How to make
Dissolve the yeast and sugar in the slightly warmed water. Stir and leave it to activate for 10 minutes.
Sift the flour into a bowl, mix it with the salt and make a well in the middle. Pour the activated yeast and thick yogurt into it.
Stir with a spatula or wooden spoon, until all of the ingredients are combined, then transfer them into a floured surface and knead into a smooth and elastic dough. Even if it sticks just a little bit, don't add too much flour, because the dough should be soft.
Return it into the bowl, grease it lightly and cover it with a clean towel. Leave it to rise for 1 hour. Let it rise nicely and triple in volume.
Roll out the risen dough lightly on the kitchen counter, sprinkled with flaxseed. Roll it out and fold the ends inward, by forming an oblong loaf. Put it in a rectangular cake tin with a capacity of 6 cups (1.5 liters), by having greased or covered it with baking paper. Cover it again for another 30-40 minutes. When you see that the bread has risen and lifts the towel, remove the towel to leave it rise without anything getting in its way - another 10-15 minutes in a warm room and away from direct light or drafts.
Heat the oven to 390°F (200°C) and bake, until it acquires a slightly golden crust. Our bread with whole wheat flour and yogurt is ready!
Cool the bread on a wire rack and when it has completely cooled, slice and serve it.
Soft, tasty and fluffy bread, perfect for sandwiches.
Enjoy your meal!
