flax-seed yogurt bread
I made bread with plain yogurt. I made it expecting a little bit of sourness, but the sourness disappeared and only the soft taste remained. Instead, I liked it because it seemed to give a more moist and rich taste. Flaxseed, which is rich in omega-3 fatty acids, is also ground to give it a savory and healthy texture. It's not sour, but it's moist. I'll introduce it to you.
2 serving
Within 999 minutes
서현마미
Ingredients
  • Strong flour
    260g
  • flax seed
    20g
  • Yogurt
    90g
  • Water
    90~100g
  • Instant Dryist
    5g
  • a sun-dried salt
    4g
  • a faraway party
    20g
  • Butter
    20g
Cooking Steps
STEP 1/7
Put flax seeds in a grinder and grind them finely. You can mix it with our wheat and sieve it and use it. Put ingredients other than butter into the dough machine and return them to the dough function. When they are lumped together, add butter at room temperature and return them to make a resilient dough.
STEP 2/7
When it is completed, round the dough and put it in a bowl, cover the top with a wrap, make three to four holes for breathing, and then perform the first fermentation at room temperature. The volume of the dough is more than doubled, and if you poke it with your finger, the dough is slightly wrinkled, it's fermented.
STEP 3/7
Divide it into two chunks and round it, cover the top with wet cotton cloth or vinyl, and let it rest for about 15 minutes at room temperature.
STEP 4/7
Push it into an oval shape, then fold it in the middle about a third of each side and press it down.
STEP 5/7
Roll it tightly from the bottom, and put it on the tip like a pinch to finish it.
STEP 6/7
Put the dough in a mold, cover the top with plastic, and let it ferment at room temperature for the second time. Stop fermenting when the highest part of the dough swells about 0.5cm below the mold.
STEP 7/7
Cover the top with parchment paper, press the top with a flat mold, put it in an oven preheated to 180, and bake it for about 28 minutes.
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