After a lot of trial and error I became quite decent at baking bread. This recipe is so great because the dough does not have to rest for hours. So the bread is quickly ready.
The yoghurt makes the bread taste light and fluffy. I added sesame and pumpkin seeds for a nutty flavour. The bread goes very well with cheese. I think this is my favourite homemade bread so far!
I am starting to explore flours other than the common white all-purpose flour, that I have used for baking all along. There are so many great and healthy options that I want to discover and I have found so many great recipes and ideas lately.
I made a bread with buckwheat flour and quinoa flour and some small mashed potatoes. It is very tasty and quick and easy to make. Making bread yourself has such a fusty image in Germany which is sad. Homemade bread tastes so good! I also think it is a myth that baking your own bread takes a lot of time and effort. All wrong. But in the 15 minutes you can also create a big mess in the kitchen. Flour all over the place it was until I found out that you can also mix flour and water in a bowl rather than creating a crater of flour and fill water in it on a table. I thought it looked kinda fancy…
What you need:
250 ml warm water
1 tablespoon dry yeast
200g buckwheat flour
150g quinoa flour
100g peeled, soft-cooked potatoes
1 teaspoon salt
30g sesame seeds
30g sunflower seeds
30g pumpkin seeds
Combine half of the water with the yeast and two tablespoons of buckwheat in a bowl and leave it at a warm place for about 15 minutes
Add the rest of the ingredients and mix everything well and then knead with your hands until you have a smooth dough
Leave the dough in a bowl at a warm place for about 45 minutes
Preheat the oven on 180°C
Grease a baking pan with butter and then fill the pan with the dough
Bake for about 45 minutes