| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Passive Time | 60 minutes |
| Servings |
loaf
|
Ingredients
- 200 gr Strong white bread flour
- 200 gr Strong wholemeal bread flour
- 50 gr Rye flour
- 125 ml Tepid water
- 125 ml Natural yoghurt
- 50 gr Honey
- 1.25 tsp Salt
- 7 gr Dried yeast
Ingredients
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|
Instructions
- Place all the ingredients in a large mixing bowl and mix to make a soft, smooth dough. Knead for 5 minutes in an electric mixer, or for 10 minutes by hand until the dough is elastic.
- Shape the dough into a circle, cut one line down the middle and 4 lines off this on each side.
- Place onto a greased baking sheet and leave to prove until double in size (about 60 minutes). Meanwhile preheat the oven to 190°C.
- Bake for 30 minutes.
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