1

For the dough, mix the flour and the salt. Dissolve the yeast with the sugar, the yoghurt, lemon juice and water, add to the flour and knead into a soft dough. Cover the dough and leave to stand at room temperature for 1-2 hours until it has increased to twice its volume.

2

Knead the dough and leave to rise for a further hour.

3

On a lightly floured surface, form the risen dough into a ball, make a whole right through the middle and using light circular motions form a ring of approx. 22 cm diameter. Place the ring on a baking tray covered with baking paper and sprinkle with flour.

Baking

Bake the bread for 10 minutes in the lower half of an oven pre-heated to 230°C. Then reduce the temperature to 200°C and finish baking for 30-35 minutes. Remove the bread ring from the oven and place on a grid to cool.

Information

Instead of forming a ring, you can also split the dough into 12-15 rolls and bake them for 20-25 minutes at 200°C. The rolls can be deep frozen and then thawed out in portions and enjoyed after re-baking for a short time.

Source:

IG Dinkel, Judith Gmür-Stalder