Yoghurt crust with the oldest raising agent in the world: sunflower lecithin

What does the sunflower lecithin do with the bread?
Lecithins are responsible for a better distribution of the individual components such as fat and sugar in the mass. At the same time, they enable better processing properties and even browning of the baked goods. The use of lecithin strengthens the gluten network during dough preparation. In combination with proteins, the lecithin offers improved water retention in the dough structure and thus improved freshness.

240g of water
10g fresh yeast
1 TL Honig
30g sunflower lecithin (available in our shop)
350g wheat flour type 550
150g rye flour type 150
100g yoghurt (1.5%)
2 tsp salt
30g heller Balsamicoessig

Put water, yeast, honey and lecithin in a pan and heat while stirring until a temperature of 37 degrees is reached, pour into a bowl.

Add the wheat flour, rye flour, yoghurt, salt and balsamic vinegar and work into a dough with a kneading blade for 4 minutes.

The finished dough must rest in a quiet place, covered, for 1.5 hours.

Place the dough on a floured work surface, fold several times and shape into a loaf, dust with flour.

Bake the bread in a preheated oven at 180°C for 45 minutes.

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