Panéo

Yoghurt loaf

Weight

Ingredients

Water at ambient temperature200 ml
Salt12 g
Sugar14 g
Plain yoghurt1 (125 g)
Flour (type 55)480 g
Rye flour70 g
Instant dried yeast8 g

Time

3h55

Fresh cubed yeast equivalent: 24 g

A loaf with a pleasant, light texture to satisfy all tastebuds.

Instructions

  1. "Add the ingredients to the pan in the following order: water, salt, sugar, yoghurt, flour, rye flour and yeast.
  2. Place the pan in the machine. Select programme 8 and press the ""start - stop"" button.
  3. At the start of the baking cycle, lightly brush the top of the loaf with the beaten egg.
  4. At the end of the cycle, switch off the machine, take out the pan and turn out the loaf."
Panéo

Tablespoons conversion