Soft home baking
Yogurt Sandwich Bread and Filled Buns
One soft yogurt dough, two practical family uses: sandwich bread or filled buns.
Flexible dough for everyday baking
This recipe is useful when You want soft bread but still want to include some fresh wholegrain flour in the dough.
Yogurt Sandwich Bread and Filled Buns
A soft yogurt dough that can be baked as sandwich bread or shaped into filled buns for breakfast, lunchboxes and family snacks.
Equipment
- Mixing bowl
- Baking tray
- HamarMill grain mill
Ingredients
Dough
- 500 g wheat flour partly freshly milled wholegrain flour if desired
- 200 g plain yogurt
- 150 ml water lukewarm
- 20 g fresh yeast or 7 g dry yeast
- 1 tsp salt
- 1 tbsp oil
- 1 tsp honey optional
- 100 g cheese or savoury filling optional for filled buns
Instructions
Preparation
- Mix yeast, lukewarm water and honey and let it stand for a few minutes.
- Add flour, yogurt, salt and oil, then knead into a soft dough.
- Cover and let the dough rise until doubled.
- For sandwich bread, shape into a loaf and place in a loaf tin. For buns, divide into 8 pieces, add filling if desired and close well.
- Let the shaped dough rise again for 20–30 minutes.
- Bake at 180 °C for 30–35 minutes for bread, or 20–25 minutes for buns.
Notes
For a more wholegrain version, replace up to one third of the flour with freshly milled wholegrain flour.
Recommended HamarMill products
Use Arabella or Kombi Duo to add freshly milled wholegrain flour to soft sandwich bread and buns.