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Wholemeal Yogurt Bread
Uses neither yeast nor water, and a mixture of flours that creates a subtle difference
Ingredients
| 225 g | wholemeal bread flour |
| 250 g | mixture of oatmeal, wheat or other grain flakes, semolina flour, ground sunflower seeds etc |
| 450 ml | fresh live yogurt, Greek-style yoghurt mixed with milk about 3:1 should be fine OR |
| 450 ml | fresh buttermilk |
| 1 tsp | salt |
| 2 tsp | brown sugar, light or dark; demerara gives a more caramelised taste and a darker loaf |
| 1 1/2 tsp | bicarbonate of soda |
Method
Preparation time: ca. 10 min Resting time: ca. 2 hrs / Grade of difficulty: easy / Calories per portion: n/a
Preheat oven to Gas Mark 4, 350°F or 180°C. Grease a 2lb, 900-1Kg loaf tin.
Place all dry ingredients into a large bowl and mix roughly together. Add yoghurt (or Greek-style yoghurt and milk mixture) or buttermilk. Mix together with a spoon until no obviously dry flour remains. You may need to complete mixing by hand if a little too stiff. Do not overmix.
Transfer to greased tin and bake for about an hour until risen and dark golden brown, without burning.
Allow to cool in tin for 10-15 minutes and turn out to cool fully on a wire rack. The loaf should sound quite hollow when tapped with a finger.
About the recipe:
Because of the varying nature of wholemeal flours from different sources and the variations in your choice and proportions of flours or grains selected, it is impossible to be precise with the amount of liquid required. I would suggest using a little less to start and add more as required to achieve the correct quantity without over-saturating the mix; a little extra yoghurt or buttermilk should not affect the finished bread. The dough should be slightly firmer than a typical bread dough.
I do have a confession to make; I have never tasted this loaf as I cannot contemplate eating yoghurt. Buttermilk is unobtainable locally, or occasionally only in very small tubs, so that option has never been available to me. I have however made the bread for others who said it was delicious.
Place all dry ingredients into a large bowl and mix roughly together. Add yoghurt (or Greek-style yoghurt and milk mixture) or buttermilk. Mix together with a spoon until no obviously dry flour remains. You may need to complete mixing by hand if a little too stiff. Do not overmix.
Transfer to greased tin and bake for about an hour until risen and dark golden brown, without burning.
Allow to cool in tin for 10-15 minutes and turn out to cool fully on a wire rack. The loaf should sound quite hollow when tapped with a finger.
About the recipe:
Because of the varying nature of wholemeal flours from different sources and the variations in your choice and proportions of flours or grains selected, it is impossible to be precise with the amount of liquid required. I would suggest using a little less to start and add more as required to achieve the correct quantity without over-saturating the mix; a little extra yoghurt or buttermilk should not affect the finished bread. The dough should be slightly firmer than a typical bread dough.
I do have a confession to make; I have never tasted this loaf as I cannot contemplate eating yoghurt. Buttermilk is unobtainable locally, or occasionally only in very small tubs, so that option has never been available to me. I have however made the bread for others who said it was delicious.
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