• 240 g of lukewarm water

• ¼ cube of yeast (10 g)

• 350 g wheat flour type 550 and a little more for processing

• 150 g rye flour type 1150

• 100 g of Greek yogurt

• 2 teaspoons of salt

• 1 teaspoon honey

• 1 teaspoon of baking malt (alternatively sugar)

• 2 tbsp balsamic vinegar, light

1. Mix the water and yeast well in the middle stainless steel bowl of Pampered Chef.

2. Lightly grease the Pampered Chef's large stainless steel bowl.

3. Add wheat flour, rye flour, yoghurt, salt, honey, baking malt and balsamic vinegar to the middle stainless steel bowl and work into a dough for 4-5 minutes. Transfer the dough to the prepared, large stainless steel bowl and let it rise in a warm place for 1.5 hours with the lid closed.

4. Place the dough on the dough base lightly floured with the Streufix, fold it up several times and shape it into a loaf of bread. Place the loaf of bread in the oven master, dust with flour and cut into it. Put on the oven master lid and place it on the lowest rack in the cold oven and bake for 55-60 minutes (240 ° C).

5. Carefully remove the oven master lid, brown the bread for 4-5 minutes without the lid (240 ° C), carefully remove it from the oven master and allow to cool on the Pampered Chef wire rack.

6. The yoghurt crust tastes particularly delicious when it is slightly warm. The bread can be cut particularly well with the gray non-stick bread knife!