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Yoghurt Bread adapted from Meyer's Bagebog

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Servings: 2 breads

Ingredients

  • 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

Instructions

  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.