Yogurt Crust Bread
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr |
| Total Time | 2 hrs 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 240 g water
- 10 g yeast
- 350 g wheat flour type 550
- 150 g rye flour type 1
- 100 g yourt
- 2 teaspoons salt
- 1 teaspoon honey
- 1 teaspoon baking malt or caro coffee
- 2 tablespoon balsamic vinegar, white
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast in warm water. Add the remaining ingredients to the water-yeast mixture and knead into a smooth dough with the hand mixer. Dust the dough with flour and let rise for about 1 1/2 hours.
- Grease the bread pan and add the dough. Dust again with flour and put the lid on. Put the baking pan in the cold oven. Bake for about 10 minutes at 240 degrees. Then cut into the top of the bread and bake for another 40-50 minutes.
- When the baking time is up, remove the lid, switch off the oven and brown the bread in the oven.
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