Yoghurt Bread

A wheat bread with rye sourdough and yoghurt. After making a few mainly rye breads with quite a few grains I decided to go with a 70/30 wheat/rye mix and no grains this time.Most of the flour is whole grain flour so it's not your typical white wheat bread.

Whole Grain Rye/Wheat

All the flour in this bread is whole grain flour, accompanied by soaked cracked wheat and rye as well as roasted sunflower and pumpkin seeds. Whole grain sourdough is the base for this originally nutty bread. Since I don't love breads with nuts I replaced them with a mix of roasted seeds. First time I tried this and it worked pretty well.

Whole Grain Wheat Bread

This bread is interesting because of how it's made. Only one type of flour is used - whole grain wheat flour - but there is a lot of fermentation and interesting preparation steps going on. Sourdough, poolish and a flour soaker all ferment over night. And there is a total of 4 1/2 hours of fermentation time even on baking day.

Rye Sourdough with Yoghurt

This is a very quick to make rye sourdough (made from rye meal) with 50/50 wheat and rye flour. I made bread with buttermilk and Kefir before but this is my first time yoghurt is used (a substantial amount, almost half of the "liquid" is yoghurt). Since I made this at a week night again I couldn't afford long proofing times; besides the sourdough - which needs to be started the day before - total time for preparation including baking is just under two hours. Most of the rising actually happens while it's baking.