Healthy Danish Bread

I am still avoiding eating carbohydrates, but this bread is so good that I just have to! The recepie comes from my danish friend Christina (Thank you!), and it is the first bread I make that does not feel dry and boring. It takes only a few minutes to prepare and you can either prepare it in the evening and let it rise in the fridge over night and get fresh warm bread for breakfast, or you can let it rise in room temperature for 1-2 hours.

1/2 l water

42 g yeast

1 pot of yogurt natural (around 1 dl) 

1 tea spoon sugar

1  1/2 table spoon salt 

300 g rye flour 

400 g plain wheat flour

The rye flour can be changed to other kinds of whole grain flour, whatever you have at hand.

Mix the yeast in the cold water. Add the yogurt, sugar and salt and then the flour. Stir well. It is pretty wet and you won't be able to knead the dough. Put a lid on and let it be in the fridge over night, or in room temperature for 1-2h. Make the buns by using a spoon, dipped in water after making each bun. 

Bake at 220 degrees for 12-15 minutes. If you, when putting the bread in, splash just a little water in the bottom of the oven - it is supposed to help the bread to rise... 

Let me know how it goes! 

I hope you will enjoy them as much as me!