Yogurt Crust
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 2 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 10 g fresh yeast
- 240 g water, lukewarm
- 350 g spelled flour
- 150 g rye flour
- 150 g yourt, Greek
- 20 g salt
- 1 teaspoon maple syrup
- 2 tablespoon apple cider vinegar
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast in the water. Add spelled and rye flour, salt, maple syrup, yogurt and vinegar and knead everything. Cover and let rise in a warm place for 90 minutes.
- Fold the dough several times on a floured work surface, shape into a loaf.
- Flour a saucepan, put the loaf in it and bake with the lid on for 45 50 minutes at 230 ° C top / bottom heat
- Tips:
- For a crisp crust, remove the lid 5 - 10 minutes before the end of baking.
- Loosen the bread from the pot while it is still warm - it is best to run it along the bottom with a spatula.
- Works with all other types of flour, but spelled is the most fluffy.
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