Yogurt Bread? Well, Of Course!

It’s a thing, and a good one at that.

Bread is often nothing more than a lazy person’s dinner idea, and looking at the 73 different kinds of weightless toast loaves in Britain, this makes sense. But as a child, I rarely had hot dinners, but a salad and bread with cheese or sliced sausage. Non-British bread is anything but weightless and bland, and this one is a heavy, filling dinner solution that won’t leave much room for other food. I serve it with tomato butter, which is quick to make and awesome to look at.

For the tomato butter, you will need:

• half a stick of butter, which is 125 g where I’m from. This obviously depends on how many guests you’re entertaining. Make sure it’s soft and not refrigerated.
• a garlic clove
• some chives
• some tomato puree

Preparation

Chop the garlic and the chives, then mix everything together. Easy.

To make two loaves of bread, you will need:

• 500 g rye flour, or any fancy flour you have/like
• 500 g wheat flour
• 500 g full-fat yogurt
• 300 ml milk
• 1 cube of fresh (!) yeast. Note: German yeast cubes are only a quarter of the size of Polish yeast cubes, and I have no idea where you live. The right amount is probably something like 25 g.
• 3 tsp salt
• 2 tbsp runny honey

Preparation

Mix the flours. Heat the milk with the yogurt, and crumble the yeast into the mix. As soon as that’s dissolved, add the milk mix, honey and salt to the flour. Mix well. (This is icky and sticky. I apologize.) Cover the dough with a damp cloth and leave in a warm place for an hour. If this works well, you will have an enormous amount of fluffy dough. Pre-heat the oven to 200°C (400°F). Knead the dough and form two loaves. Place them onto lined baking trays. Slice the tops with a sharp knife and leave the loaves for 10 minutes at room temperature. Then bake them for 50-60 minutes until nicely browned.

Now look at it!

 

 

 

 

And now eat up. We don’t want that bread to go cold, do we?