What’s better than fresh home-baked bread? Fresh home-baked bread with aromatic herbs baked right in. Serve warm withcultured butter, or slice up for savory sandwiches.
15 minutes
160 minutes
4
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Heirloom Yogurt Starter Culture
Heirloom Yogurt Starter Culture
$16.99
Our Heirloom Yogurt Starter Variety Pack is perfect for beginners! It doesn't require the use of a yogurt maker and can culture right on your countertop - just add milk.
For this variety pack, we’ve carefully collected four of our favorite Scandinavian yogurt strains - simple, rich, custard-like Filmjolk; drinkable Piima; mild, creamy Viili; and honey-scented Matsoni.
Try them all and find what you like best!
INGREDIENTS:
- 3 cups spelt, kamut, or whole wheat flour
- 2 cups plain whole yogurt
- 1/2 cup filtered water
- 3 eggs
- 1 tsp. sea salt
- 2 tsp. baking soda
- 2 Tbsp. butter, melted
- 1/3 cup maple syrup
- 1 tsp. dried dill
- 1/2 tsp. dried oregano
- 1/2 tsp. thyme
- 1/2 tsp. basil
INSTRUCTIONS:
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Mix flour with yogurt and water in a large bowl; cover and soak in a warm place for 24 hours.
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Preheat oven to 350ºF.
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Grease and flour a 9x4-inch loaf pan.
- Use a mixing spoon to ‘knead’ the mixture in the bowl. The dough will be too wet to knead by hand.
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Blend remaining ingredients in a medium bowl. Add in increments to yogurt dough, mixing well after each addition.
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Pour dough mixture into loaf pan.
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Bake 90 minutes or until a toothpick inserted into the center of the loaf comes out clean.
