Yogurt crust

Rustic Dutch Oven Bread with a Crispy Crust

Freshly baked bread is one of the most wonderful aromas there is.
This yogurt crust combines the mild freshness of natural yogurt with hearty rye flour, a subtle sweetness, and a wonderfully crispy crust.

Ideal for the oven or Dutch Oven.

Ingredients (for 1 loaf)

• 15 g fresh yeast

• 220 g lukewarm water (approx. 35 °C)

• 350 g wheat flour (type 550)

• 200 g rye flour (type 1150)

• 150 g natural yogurt

• 2 tsp salt

• 2 tbsp light balsamic vinegar

• 1 tbsp honey

• 2 tbsp sugar beet syrup

Preparation

1. Activate yeast

Dissolve yeast in lukewarm water and let stand for 5 minutes until slightly foamy.

2. Make the dough

Mix wheat and rye flour in a large bowl.
Add honey, sugar beet syrup, yogurt, and vinegar.

Now add the yeast water and knead everything for 5–8 minutes to form a smooth dough.

👉 Note:
Due to the rye content, the dough will remain a bit softer – it can be slightly sticky.

Finally, knead in the salt (do not mix directly with the yeast).

3. Rest the dough

Cover the dough and let it rise for 60–90 minutes until it has significantly increased in volume.

4. Shape

Shape the dough into a round or oval on a lightly floured surface.
Make incisions with a sharp knife.

Baking in the oven

Preheat oven to 230 °C top/bottom heat.
Heat an oven-safe pot or Dutch Oven with it (approx. 15 minutes).

Place the dough in the hot pot, put the lid on.

• Bake for 25 minutes with the lid on

• another 15–20 minutes without the lid until the crust is nicely browned

Tap test: If the bread sounds hollow, it's done.
Ideal core temperature: approx. 95–98 °C.

Baking in the Dutch Oven with briquettes

Preheat the Dutch Oven well.

• approx. 8–10 briquettes on the bottom

• approx. 16–18 briquettes on top

Baking time: approx. 40–45 minutes
For a crispier crust, work with a little more top heat for the last 10 minutes.

Tip
Tastes fantastic with herb or garlic butter.

Many thanks to backenistrosa for the inspiration!