Print

Yoghurt Bread

I just love yoghurt bread. It's got such a beautiful, rich flavour thanks to the malt powder, honey and balsamic vinegar, and it pairs beautifully with cheese, or toasted with an extra drizzle of honey. To me, this is the perfect bread to take with you on a picnic with family and friends, as it's such a showstopping loaf. This really is a very easy recipe that delivers amazing results!

Prep Time 3 hoursCook Time 45 minutes

Servings 12 slices
Calories 165kcal
Author Sophia

Ingredients240 g water1 tsp dry active yeast350 g strong white bread flour150 g rye flour (light rye or any other rye flour of your choice)120 g Greek style yoghurt2 tsp sea salt10 g honey or maple syrup if serving to baby under 12 months1 tsp diastatic malt powder optional, or barley malt syrup20 g balsamic vinegar InstructionsPlace the water and yeast in the mixing bowl. Warm 2 Min. / 37°C / Speed 2. Add the strong white bread flour, rye flour, yoghurt, salt, honey, malt powder and balsamic vinegar and knead 1 Min. / Kneading function. Leave to rise covered in the mixing bowl for 1-2 hours until doubled in size. Tip onto a floured surface and pat down into a rectangle the size of a 19x9cm loaf tin. Shape into a loaf by rolling and pulling the dough toward you while patting down the seam each step along the way until you end up with a sausage the length of your tin. Place seam side down in the floured tin, dust the top with flour and cover with a sho...