How to make
Sift the flour into a bowl, make a well and sprinkle the salt and dry yeast around the edges.
Separate the yolk from the white of the egg and slightly warm up the water mixed with the spoonfuls of yogurt. Pour all this (except the yolk, which we will save for last) into the well, along with the greater part of the lard and set aside the rest for spreading on the dough.
Start mixing with a spoon. If it seems thin, add a little flour, but don't overdo it - the dough should be rather thin. After you have mixed all the ingredients well, brush the top lightly with the remaining fat and cover it with cling film. Leave it to rise in a warm place for an hour.
The dough will rise a lot and become sticky, so scrape it with a spatula directly into the baking dish (greased and floured or lined with baking paper).
I recommend it to be high sided and 10x5″ (26x13 cm) in size (similar to a rectangular cake mold). Leave it to rise again for about 30-50 minutes.
Heat the oven to 360°F (180°C), spread the surface of the bread with the beaten egg yolk and bake the bread for 25-28 minutes, or until it is fully baked.
As soon as you remove it from the oven, spray it with water and cover it with a towel for 15 minutes.
This is a bit of an unusual village-style bread, given that it contains different products than the typical bread. But it is they who give it an unique taste. Due to the fact that it is not kneaded, but only stirred, it is easy to prepare.
Enjoy your meal! The No Knead Village-Style Bread is great.
