Dutch Yogurt Bread

1. soak rye flakes and flax seeds in 125 ml hot water. Cool down

2. stir yeast and warm water, add yogurt. Allow to swell in a warm place for 5 to 10 min.

3. mix flours with salt in a baking bowl. Pour yeast mixture over it and add the soaked rye flakes and flax seeds.

4. make a smooth dough and knead well. If necessary, add a tiny bit of flour and liquid. Place in a clean baking bowl with lid closed and let rise for 40 to 45 min.

Knead dough briefly and repeatedly. Shape into 2 loaves. Place on a greased baking sheet. Cover and let rise for 20 to 30 min.

Brush with beaten egg and sprinkle with flaxseed. 6.

Bake in a heated oven at 220 °C (gas mark 7) for 30 to 35 minutes. Cool on a cooling rack.

Loaves of 500 g each.

This light, nutty tasting bread gets its “bite” from the flaxseed, rye flakes and malted grains contained in the corn flour. Yogurt is a very useful ingredient in bread baking, because it not only makes a tart pleasant taste, but also provides valuable enzymes for digestion.

(*) Grain flour: A specially made wheat flour that contains a small mass of whole flour mixed with malt to preserve its quality and moisture. Tastes great when roasted.

Good luck!

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