{"id":165850,"date":"2025-09-11T16:32:00","date_gmt":"2025-09-11T08:32:00","guid":{"rendered":"https:\/\/pane-bistecca.com\/?p=165850"},"modified":"2025-09-29T15:29:23","modified_gmt":"2025-09-29T07:29:23","slug":"roggen-vollkorn-brot-mit-jogurt","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2025\/09\/11\/roggen-vollkorn-brot-mit-jogurt\/","title":{"rendered":"Roggen-Vollkorn Brot mit Jogurt"},"content":{"rendered":"\n
\"Roggen-Vollkorn<\/figure>\n\n\n\n
\n \n

Whole Grain Rye Bread with Yogurt<\/h3>
Pane-bistecca<\/div><\/div>\n
\n The whole grain rye bread with yogurt turns out wonderfully crispy. Just the way we Swiss like it! Fresh bread for breakfast\u2014that’s so typically Swiss!

\n I know that this is certainly also the case in many other countries, but I also know that the Swiss are proud of their crispy, fresh bread. So here in Asia, I bake bread that comes as close as possible to the Swiss ideal.\n

\nI have made many loaves of bread, such as this one Rustic Root Bread,<\/a> the Swiss Brown Bread,<\/a> my Farm Bread,<\/a> the simple wholewheat Bread,<\/a> and many more. I like to bake something new every now and then!

\nToday I’m bringing you rye and wholewheat bread with yogurt, which means I made two loaves from the mixture. I’m freezing one and we’ve already started on the other!

\n\n\t\tThis recipe takes part in the Culinary World Travel of Volkermampft<\/a>, which collects breakfasts from around the world in September. <\/div>\n
\n
\n <\/i>\n
\n
Prep time<\/div>\n
30 min<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Rest time<\/div>\n
1 h 50 min<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Cooking time<\/div>\n
40 min<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Portions<\/div>\n
2 Breads<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Total time<\/div>\n
3 h<\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n
\n\n\t

Ingredients<\/h4>\n\n\t