Yogurt Flaxseed Bread

To bake the bread, I used a small glass casserole dish with lid. The dish has a diameter of 20 cm (about 8 inch) and 6 cm (2 1/3 inch) tall. The volume is of 1 1/4 liter or 43 fluid ounces. Just find a similar dish where the dough fits easily without having too much place to spread. You do not want to have a flat bread in the end.

If using the Thermomix, place flours, salt and flaxseed in the Thermomix and mix on level 4 for a few seconds. Dissolve the yeast and honey in lukewarm water, add to the machine together with the yogurt and knead on the kneading level for 4 minutes.

If using your hands, place flours, salt and flaxseed in a bowl. Dissolve the yeast and the honey in the lukewarm water, add to the bowl and mix with a spoon. Add yogurt, mix with the spoon as long as possible and then start kneading the bread with your hands very thoroughly, about 8–10 minutes. Add very small amounts of extra flour if necessary to keep the dough from sticking to your hands.

Put the dough in a bowl, dust with a little flour, cover with a clean kitchen towel and let rise until about double in size. It will take about 1 hour, depending on the temperature in your kitchen.

Towards the end of the rising time, place a glass oven form with the lid on in the oven. Preheat oven and the form to 230ºC (450ºF).

Turn the bread onto the working surface and knead again shortly. Shape it into roughly the form of the glass form; mine was a round one, so I made a ball. Leave it on the floured working surface but cover with the kitchen towel again. Let it rise until the oven has reached the desired temperature. Carefully lift the bread from the working surface and place it in the very hot glass form. Cover with the hot lid and place it in the oven. Bake for about 40 minutes or until golden brown.

To make sure that the bread is properly baked, remove it from the form and tap it with your knuckles. It should sound hollow. Let cool on a wire rack.