I’ve been baking and trying new things in the last few weeks and not everything has turned out great, but I wanted to share this recipe for crusty yogurt rolls/bread, because it’s been a yummy, super-easy recipe that I’ve been coming back to a lot these last few weeks.
I love baking my own bread, because that way I know what’s in it (not a big fan of the store bought breads with a mile-long ingredient list). There shouldn’t be much more in bread than (whole grain) flour, water, yeast and salt. Or yogurt, in this case!
You should definitely give these a try, even if it’s your first attempt in baking bread. There is really not much that can go wrong here.
Overnight crusty yogurt rolls (or bread) (adapted from this recipe).
250g (8.8 oz) bread flour
250g (8.8 oz) spelt flour
3g (0.1 oz) dry yeast
9g (0.3 oz) salt
230ml (7.8 fl oz) lukewarm water
100g (3.5 oz) plain yogurt
The night before, combine all dry ingredients, then add water and yogurt and knead until smooth (I use a hand mixer and dough hooks). Let the dough rise for about 1,5 hours (folding the dough over every 30 minutes). Then place the dough in the fridge overnight.
The next morning, dust with flour, knead again and form a loaf or roll out the dough into a circle on a floured counter top and then cut into 8-10 squares/triangles. Place the rolls or loaf on a baking sheet lined with parchment paper and incise the top with a sharp knife. Let rise for 20 minutes, then dust with flour again.
Preheat oven to 250C (480F) and put a bowl with water on the bottom. Then bake for 25 minutes until golden brown. Let cool.
Trust me, you really can’t go wrong with this recipe. It’s easy, straight-forward and you won’t be disappointed!