Hearty crusty bread with yogurt
- 240 g water
- 10 g fresh yeast
- 1 teaspoon sugar beet syrup
- 350 g spelt flour (630)
- 150 g rye flour (1150)
- 100 g low-fat yoghurt
- 1 tsp salt
- 2 tsp baking malt
- 2 tsp balsamic vinegar
Put the water, yeast and sugar beet syrup into the mixing bowl and heat for 3 min/37°C/speed setting 2.
Now add the remaining ingredients to the mixing bowl and knead for 5 minutes/ knead setting.
Flour the somewhat sticky dough, cover and leave to rise for approx. 1-2 hours (on double).
Fold the dough several times on the floured work surface and shape into a ball (surface tension!)
Now grease and flour the Zaubermeister (or Römertopf) (cover the open baking tin with baking paper).
Place the loaf in it, dust with flour, cut or press in a pattern.
Cover the bread, place in a cold oven and bake on the lowest shelf at 240° O/U for approx. 60 minutes
Good luck and bon appétit!
