Spelt yogurt bread

Spelt yogurt bread

Our spelt yogurt bread is so ingenious: The dough is so easy and quick to prepare, the bread tastes juicy with a wonderfully crispy crust.



350 g water
15 g fresh yeast
1 tsp sugar
700 g spelt flour (type 630)
100 g rye flour (type 1150)
2½ tsp salt
150 g natural yogurt (3.5% fat content)


a little oil
a little flour for working


1. Brush a Roman pot or an oval casserole dish with oil.

2. Add the fresh yeast to the water and dissolve it in it. Mix the sugar with the spelt flour, rye flour and salt in a bowl.  First add the yeast water, then knead the natural yoghurt into the bread dough. Knead the dough slowly for 2 minutes, then quickly for 5 minutes in a food processor or with a hand mixer with a dough hook until it is smooth.

3. Knead the dough again by hand on a floured work surface and immediately put it into the prepared tin. Cover and leave to rise for 45 minutes. At the end of the resting time, preheat the oven to 220 degrees top and bottom heat (200 degrees fan oven).

4. Score the bread dough in a diamond pattern with a sharp knife. Bake the bread in the tin with the lid on in the preheated oven for 60 minutes.

5. Remove the lid from the pot for the last 10 minutes so that the crust can be baked dark brown and crispy. Remove from the oven and allow to cool before serving. Enjoy your meal!

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