- 1 dl (100g) lukewarm to warm water
- ½ dl (50g) plain naturel yogurt
- 15g fresh active yeast
- 8 g honey
- 10 g sea salt
- 10 g olive oil
(this is a minimum, feel free to use more, I reckon 25g would be ideal)
- 250g various types of flour, I used and recommend:
30g Graham flour
70g semolina flour
150g wheat baking flour
- Poppy or sesame seeds or for sprinkle
This recipe is very small, the smallest I've ever made. Usually I double the ingredients mentioned, except for the yeast, the dough rises just fine with 15g.
(Work: 20 mins - 1st rise: 30 mins - work: 5 mins - 2nd rise: 35 mins - bake: 30 mins)
Estimated time from start to finish: 2 hours
Mix the warm water and yogurt, so you get a tepid mixture. Add the yeast and stir till dissolved. Add salt and honey and dissolve. Add the flour to the mixture, I ususally add 100g, mix and add then add more.
Knead the dough for approximately 10 minutes, put it into an oiled container, cover it with a hot teatowel and leave it to rise for 30 mins or so, can be more or less, usually more means better and less means less good.
Should be doubled after half an hour and shape it into a loaf. Place the loaf onto your baking surface of choice. Pat the bread with milk and sprinkle the seeds on top of it. Cover it again with a warm towel and let it rise for 30-60 minutes; Afterwards put the loaf into your oven.
Bake for approximately 30 minutes, until the crust is golden and it makes that hollow sound you know so well, when you knock on the bottom of it.