Do you feel like kneading? Great! Very great! What I present to you today is a yogurt and baking soda bread made with whole wheat and white flour. It has a crunchy crust and is soft inside. It is perfect for making croutons since it is a compact bread rich in crumbs. Shall we take a look at the recipe?
And if you love kneading, here are some other bread recipes that might interest you:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 5 Hours
- Preparation time: 30 Minutes
- Portions: 6/8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 202.52 (Kcal)
- Carbohydrates 35.47 (g) of which sugars 3.15 (g)
- Proteins 7.53 (g)
- Fat 3.86 (g) of which saturated 0.88 (g)of which unsaturated 0.20 (g)
- Fibers 3.00 (g)
- Sodium 489.59 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Yogurt and Baking Soda Bread
In this recipe, I used dry yeast, but fresh yeast is also fine. If you are interested in knowing the correspondence between these two different products, read the article I wrote on the topic. You can find it by clicking HERE.
- 1 3/4 cups whole wheat flour
- 1 3/4 cups all-purpose flour
- 1 1/4 tsp baking soda
- 1 1/2 tsp dry yeast
- 1 tsp sugar (4 g)
- 1/2 cup water
- 5 1/4 oz Greek yogurt
- 1 1/2 tbsp extra virgin olive oil
- 1 tsp salt
Tools
For preparing the dough, I used a stand mixer, but any other mixer will do. You can also knead by hand if you prefer, working the ingredients first in a bowl and then on a kneading board.
- Stand Mixer
- Hand Whisk
- 1 Bowl large
- 1 Baking Tray
Preparation of Yogurt and Baking Soda Bread
Put the two types of flour in the mixing bowl and add the baking soda, dry yeast, and a teaspoon of sugar. Mix with a small hand whisk.
Then add 100 ml of water and the Greek yogurt and start kneading with the dough hook.
When the mixture has compacted, add the oil and salt and continue working, adding the necessary water to obtain a smooth and homogeneous dough that clings to the hook (I added another 40 ml of water).
Transfer the dough to a lightly floured kneading board, work it for a few moments with your hands, and shape it into a ball.
Place the ball inside a large bowl, cover with plastic wrap, and let it rise until it doubles in volume. The rising times depend a lot on the warmth of the environment. It will take about two to three hours.
After this first rise, transfer the dough to a lightly floured kneading board and work it for a few moments to deflate it. I folded it a few times over itself.
Then shape it into a low rectangular loaf. Transfer it onto a baking tray lined with parchment paper, cover it with a cloth, and let it rise for at least another two hours.
Finally, bake the yogurt and baking soda bread in a preheated static oven at 375°F for 30 minutes. Remove from the oven and let it cool slightly before serving. Enjoy! Paola
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