Greek Yoghurt Rye Bread

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

A quick and delicious no yeast bread made with full fat Greek yoghurt, organic wholegrain rye and bread flour. Adding yoghurt to the bread dough is the easy hack for a fluffy and soft crumb. The crust will stay crunchy for a couple of hours and will become softer after it cools down. The bread is scrumptious slathered in butter and / or homemade marmalade. You can substitute for plain yoghurt, which is slightly runnier, thus add an extra 30 grams of flour if using.

 

150 g Organic wholegrain rye flour 300 g Organic bread flour (or all-purpose flour) 1 1/2 tsp Baking powder 1 tsp Baking soda 15 g Raw cane sugar 1/3 tsp Sea salt 320 g Full fat Greek yoghurt 1 Egg

1. Line a baking sheet with baking paper. Set aside.
2. In a mixing bowl, stir together rye flour, bread flour, baking powder, baking soda, sugar and salt. Add in Greek yoghurt and egg. Mix, using a fork or a hand mixer, until a dough forms.
3. Flour your work surface and turn out the dough onto the floured surface. Knead for a minute or so to bring it all together and shape the dough into an oval or a round.
4. Place it on the prepared baking sheet. Preheat the oven to 200C/400F. Score the top of the dough once, lengthwise. If you shaped the dough into a round, then make a cross.
5. Bake the bread in the middle of the hot oven for 35-40 minutes until golden brown. Transfer to a wire rack, and leave to cool.

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com