Bäcker Süpkes’ Joghurt Brötchen (Yogurt Bread)

I love the taste of multi-grain bread. However it always comes with a dense crumb and I wondered whether there can be one with more opened texture. This bread is the right choice. Thanks Bäcker Süpke for the recipe!

The yoghurt in this bread has created the soft and open crumb. A website said it acts like Vitamin C or absorbic acid to give a boost to the dough. The milk in the yogurt also extends shelf life.

Notwithstanding, the crust is quite hard. Maybe it’s the bread crumbs on the crust and I will skip them next time!

Bäcker Süpkes’ Joghurt Brötchen (Yogurt Bread) (original recipe in German. I have tranlated by Google)

Make 30 small rolls

Soaker:

*70 g cracked rye
* 145 g cracked spelt
* 36 g salt
* 215 ml very hot water

Pore water into the the salt and seeds. Mix, cover and wait for at least 4 hrs.

Sponge:
* 280 g wheat flour 550 (I used King Arthur All Purpose)
* 1 g fresh yeast (I used a pinch of instant yeast)
* 280 ml of cold water

Mix the ingredients. Cover and ferment at room temp. for 2 hrs. Put in fridge for at least 16 hrs.

Dough:
* 890 g flour 550 (I used King Arthur All Purpose)
* 70 g rye flour 997 (I used Dove Whole Grain Rye)
* 75 g sunflower seeds
* 140 g pumpkin seeds
* 75 g sesame seeds
* 75 g flaxseed
* 55 g fresh yeast
* 220 g yoghurt
* 400 ml water

Slightly toast the seeds (can use other kinds of seeds).

(Dan Lepard’s kneading method) Mix all the ingredients, cover and wait for 10 mins. On a slightly oiled surface, knead for 10 secs. Cover and wait for 10 mins. Knead for 10 secs again. Repeat the fermentation and kneading process for 2 more times. Then ferment for around 30 mins until the dough is about double in size.

Cut the dough into squares (about 95g each). Moist the surface with water and roll onto some bread crumbs.

Final fermenation for about 40 mins until almost double in size.

My baking temperature is 220c with steam for 30 mins.

About these ads
Leave a comment

12 Comments

  1. baeckersuepke

     /  October 18, 2009

    very nice!

    Reply
  2. Beautiful bread. I love the ingredients. Thanks for posting it!

    Reply
  3. I just found you via “Hefe und mehr”. Very well done! We really love these rolls, just had them for dinner today (I froze a batch and we eat them bit by bit).

    Reply
    • Thanks! Yours look great! Unfortunately I only baked a small batch, so there’s none of them in the fridge now. 8(

      Reply
  4. Hi, Nat, I just re-read the recipe since I’d like to make it, maybe next week. 55 g fresh yeast sounds like a lot. Could it be 5.5?

    Reply
  5. Oh, okay! Thank you…

    Reply
  6. Merci beaucoup pour cette aide je vais tester ça et voir se que ça donne.

    Reply
  1. Hefe und mehr » Blog Archive » Joghurt-Brötchen nach Bäcker Süpke
  2. foodblog: paules ki(t)chen » Blog Archiv » • Körnige Joghurt Brötchen nach Bäcker Süpke

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 67 other followers

%d bloggers like this: