It is getting colder around here lately, still not cold enough to actually call it winter, but still cold enough for me, cold enough to make me want to bake and use my oven more regularly. I like baking bread but sometimes I have the feeling that bread baking goes in cycles for me. I have months where I barely buy any bread, I bake almost every other day and enjoy trying new recipes or tweaking old ones to make them entirely perfect for us and then there are months where I only bake on a Sunday afternoon when I notice that there is no bread left for the school/work sandwiches on Monday.
And it is mostly so, that those baking months are usually the colder months of the year. Last winter I had months when I only baked sourdough breads made with my own sourdough. This starter unfortunately passed away during the warmer months through complete and utter neglect. So I don’t have any sourdough to show off with this time, but I am still baking bread without it.
I’ve made this bread a few times already and we all love it. It is basically a white bread with a small amount of whole wheat flour, suitable for any kind of topping, from jam to cheese or hummus. It is soft inside with a very nice golden crust, I am sure anybody would love it. It is the first yogurt bread I had until now and it will not be the last, I just love the texture and I am excited about all the opportunities this opens.
Another new thing is the way I baked this, I used a small glass form. I read about it on a German website and I had to try it immediately. I didn’t use any baking paper or buttered the form, so I was really worried that the whole bread would stick to it, but I should not have worried, it came out very easily.
I normally make bread using my Thermomix to knead the dough. However, I have made this using only my hands as well, so I can describe both ways for you.
And in case you are wondering what that amazing looking jam in the small bowl is, you can find the recipe here: Clementine Jam – The View From Great Island
Serves: 1 small loaf
- 300 g/10.6 oz all purpose flour
- 100 g/ 3.5 oz whole wheat flour
- 2 teaspoons salt
- 3 tablespoons flaxseed
- 20 g/ 0.7 oz fresh yeast or 1 package dried yeast (7 g/ 0.25 oz)
- 1 teaspoon clear honey
- 175 ml/ ¾ cup lukewarm water
- 150 g/ 5.3 oz low-fat yogurt (1,8% fat)
- To bake the bread I used a small glass casserole dish with lid. The dish has a diameter of 20 cm/ about 8 inch and 6 cm/ 2.3 inch tall. The volume is of 1,25 l/ 43 fluid oz. Just find a similar dish where the dough fits easily without having too much place to spread, you do not want to have a flat bread in the end.
- If using the Thermomix: place the flour, salt and flaxseed in the Thermomix and mix on level 4 for a few seconds. Dissolve the yeast and the honey in the lukewarm water, add to the machine together with the yogurt and knead on the kneading level for 4 minutes.
- If using your hands: place the flour, salt and flaxseed in a bowl and mix them together. Dissolve the yeast and the honey in the lukewarm water, add to the bowl and mix with a spoon. Add the yogurt, mix with the spoon as long as possible and then start kneading the bread with your hands, very thoroughly, about 8 to 10 minutes. Add very small amounts of extra flour if necessary to keep the dough from sticking to your hands.
- Put the dough in a bowl, dust with a little flour, cover with a clean kitchen towel and let rise until about double in size, it will take about 1 hour, depending on the temperature in your kitchen.
- Towards the end of the rising time, place the glass dish with the lid on in the oven. Preheat the oven and the form to 230 degrees Celsius/ 450 degrees Fahrenheit.
- Turn the bread onto the working surface and knead again shortly. Give it roughly the form of the glass form, mine was a round one, so I made a ball. Leave it on the floured working surface but cover it with the kitchen towel again. Let it rise until the oven has reached the desired temperature. Carefully lift the bread from the working surface and place it in the very hot glass form. Cover it with the hot lid an place it in the oven. Bake for about 40 minutes or until golden brown.
- To make sure that the bread is properly baked, remove it from the dish and tap it with your knuckles, it should sound hollow. Let cool on a wire rack.