Yoghurt roll from the springform pan

Name: Yoghurt roll from the springform pan
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 1 cube (42 g) Yeast; 250 g Whole-wheat flour; 400 g dark wheat flour (type 1050); 1 heaped teaspoonful of salt; 75 g Sugar; 400 g Whole milk yoghurt; 3 TABLESPOONS Olive oil; 1 TABLESPOON Poppy; 2 TABLESPOONS Sunflower seeds; 1-2 TABLESPOONS Sesame seed; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

1 cube (42 g) Yeast
250 g Whole-wheat flour
400 g dark wheat flour (type 1050)
1 heaped teaspoonful of salt
75 g Sugar
400 g Whole milk yoghurt
3 TABLESPOONS Olive oil
1 TABLESPOON Poppy
2 TABLESPOONS Sunflower seeds
1-2 TABLESPOONS Sesame seed
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Stir yeast and 100 ml lukewarm water until smooth. Mix flour, salt and sugar in a bowl and make a depression in the middle. Add dissolved yeast to the middle and mix with some flour from the rim. Cover with flour and leave to rise for about 15 minutes.
2
Add yoghurt and olive oil to the pre-dough and knead with the dough hooks of the hand mixer to a smooth dough. Cover the dough with foil and leave to rise overnight in the refrigerator.
3
Knead the dough on a floured work surface and divide it into 8 equally sized pieces. Form dough pieces into round rolls, then brush with water. Sprinkle with poppy seeds, sunflower seeds or sesame seeds as desired. Place rolls in a greased springform pan (26 cm Ø) and leave to rise in a warm place for 30-45 minutes until the rolls have grown considerably larger.
4
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. Remove the rolls, let them cool down for about 10 minutes and remove from the edge. Let them cool down on a cake rack. Serve with quark and cherry jam.