Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 1 cube yeast
- 1 tablespoon sugar
- 500 g yourt, 3.5% fat
- 1 tablespoon olive oil
- 2 tablespoon white wine vinegar
- 2 tablespoon herbs, Italian, dried
- 1 tablespoon, leveled salt
- 300 g rye flour, type 1150
- 300 g wheat flour
- Flour, for the work surface
Print Recipe
Pin Recipe Instructions
- Gently heat 100 ml of water. Crumble in the yeast, dissolve in it with sugar. Let rise for about 15 minutes. Mix together the yogurt, oil, vinegar, herbs and salt. Knead the flour, yoghurt and yeast water with the dough hook of the hand mixer for approx. 4 minutes until smooth. Cover the dough and let it rise in a warm place for about 1 hour.
- Knead the dough again with floured hands, cut in half and form into two rolls. Divide the rolls into 6 pieces each and shape them into round rolls. Cut into the bread roll several times on the surface. Dust everything with flour. Let rise on a baking sheet lined with baking paper for about 15 minutes. Bake in a preheated oven (fan oven: 200 ° C) for about 10 minutes. Reduce the heat to 175 ° C and bake for another 10-15 minutes.
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