3-Minute Yogurt Bread Without Kneading and Shaping

Ingredients

• Wheat Flour: 600g (21 oz)

• Dry Yeast: 14g (0.5 oz) for same-day baking or 2g (0.07 oz) for overnight fermentation

• Salt: 12g (0.4 oz)

• Lukewarm Water: 400ml (13.5 fl. oz)

• Natural Yogurt: 100g (3.5 oz)

Equipment:

• Baking Pan: 25 cm (10 inches)

Nutrition Information

• Servings: 1 loaf (about 12 slices)
• Calories per Serving: 180 kcal
• Protein: 6g
• Carbohydrates: 34g
• Fat: 2g
• Saturated Fat: 0.5g
• Cholesterol: 2mg
• Sodium: 250mg
• Fiber: 2g
• Sugar: 1g
  

  Instructions

  1. Mix the Dough

  1. Combine Dry Ingredients:

     • In a large mixing bowl, combine 600g (21 oz) of wheat flour, 14g (0.5 oz) of dry yeast (or 2g for overnight fermentation), and 12g (0.4 oz) of salt.

  2. Add Wet Ingredients:

     • Add 400ml (13.5 fl. oz) of lukewarm water and 100g (3.5 oz) of natural yogurt to the dry ingredients.

     • Mix until a sticky dough forms. The dough should be well combined but not overmixed.

  3. Overnight Fermentation (Optional):

     • If using the overnight method, cover the dough with a clean cloth or plastic wrap and let it rise in a cool place for 10-12 hours.

  2. Prepare the Dough

  1. Release Air:

     • After the initial rise, whether immediate or overnight, punch down the dough to release any trapped air.

  2. Stretch and Fold:

     • Transfer the dough to a lightly floured surface and gently stretch and fold it several times to build strength. This step is crucial, especially if you used a food processor to mix the dough.

  3. Shape the Dough

  1. Shape and Transfer:

     • Shape the dough into a loaf and place it into a greased 25 cm (10 inches) baking pan.

     • Cover it with a cloth and let it rise again for about 30-60 minutes until it has visibly puffed up.

  4. Bake the Bread

  1. Cold Oven Method:

     • Place the loaf into a cold oven—do not preheat.

     • Set the oven to 200°C (390°F) with top/bottom heat.

     • Bake the bread for 50-55 minutes until the crust is golden brown and the loaf sounds hollow when tapped.

  5. Cool and Serve

  1. Cooling:

     • Once baked, remove the bread from the oven and let it cool on a wire rack before slicing.

  2. Serve:

     • Slice and enjoy the fresh, soft yogurt bread as a side with butter, jam, or your favorite toppings.

  Notes

  • Yeast: For overnight fermentation, only use 2g (0.07 oz) of dry yeast and allow the dough to rise for 10-12 hours.
  • Flour Variations: Different flours absorb liquids differently, so adjust the water and yogurt as needed. Add liquid gradually to achieve the right dough consistency.
  • Rising Time: Rising times may vary based on room temperature and yeast activity. Allow the dough to double in size during the rising periods.
  • Stretching and Folding: This technique helps develop gluten in the dough, improving the bread’s structure and texture.
    

    This 3-Minute Yogurt Bread is a quick and easy way to enjoy homemade bread without the need for kneading or shaping. Whether you opt for the same-day method or the slow overnight fermentation, you’ll end up with a delicious, soft loaf that’s perfect for an