Yoghurt Bread

  • 20 minutes
  • cooking icon 45 minutes
  • 1 hours 30 minutes


For 1 bread(s)

Wit brood 2kg NL

Flour for a white bread

The varieties of bread flour from Soubry have been specially developed to obtain a perfect result in the bread baking process, even with bread machines that demand a very high flour quality. Soubry bread flour contains a lot of high-quality proteins. These guarantee bread with a perfect crumb structure and a golden brown crust. These flour types form the base to which you simply have to add water, yeast, salt and other ingredients depending on the recipe.

This flour is a careful blend of fine wheat for a soft, beautiful and white crumb texture. Nice and light and flavourful.


  1. Put the flour in a mixing bowl. Break the yeast and sprinkle over the flour. Now pour in the yoghurt and mix well. Add the salt. Continue to knead it into a smooth dough. You can check if the dough is ready by doing the stretch test. Roll the dough into a ball, cover and allow to rise in a warm place for 30 minutes.
  2. Press the dough flat to form a square. Fold the corners over to the centre of the dough. Now turn it over so that the folds are at the bottom. Place both hands around the ball of dough and as you rotate your hands, push the sides down. Your hand should be in contact with the work surface at all times. Keep turning until you get a nice dough ball. Make it into an oblong shape.
  3. Grease the baking tins with some butter. Place the dough ball in it and cover with a kitchen towel. Allow to rise in a warm place for 60 min. The dough should roughly double in size.
  4. Preheat your oven to 220°C. Slide the baking tray into the oven. Bake the bread for 40 to 45 minutes. Remove from the oven, take out of the tin and allow to continue steaming on a wire rack.


For a good crispy crust, you can add some steam. Put a bowl of pebbles in the oven to do this. Allow it to heat up. Just after baking, pour half a teaspoon of water onto the pebbles. Be careful not to get burnt by the steam.

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