Spelt Yogurt Bread

Source: https://www.meranermuehle.it/rcp_recipe/spelt-yogurt-bread

Total time

3 Hours 10 Minutes

Baking/cooking time

40-50 Minutes

Rest time

2 Hours 15 Minutes

Ingredients

makes 2 loaves (30 x 11 cm loaf tins)

Portions

		FOR THE DOUGH
500	g	Regiokorn® organic white spelt flour
750	g	plain low-fat yogurt, room temperature
40	g	sunflower seeds
40	g	flaxseeds
15	g	pumpkin seeds
25	g	honey
15	g	fresh yeast
13	g	salt
		ADDITIONALLY
	q.s.	sesame seeds
	q.s.	jam
	q.s.	honey
	q.s.	butter

Mix all the ingredients well in a bowl with a hand mixer or by hand with a wooden spoon, until a very soft, smooth dough forms. The dough stays soft enough to be spooned into the tin.
Grease a loaf tin well or line it with parchment paper.
Let the dough rest for 10-15 minutes, then spoon it into the tin, filling it only about three-quarters full.
Sprinkle the surface with sesame seeds or other seeds, if desired.
Cover and let the dough rest for 1-2 hours, until it almost reaches the rim of the tin.
Place in the preheated oven at 220 °C (430 °F) fan, then reduce the temperature to 180 °C (355 °F). Bake for about 40-50 minutes, depending on the size of the tin, until the bread is fully baked through and the crust is nicely browned.
Serve with butter, jam, and honey.