After knowing the background of Paidol, I was curious to follow one of its recipes-Paidol Brot, i.e. Paidol Bread. In fact, I would rather call it Yogurt Bread as the dough is made of plain yogurt rather than water or milk.
- 200g Paidol
- 225g Ruchmehl* (I believe you can replace with other bread flour)
- 90g Oatmeal
- 1/2 tbsp Salt
- 360g plain or natural yogurt
- 40g fresh yeast (or 14g instant yeast)
- 1 tbsp of milk
*Ruchmehl is made up entirely of wheat produced flour. In contrast to the white flour, mainly from the inner part of the Getreidekornes produced, the Ruchmehl after the withdrawal of white flour won, which is still a part of the outer skin layer. It contains more protein, minerals and vitamins from the edge of the grain. Ruchmehl is therefore in its biological nutrient the white and half white flour superior. It is similar to the German Type 1050 or the Austrian Type W 1600. Source from Wikipedia
- Sieve Paidol and the flour in a large bowl and mix in 75g of oatmeal and salt
- Warm up the yogurt to become lukewarm (~30°C). If you use fresh yeast, dissolve it in some lukewarm yogurt. If use instant yeast, just mix the yeast to the above mixture.
- Use a wooden spoon to draw the yogurt mixture into the flour to form a moist dough.
- Turn the dough onto a lightly floured surface and knead for about 8 mins until it becomes a smooth and elastic dough.
- Place the dough in a clean dusted bowl and cover with a damp tea towel. Leave for 1 hour to let it rise until its size is double.
- Knock back and shape the dough into a long loaf. Dust the remaining oatmeal onto the loaf. Cut a few diagonal slashes across the top of the loaf. Brush the milk on the surface of the loaf. Leave for 20 minutes (Proving).
- Bake the loaf in the preheated oven for 45 minutes until golden brown and hollow-sounding when tapped underneath.
- Leave the baked bread to cool on a wire rack.