Yoghurt Bread

I managed to bake again, for the first time since Storm was born. I’ve missed it! Unfortunately, my sourdough starter succumbed to the extreme neglect it had been subjected to, hidden there in the back of my fridge for months.

So it wasn’t a sourdough bread, and more’s the pity. But I was pleased with it anyway. It was very easy to make, compared with the sourdough breads I used to make, and it still had a bit of pleasant tang, just from yoghurt instead of sourdough. It’s a cold-risen bread, which I think generally produces the best results. I got the recipe from Meyers Bagebog, and you can find it below, with the minor modifications I used.


Yoghurt Bread adapted from Meyer's Bagebog

Servings: 2 breads


  • 3-4 dl water
  • 1/2 pck dry yeast
  • 1 dl yoghurt
  • 15 g salt
  • 100 g whole wheat or rye flour
  • 500 g white wheat flour


  1. Mix the yeast in with 3 dl water and let it sit until it is foamy. 

  2. Pour the water + yeast mixture into a stand mixer and add all the other ingredients (you can use a regular bowl to mix everything if you don't have a mixer). Knead for 4 minutes on the mixer's low setting, and for 6 on high (or just do 12-15 minutes by hand). 

  3. Grease another bowl with some olive oil, put the dough in the bowl, and cover with cling film. Store in the fridge for 12-24 hours. 

  4. Dust your work surface with some flour and take the dough out. Split it into two parts, and shape them into loaves. Leave them to rise for a few hours under a tea towel, either in proofing baskets or just on the counter. 

  5. Preheat the oven to 250 c/480 F. Use a baking stone if you have one. Make decorative cuts on top of the loaves and slide them onto the stone (use cornmeal and a pizza peel). Bake for 20 minutes. If the loaves look golden and sound hollow, they're done. Otherwise let them bake for another five minutes. 


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