Yogurt soda bread

Name: Yogurt soda bread
Ingredients: 400 ml creamy yogurt; 1 heaped teaspoon baking soda; 1/2 teaspoon coarse salt; 1 teaspoon sugar; 400 g country-style flour; 50 g country-style flour for kneading; 5 ml oil for greasing the dish

Pasta/Pizza - Yogurt soda bread by Lelia I. - Recipia

The soft dough is what makes yogurt soda bread turn out well; made with yogurt and flour, it bakes covered and develops a browned crust. The crumb stays fluffy, and the cross-shaped slash opens up in the oven; I keep the dough as soft as possible and don't work in any extra flour once it stops sticking to my fingers. Prep: 20 minutes. Cook: 40 minutes. Rest: 15 minutes. Total time: 75 minutes. Servings: 6. Approximately 320 kcal and 10 g protein per serving.

Ingredients

400 ml creamy yogurt
1 heaped teaspoon baking soda
1/2 teaspoon coarse salt
1 teaspoon sugar
400 g country-style flour
50 g country-style flour for kneading
5 ml oil for greasing the dish

Preparation

1. Put the yogurt in a bowl and sift the baking soda over it. Add the salt and sugar, then mix well. 2. Gradually work in 400 g flour, until the dough thickens. Turn it out onto a floured work surface and knead, adding up to 50 g flour, just until it stops sticking to your hands. The dough will still be soft. 3. Grease a lidded ovenproof dish with oil and transfer the dough to it. Cover the dish and leave the dough to rest for 15 minutes. 4. Slash a cross in the dough. Cover the dish and bake the bread in an oven preheated to 220°C for 20 minutes. 5. Remove the lid, reduce the temperature to 190°C and bake for another 20 minutes, until the crust is browned.

Notes

Country-style flour and creamy yogurt from Lidl can absorb liquid differently, so you may not need all the extra flour. If the yogurt is very thin, the dough will stay stickier; very thick yogurt can make the bread denser. I take my time kneading, working in the flour a little at a time and stopping when it no longer catches on my fingers. A lidded Pyrex dish works well for covered baking; without the lid, the crust browns sooner. The yogurt can be replaced with 400 ml plain kefir, which is fermented too; the bread contains gluten and dairy. I serve it with salty cheese or butter while it is still slightly warm.