30 minutes. The dough should have enlarged significantly. (I put the sealed bowl in the microwave at 200 watts for 4 minutes and then under the covers)
- Knead the dough. Shape into a ball on a floured work surface. Place the ball of dough on a baking sheet lined with baking paper or in a floured bread proofing basket. Cover and let rise again in a warm place for 30 minutes.
- Preheat the oven to 220 ° C fan oven.
- If necessary, turn the dough out of the bread basket onto the baking tray. Brush with water. Cut several times 1 cm deep with a sharp knife at a distance.
- Slide the tray onto the lowest rail of the oven and bake for 10 minutes. Turn the temperature down to 180 ° C and bake for another 30-35 minutes.
- The bread is ready when it sounds hollow on the underside of the bread when you tap it.
- Let cool on a wire rack.
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