Ingredients
Yoghurt Bread:
- 600 g spelt flour
- 100 g rye flour (alternatively wheat flour)
- 1 package dry yeast
- 2 ts salt
- 1 ts honey
- 150 g natural yogurt (made with AMC)
- 300 ml lukewarm water
- cold water for brushing
- flour for dusting
Salmon Cream:
- 250 g smoked salmon
- 20 g dill
- 1 shallot
- 1 ts capers
- 300 g natural yogurt (made with AMC)
- salt, pepper
Preparation
Yoghurt Bread:
1. In a bowl, mix the flours, dry yeast and salt, then create a well in the center.
2. Add honey, yogurt and lukewarm water and mix everything into a smooth yeast dough.
3. Cover the dough and let it rise in a warm place until its volume has significantly increased.
4. Using a lid (24 cm), cut a circle out of baking paper.
5. Shape the dough into a round loaf and place it on the baking paper. Lightly score the surface with a knife, brush with cold water and dust with a thin layer of flour.
6. Place the pot on hob and switch to a low level. Place Navigenio overhead and switch to high level. Heat up both together for 5 minutes.
7. Switch hob to lowest level, remove the Navigenio, place the loaf with the baking paper into the pot, and immediately replace the Navigenio.
8. Switch Navigenio to low level and bake the bread for approx. 40 minutes until golden brown.
9. Remove the bread and let it cool on a wire rack.
Salmon Creme:
10. Tear the salmon into rough pieces. Chop dill leaves finely. Peel and dice the shallot. Drain and chop the capers.
11. Mix the salmon with dill, shallot, capers and yogurt. Season with salt and pepper. Slice the yogurt bread, creme with the salmon mixture as desired and serve.
Tip
- This recipe is not suitable for preparation on a gas stove. The Navigenio may overheat when used alongside a gas flame.
- When using an induction hob, do not switch to the lowest level. Instead, use the second-lowest level.
This recipe has been tested and approved by AMC.
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