Yogurt – Whole Food Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 350 g flour (whole wheat flour)
- 100 g flour (wholemeal rye flour)
- 0.5 ½ cube yeast
- 250 ml water, lukewarm
- 150 g yourt (low-fat yourt)
- 1 tablespoon sea salt
- 100 g oat flakes, hearty
- 1 tablespoon milk, lukewarm
- Fat for the shape
- Oatmeal for the mold
Print Recipe
Pin Recipe Instructions
- Mix the flour in a bowl, crumble in the yeast, add the water and yogurt and stir. Add salt and work into a smooth dough until the dough separates from the edge of the bowl. Cover and let rise in a warm place for 30 minutes until the dough has doubled in volume.
- Knead the oat flakes with the dough. Put in a loaf pan (approx. 26 cm) that has been greased and sprinkled with oat flakes and let rise for another 30 minutes. Preheat the oven to 200 degrees.
- Brush the dough with milk and sprinkle with oat flakes. Place in the preheated oven and bake for approx. 50 minutes, placing a heat-resistant container filled with water on the bottom of the oven.
- Take the bread out of the mold and let it cool.
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