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Yogurt Sandwich Bread and Filled Buns

Print Recipe
A soft yogurt dough that can be baked as sandwich bread or shaped into filled buns for breakfast, lunchboxes and family snacks.
Course Bread
Cuisine Home baking
Keyword filled buns, HamarMill, sandwich bread, yogurt bread
Prep Time 30 minutes
Cook Time 35 minutes
1 hour 30 minutes
Total Time 2 hours 35 minutes
Servings 1 loaf or 8 buns

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.