A delicious yogurt bread from the Petromax FT6

Delicious yoghurt bread

Our favorite bread from the Dutch Oven. Easy made and delicious.
For the dough is best a food processor, but also by hand, the dough should be feasible. 😋

We use the FT6 from Petromax, It should be achieved around the 220 - 250 ° C. In the case of the FT6 this would be about 30 Coals, 20 up and 10 down.

The whole succeeds perfectly in the oven or on the gas grill 😊

What you need

  • 250 g wheat flour (type 550)
  • 250 g rye flour (type 1150)
  • 200 g of water (lukewarm)
  • 150 g of yogurt
  • 20 g of yeast
  • Salt, sourdough, honey, white balsamic
  • Dutch Oven eg the Petromax FT6

Preparation

Preparation of yogurt bread

You start to crumble the yeast and mix in a bowl with the lukewarm water. Then all remaining ingredients are added and kneaded until the dough comes off the edge of the bowl.

The dough now has to go for about 90 minutes until the volume has doubled.

The dough is then removed from the bowl and kneaded again on a floured work surface. To get a nice shape, fold all four sides towards the middle and turn the dough afterwards.

The Dutch Oven is now greased and laid out with baking paper. The protruding edges are cut off. Then the dough is placed in the middle and the Dutch oven closed.

The finished yogurt bread

You have the choice. Either give the yogurt bread in your preheated oven (at 220 ° C) or you use your Gas grill (indirect heat) or simply glowing coals (Ca. 30 pieces, 10 below / 20 above) to bake the bread approx 45-50 minutes. The bread is ready when it sounds hollow (knocking).

We wish you,

We wish you a good appetite

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A delicious yogurt bread from the Petromax FT6
from Jessica

Yoghurt bread

  • Court Others
  • Countries & regions Germany

A spicy yogurt bread from the Dutch Oven. Simple and delicious.

To press
prep time 1 Hour 40 Minutes
cook time 45 Minutes
total time 2 Hours 25 Minutes
portions 1 loaf

Ingredients

  • 250 g wheat flour (Type 550)
  • 250 g rye flour (Type 1150)
  • 200 g water (lukewarm)
  • 20 g yeast
  • 150 g yoghurt
  • 2 TL salt
  • 2 EL White balsamic
  • 1 TL honey
  • 1 TL sourdough

Instructions

  1. Mix the yeast crumble and with the lukewarm water in a bowl.

  2. Add all remaining ingredients and knead until the dough comes off the edge of the bowl.

  3. Then the dough 90 Minutes let go until the volume has doubled.

  4. Remove dough from the bowl and let it slide on a floured work surface. Knead again with the help of some flour. To make a nice shape for the bread, fold all four sides towards the middle and then turn the dough.

  5. Lay out the Dutch Oven with baking paper, cutting off the protruding edges.

  6. Now insert the dough in the middle and close the Dutch oven.

  7. Let the break now bake for about 45-50 minutes at 220 - 250 ° C.

Recipe Comments

If you are not sure that the bread is ready, the knock test will help. If the bread sounds hollow, it is ready and you can take it out of the Dutch.

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