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Bread: yoghurt-bran (700 g)

140 ml water
165 ml yoghurt
1+1/2 tbsp olive oil
1 tsp salt
1+3/4 tbsp cane sugar
243 g wheat flour
187 g wholemeal wheat flour
1 tsp grain yeast
37 g wheat bran

Place the ingredients in the baking tray and bake the bread using the BASIC program. It’s best to use low-fat yoghurt for a light, airy loaf. Full-cream yoghurt will result in a stodgier loaf.

Good to know: yoghurt contains many healthy bacteria, so that – exactly like wheat bran, in fact – it has a beneficial effect on our digestion. Yoghurt comes in various guises: low-fat, full-cream, with fruit, etc. Try out a few experiments.