Small Supper
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 ml water
- 1 pack dry yeast
- 500 g whole wheat flour
- 2 teaspoons sugar
- 2 teaspoons salt
- 1 pinch (s) nutmeg, freshly grated
- 150 g natural yourt, 3.5% fat
Print Recipe
Pin Recipe Instructions
- Rest time: 1 hour
- Cook time: 45 minutes
- Total time: 2 hours
- Pour water into a large bowl. Add the sugar and yeast and stir with a fork or whisk until the yeast has largely dissolved. Now add about half of the flour and stir in until a homogeneous, viscous dough is formed. Then add the yoghurt, nutmeg and salt and stir well. Add the rest of the flour and knead well with your hands. The dough should no longer stick to your hands. It may well be that a little more than 500 g of flour is required for this. Let the dough rise in a warm place for at least half an hour, but better for an hour or more.
- Then carefully shape the dough into a ball with floured hands.
- Bake in a preheated oven at 180 ° C for about 45 minutes. The baking time depends on the individual oven and can therefore differ. The bread is ready when it is nice, brown in color and has a crispy crust. It should also sound hollow when you knock on it.
- The bread is not very big, but is therefore wonderfully suitable for small households.
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