Bread: yoghurt-bran (700 g)
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.