Yogurt Bread with Sourdough
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 2 hrs 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g wheat flour type 1050
- 175 g rye flour type 1150
- 75 g sourdouh (natural sourdouh)
- 1 teaspoon sugar
- 1 tablespoon salt
- 21 g yeast
- 150 g skimmed yourt
- 150 ml water, lukewarm
Print Recipe
Pin Recipe Instructions
- Put wheat flour, rye flour and sourdough in a bowl. Mix the yeast with a little water and flour and add. Add sugar, salt, yoghurt and water and knead all ingredients with a kneading machine or hand mixer for approx. 5 minutes to form a smooth dough. Cover the dough and let it rest in a warm place for about 30 minutes.
- Knead the dough again and shape it into a ball. Place the loaf in a floured bread basket or on a baking sheet lined with baking paper.
- Cover and let rise in a warm place for another 30 minutes. Make several cuts about 1 cm deep with a sharp knife and brush with water.
- Bake the bread on the lowest rack in the preheated oven at 240 ° C top / bottom heat or 220 ° C fan oven. After 10 minutes, reduce the heat accordingly. Then bake for another 35 minutes. After baking, let the bread cool on a wire rack or wooden board.
- Cooker settings: electric cooker: 240 ° C to 190 ° C, convection oven: 220 ° C to 170 ° C
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