Wholemeal Artisan Bread

Strained yoghurt makes a great ingredient in bread as it adds a lightness and helps create a great texture.

Follow our step-by-step recipe for making a tasty artisan yoghurt bread. Under the golden crackled top lies a deliciously light texture thanks to our smooth FAGE Total.

INGREDIENTS
INSTRUCTIONS
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INGREDIENTS

Serves 1
75g FAGE Total
400g strong bread flour
75g strong granary bread flour
7g dried yeast
2 tsp salt
200ml warm water
For the topping:
25g rice flour
1 tsp caster sugar
¼ tsp dried yeast
Pinch salt
1 tsp vegetable oil
30ml warm water

30'-45'
Serves 1
INSTRUCTIONS
  1. In a large bowl mix the flours, yeast and salt. Make a well and add the yoghurt and water.
  2. Mix well until the ingredients come together to form a dough. Knead on a floured surface for approximately 10 minutes.
  3. Gently flatten the dough ball a little (approximately 5in x 5in) tucking in the edges and cupping to make a nice round loaf shape.
  4. Oil some cling film, cover the dough loosely and place in a warm place for 30-45 minutes.
  5. Preheat the oven 200°C / 400°F / Gas Mark 6.
  6. To make the topping, mix the rice flour, sugar, yeast and salt together.
  7. Stir in the oil and warm water until it forms a thickish paste. Cover and set aside in a warm place until ready to use.
  8. Once the dough has proven, use your hands to rub the topping evenly over the proven loaf.
  9. Place on a baking tray and bake for 25-30 minutes until golden with a lovely crackled top.
  10. Remove from the oven and tap the underneath - it should sound hollow. Leave to cool on a wire rack before serving.

Want more inspiration for something similar? Try our recipe Taramasalata with Green Olive & Rosemary Bread

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