MamaEarth has started selling a few products from a local Jersey cow dairy. I was planning on making a yogurt-based kadhi anyway, so I figured this would be a good opportunity to give their yogurt a try. It was lovely and rich. And I appreciate that it came in a reusable glass jar -- which can even be returned for a rebate!

Our yogurt curry was a great success, but that only used up about half of the 1L jar. So I decided that maybe it was finally time to get around to trying the yogurt bread recipe from the Laurel's Kitchen Bread Book.

I've kind of made it before, since it's the basis for the Loaf for Learning. The only difference here is that it uses a full 900g of flour (to make two loaves rather than just one) and it's made using an overnight sponge rather than mixing the dough all up at once and baking it the same day.

I have to admit, my bread confidence has been somewhat shaken since the move. I just haven't been able to devote the necessary time and concentration to it. And, between that and the new kitchen/appliances, I've had some pretty tragic bread failures over the last couple months. So, with how things have been going lately, it was incredibly gratifying to put these loaves in the oven and see almost immediate oven spring. They still weren't perfect but, oh my goodness, they were so much better than what I've been turning out over the past few weeks that I was NOT about to complain or nit-pick! Finally, a success!

Apologies, I don't have a photo for this one. I gave one loaf away and we devoured the other one before I remembered to take a picture of it. Maybe I'll manage to snap one next time.

Yogurt Bread

From the Laurel's Kitchen Bread Book

Ingredients

Sponge

• 1 tsp. active dry yeast (or 3/4 tsp. instant yeast)
• 1/4 c. warm water
• 450g hard (strong/high grade/bread) whole wheat flour
• 2 tsp. coarse sea salt
• 3 Tbsp. honey
• 2/3 c. plain yogurt
• 1/3 c. cold water

Full Dough

• 1 tsp. active dry yeast (or 3/4 tsp. instant yeast)
• 1 1/2 c. warm water
• 1/4 c. oil
• 450g hard (strong/high grade/bread) whole wheat flour

Directions

Sponge

1. Dissolve the yeast in the warm water and set aside for ~10 minutes.
2. Combine the flour and salt and mix well.
3. Make a well in the centre of the flour and add the yeast mixture, honey, yogurt, and cold water.
4. Mix to form a stiff dough.
5. Knead for 5-10 minutes (depending on the efficiency of your technique).
6. Shape into a ball, place in a bowl, cover, and set aside for 6-10 hours. It will need closer to six hours for a warmer room (maybe 21-23°C) and closer to 10 hours for a cool room (maybe 16-18°C). If you're somewhere in the middle (~20°C), eight hours will probably do.

Full Dough

1. Once the sponge has had ample time to ferment, dissolve the remaining yeast in the remaining warm water (from the "full dough" ingredients).
2. Add the yeast mixture to the sponge and work it with your hands to soften/loosen it, making a sort of sponge slurry.
3. Work in the oil and remaining flour.
4. Turn out onto your work surface and knead thoroughly (15-20 minutes).
5. Form into a ball, place in a bowl, cover, and set side to rise for ~1 hour.
6. Knock back, knead a few strokes if desired, shape back into a ball, return to covered bowl, and let rise for another 45-60 minutes.
7. Knock back again, divide into two equal portions, and round each one.
8. Cover and let rest for 10-15 minutes.
9. Shape into loaves -- folding into thirds and rolling up -- and place into greased loaf pans.
10. Cover and let rise for 30-45 minutes.
11. Slash tops as desired and bake at 180°C (350°F) for 45-60 minutes.