I've been experimenting with baking a lot of bread over the last few weeks, which has been educational to say the very least! I'm still absolutely useless at getting a traditional sourdough starter to activate or survive and have had way more success with cheat versions, which make use of yeast to get things going, as well as loaves which can be prepped and baked in one day - like this Yoghurt, Honey & Rye Bread.
Besides the ease of which this bread comes together, it's also a great way of using up yoghurt. I love yoghurt, especially the thick double-cream kind, but sometimes forget about it at the back of the fridge (especially when I end up buying way more than I actually need).
We ate this bread for lunch with Wolfgang's Leek & Potato Soup, a recipe that can be found in my first recipe book The Isolated Kitchen.
Yoghurt, Honey & Rye Bread
Sliced and slathered with salted butter and dipped in soup will probably remain my favourite way of eating this bread, but it would make great sandwiches and toast! Make sure you flour the top of the bread before baking, which makes it way easier to slice.
- 1 cup water
- 1 tsp dry active yeast
- 350g strong white bread flour
- 150g rye flour
- 1/2 cup thick yoghurt (I always use Greek-style, double-cream yoghurt)
- 2 tsp sea salt
- 3 tsp honey
- 2 tsp red wine vinegar
- Pour the lukewarm water in a large mixing bowl and sprinkle over the dry yeast. Leave for about 2 minutes to foam.
- Add both flours, yoghurt, salt, honey and red wine vinegar and mix until just combined.
- Empty the rough dough mixture on to a clean surface and knead with your hands until you get a smooth dough.
- Place the dough back into a clean mixing bowl, cover with a tea towel and leave to rise in a warm spot until double in size, around 1 to 2 hours.
- In the meantime lightly grease and flour the loaf tin you're going to bake the bread in and set aside.
- Tip the risen dough on to a floured surface and shape into a rectangular loaf size which fits the loaf tin. Place the shaped dough in the floured tin, cover with a tea towel and leave to rise for another 45 minutes.
- While the dough is rising, preheat your oven to around 230°C
- Uncover the dough, score the top of it a few times with a sharp knife and dut with the extra rye flour.
- Place in the oven and bake for 45 minutes, turning the oven down to 200°C after the first 15 minutes of baking.
- Leave to cool on a wire rack before slicing.