Yoghurt Bread
Source: https://www.meranermuehle.it/rcp_recipe/yoghurt-bread
Baking/cooking time
30 Minutes
Rest time
6 Hours
Ingredients
For 1 loaf (700g)
| 600 | g | Weizenmehl Nr. 4 Type 0 Bio |
| 50 | g | EVA - lievito madre natural yeast bio |
| 260 | g | Wholemeal flour bio |
| 460 | ml | Water |
| 200 | g | Natural yoghurt |
| 20 | g | Salt |
| 10 | g | Miscela di spezie macinate per pane |
Preparation
- Mix all the ingredients, apart from the salt and herbs, for approx. 1 minute. Now add the salt and herbs and knead until a consistent dough is obtained.
- Form into a ball and leave to proof at room temperature for approx. 6 hours. Form a loaf by hand or use a mould. Preheat the oven (static: 220°C, fan: 200°C). If necessary, make cuts in the surface with a sharp knife. Bake for approx. 30 minutes, until the crust is golden brown.
In collaboration with @annalenashearthbeat
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