600 grams whole-wheat flour
2 teaspoons dried yeast
200 grams plain yoghurt
200 ml warm water
2 tablespoons olive oil
1 teaspoon apple cider vinegar
1 teaspoon salt
Preparation
Sift the flour twice, then reserve about 100 grams and put the rest in a large bowl. Add the dried yeas and salt, whisk well and make a well in the centre. In another bowl, whisk together the yoghurt, warm water, oil and apple cider vinegar. Pour this mixture into the dry ingredients and mix, first with a wooden spoon, then knead with your hands until the dough comes together. Transfer the sticky dough to a well floured surface (use the reserved flour for this) and knead it for about 10 minutes, until the dough becomes smooth and elastic.
Put it in an oiled bowl, toss it to coat, then cover with a kitchen towel and let it sit in a warm place for about an hour, or until doubled in size. After an hour, flour the surface again (because the dough will be sticky), briefly knead the dough and shape it into a round loaf. Grease and flour the baking sheet, put the dough in the centre, gently flatten it on the top, then cover again with a kitchen towel and let it rise for another 30 minutes. Bake the loaf in a preheated oven, at 220˚C (430˚F) for 20-25 minutes. © Tina Vesić
