This 3-Minute Yogurt Bread is an incredibly simple and rewarding recipe that requires minimal effort, yet yields a delicious loaf of bread. With no need for kneading or shaping, this bread is perfect for those who want fresh, homemade bread with minimal fuss. The recipe allows for a slow overnight fermentation, which enhances the flavor and texture of the bread. Let’s get started!
Ingredients
- Wheat Flour: 600g (21 oz)
- Dry Yeast: 14g (0.5 oz) for same-day baking or 2g (0.07 oz) for overnight fermentation
- Salt: 12g (0.4 oz)
- Lukewarm Water: 400ml (13.5 fl. oz)
- Natural Yogurt: 100g (3.5 oz)
Equipment:
- Baking Pan: 25 cm (10 inches)
Nutrition Information
- Servings: 1 loaf (about 12 slices)
- Calories per Serving: 180 kcal
- Protein: 6g
- Carbohydrates: 34g
- Fat: 2g
- Saturated Fat: 0.5g
- Cholesterol: 2mg
- Sodium: 250mg
- Fiber: 2g
- Sugar: 1g
Instructions
1. Mix the Dough
- Combine Dry Ingredients:
- In a large mixing bowl, combine 600g (21 oz) of wheat flour, 14g (0.5 oz) of dry yeast (or 2g for overnight fermentation), and 12g (0.4 oz) of salt.
- Add Wet Ingredients:
- Add 400ml (13.5 fl. oz) of lukewarm water and 100g (3.5 oz) of natural yogurt to the dry ingredients.
- Mix until a sticky dough forms. The dough should be well combined but not overmixed.
- Overnight Fermentation (Optional):
- If using the overnight method, cover the dough with a clean cloth or plastic wrap and let it rise in a cool place for 10-12 hours.
2. Prepare the Dough
- Release Air:
- After the initial rise, whether immediate or overnight, punch down the dough to release any trapped air.
- Stretch and Fold:
- Transfer the dough to a lightly floured surface and gently stretch and fold it several times to build strength. This step is crucial, especially if you used a food processor to mix the dough.
3. Shape the Dough
- Shape and Transfer:
- Shape the dough into a loaf and place it into a greased 25 cm (10 inches) baking pan.
- Cover it with a cloth and let it rise again for about 30-60 minutes until it has visibly puffed up.
4. Bake the Bread
- Cold Oven Method:
- Place the loaf into a cold oven—do not preheat.
- Set the oven to 200°C (390°F) with top/bottom heat.
- Bake the bread for 50-55 minutes until the crust is golden brown and the loaf sounds hollow when tapped.
5. Cool and Serve
- Cooling:
- Once baked, remove the bread from the oven and let it cool on a wire rack before slicing.
- Serve:
- Slice and enjoy the fresh, soft yogurt bread as a side with butter, jam, or your favorite toppings.
Notes
- Yeast: For overnight fermentation, only use 2g (0.07 oz) of dry yeast and allow the dough to rise for 10-12 hours.
- Flour Variations: Different flours absorb liquids differently, so adjust the water and yogurt as needed. Add liquid gradually to achieve the right dough consistency.
- Rising Time: Rising times may vary based on room temperature and yeast activity. Allow the dough to double in size during the rising periods.
- Stretching and Folding: This technique helps develop gluten in the dough, improving the bread’s structure and texture.
Conclusion
This 3-Minute Yogurt Bread is a quick and easy way to enjoy homemade bread without the need for kneading or shaping. Whether you opt for the same-day method or the slow overnight fermentation, you’ll end up with a delicious, soft loaf that’s perfect for an