1

Mix together the flour and the salt and form a hollow in the mixture. Mix the yeast with the water and yoghurt and pour into the hollow. Briefly knead the mixture to form a soft, smooth dough. Cover the mixing bowl with a cloth and leave at room temperature for 2-3 hours until has risen to twice its original volume. Punch down the dough several times during this period.

2

Cut the dough into 8-12 equal pieces. Using a little flour, form each piece into a round or oval roll (mütschli). Place the dough rolls on a baking tray covered with baking paper. Allow to rise again briefly, then sprinkle with a little flour. Cut decorative slits into the roll as desired.

3

Baking: Place the baking tray with the bread rolls in the middle of an oven preheated to 230°C. Reduce the temperature to 180°C and bake the rolls for 20-25 minutes until they are crispy. Remove them from the oven and transfer them to a grid to cool.

Source:

IG Dinkel, Judith Gmür-Stalder