Gently heat 100 ml of water. Crumble yeast into it, dissolve with sugar. Leave to rise for about 15 minutes. Mix yoghurt, oil, vinegar, herbs and 1 tablespoon salt. Knead rye and 300 g wheat flour, yoghurt and yeast water with the dough hooks of the hand mixer for about 4 minutes until smooth. Cover the dough and let it rise in a warm place for about 1 hour
Knead the dough again with floured hands, cut in half and form into a roll (approx. 25 cm long). Twist 1 roll against each other from both ends. 2. divide the roll into approx. 6 pieces, form into round or oblong rolls. Cut the surface of the roll several times. Dust everything with some flour. Leave to rise for about 15 minutes on a baking tray lined with baking paper
Bake in the preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) for approx. 10 minutes. Reduce heat (electric oven: 200 °C/recirculating air: 175 °C/gas: level 3) and bake for another 10-15 (rolls) or 15-20 minutes (baguette stick). Allow to cool down