Veganpassion Blog

Stina Spiegelberg

Stina Spiegelberg

Yogurt Crusty Bread

Yogurt Crusty Bread

For me, autumn is meant to be the absolute snack time. I love bread with soups, stews, or simply as a snack. I have to say that in recent years I have been increasingly disappointed when it comes to bread from the bakery or from the shop: too dry, too many ingredients, hardly any aroma, and not organic in quality. And once again I surprised myself with this fantastic attempt to bake my own bread: moist, aromatic, and incredibly delicious. And surprisingly easy to make yourself.

The secret lies in three ingredients: Rye sourdough for a fantastic color and aroma. Schabzigerklee for the spice note – really heavenly. And yogurt for juicy bread.

Yogurt Crusty Bread
Yogurt Crusty Bread

The rye sourdough needs 4 days for proper preparation. The starter made of rye flour and water is fed every day until a wonderful sourdough starter is formed. Full of aroma and raising power, your dough will be particularly juicy and light.

If you want to bake the recipe faster, you can knead all the indicated ingredients without preparing the sourdough for 4 days and you will still get really good and moist bread.

This recipe is:

  • super airy
  • a classic for fall
  • perfect for anyone who loves to bake
  • vegan and purely plant-based
  • egg-free and dairy free
  • durable
  • for big and small
  • surprisingly easy but takes a little time
Yogurt Crusty Bread

Makes 1 bread.

Preparation time: 20 minutes

Rising time: 90 minutes

Resting time (for the sourdough starter, optional): 4 days

Yogurt Crusty Bread

Mix 50 g rye flour with 50 mL lukewarm water in a sealing glass. Put the lid on lightly and let it stand at a room temperature of up to 28 degrees Celsius for 24 hours. Bubbles will form. Mix the so-called starter with two tablespoons of rye flour and the same amount of water for 3 more days until 100 g of rye flour and 100 mL of water are mixed to start the cooking. Leave it to ferment at room temperature.

If you want to bake the recipe faster, you can knead all the indicated ingredients without preparing the sourdough for 4 days and you will still get a really good and moist bread.

On the 4th day, mix the dry baking yeast with 50mL lukewarm water and the baking malt in a cup. Set it aside for 10 minutes, until the mixture is bubbling like a cappuccino.

In a large mixing bowl, mix the wheat flour with the remaining 100g rye flour, salt, and Swiss clover. Add the yogurt, stew, yeast mixture, water, and vinegar and mix with a wooden spoon. If the dough cannot be processed further with a wooden spoon, place it on a floured work surface and knead it into a smooth dough, adding in a little flour. The dough will stick to your hands, but that’s okay.

Shape the dough into a ball, sprinkle it with flour, and place it in a proofing basket or mixing bowl, cover it, and leave it to rise in a quiet place for 90 minutes. When it comes to walking times, I assume 20-24 degrees. If it is cooler where you are, give the dough 30-60 minutes more rest.

Preheat the oven to 200 °C top/bottom heat. Ideally, you can have a baking stone, to get the bread to be even crispier. Now turn the bread out onto a piece of parchment paper and score it as desired. Bake the bread on the lower shelf for 60 minutes until it gets crisp. Then let it cool for 60 minutes before slicing.

yogurt crust bread

Yogurt Crusty Bread

STINA SPIEGELBERG
I surprised myself with this fantastic attempt to bake my own bread: moist, aromatic, and incredibly delicious. And surprisingly easy to make yourself.
Prep time 20 mins
Rising time 1 hr 30 mins
Course Autumn, Bread, Regional, Sweets & Baking
Servings 1 Bread

Ingredients
  

  • 200 g Wholemeal rye flour
  • 100 mL Lukewarm water
  • 500 g Wheat flour type 550
  • 4 g Dry baking yeast
  • 1 tbsp Baking malt or whole cane sugar
  • 360 mL Lukewarm water
  • 2 tsp Sea salt
  • 1 tsp Grounded schabzigerklee
  • 150 g Soy yoghurt natural from Sojade
  • 50-80 g Wheat flour for processing

Instructions
 

  • Mix 50 g rye flour with 50 mL lukewarm water in a sealing glass.
  • Put the lid on lightly and let it stand at a room temperature of up to 28 degrees Celsius for 24 hours.
  • Bubbles will form.
  • Mix the so-called starter with two tablespoons of rye flour and the same amount of water for 3 more days until 100 g of rye flour and 100 mL of water are mixed to start the cooking.
  • Leave it to ferment at room temperature.
  • If you want to bake the recipe faster, you can knead all the indicated ingredients without preparing the sourdough for 4 days and you will still get a really good and moist bread.
  • On the 4th day, mix the dry baking yeast with 50mL lukewarm water and the baking malt in a cup.
  • Set it aside for 10 minutes, until the mixture is bubbling like a cappuccino.
  • In a large mixing bowl, mix the wheat flour with the remaining 100g rye flour, salt, and Swiss clover.
  • Add the yogurt, stew, yeast mixture, water, and vinegar and mix with a wooden spoon.
  • If the dough cannot be processed further with a wooden spoon, place it on a floured work surface and knead it into a smooth dough, adding in a little flour. The dough will stick to your hands, but that’s okay.
  • Shape the dough into a ball, sprinkle it with flour, and place it in a proofing basket or mixing bowl, cover it, and leave it to rise in a quiet place for 90 minutes.
  • When it comes to walking times, I assume 20-24 degrees. If it is cooler where you are, give the dough 30-60 minutes more rest.
  • Preheat the oven to 200 °C top/bottom heat. Ideally, you can have a baking stone, to get the bread to be even crispier.
  • Now turn the bread out onto a piece of parchment paper and score it as desired.
  • Bake the bread on the lower shelf for 60 minutes until it gets crisp.
  • Then let it cool for 60 minutes before slicing.
Keyword Autumn, Bread, vegan, vegan yogurt, Yogurt Bread
Yogurt Crusty Bread

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