When experimenting with making my own yogurt the result was not always up to my standard. One morning the yogurt was not quite set, still sour and tasty but not thick enough for me to sprinkle my muesli on. Not much goes to waste in this house though so I decided to bake with the "sour" milk. Yogurt is nice to use in bread baking because it gives the bread a little more flavour and makes it more moist. First I was going to make Rye cakes but when I opened my cup board I saw a bag of spelt flour and decided to use that instead of rye.. With a small amount of yeast and lots of time for proving the result was a lovely moist bread with a nice crust and lots of flavour.
350 grams plain flour
200 grams spelt flour
7 grams dry yeast
2tsp salt
2tbsp golden syrup or honey
500ml yogurt or butter milk+25ml warm water
50 grams butter, room temperature
a couple of hand full of mixed seeds if you like
Dissolve the yeast in the warm water and add to the yogurt. Add syrup/honey, salt and butter (and seeds if using) to the liquid. Add spelt flour while stirring. Work the plain flour into the mix, you might need a little more to create an elastic dough, not too wet and not too compact. Leave to prove under a cloth for 3h. Work the dough a little by hand and cut into 8 pieces. Roll balls of each piece and roll out to about 2cm thick. Let prove again for 30min. Bake for 20min on 200C.
a couple of hand full of mixed seeds if you like
Dissolve the yeast in the warm water and add to the yogurt. Add syrup/honey, salt and butter (and seeds if using) to the liquid. Add spelt flour while stirring. Work the plain flour into the mix, you might need a little more to create an elastic dough, not too wet and not too compact. Leave to prove under a cloth for 3h. Work the dough a little by hand and cut into 8 pieces. Roll balls of each piece and roll out to about 2cm thick. Let prove again for 30min. Bake for 20min on 200C.
Åh, det såg himla gott ut!
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