Crust bread with yogurt

Krustenbrot mit Joghurt - Wundermix GmbH

Hearty crusty bread with yogurt

  • 240g water
  • 10g fresh yeast
  • 1 tsp sugar beet syrup
  • 350 g spelled flour (630)
  • 150 g rye flour (1150)
  • 100 g low-fat yogurt
  • 1 tsp salt
  • 2 tsp baking malt
  • 2 tsp balsamic vinegar


Place the water, yeast and sugar beet syrup in the mixing bowl and heat 3 min/37°C/speed 2.
Now add the remaining ingredients to the mixing bowl and let everything knead well for 5 minutes/kneading setting.
Flour the slightly sticky dough and let it rise, covered, for about 1-2 hours (on double).
Fold the dough on the floured work surface and shape it into a ball (surface tension!)
Now grease and flour the Zaubermeister (or Roman pot) (cover the open baking pan with baking paper).
Place the loaf of bread in it, dust it with flour, make cuts or make a pattern.
Place the bread covered in the cold oven and bake on the lowest rack at 240° O/U for about 60 minutes

Good luck and good appetite!

Gertraud's kitchen

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