Pulp Bread with yoghurt - sandwich delight

Made Pulp bread with yoghurt
- juicing pulp comprising carrot and apple, about half a bowl
- 3 tbsp yoghurt
- 2 tsp instant yeast
- 1 tsp salt
- 2 cups of bread flour
- water

Started the dough at night so that it could have a slow rise in the refrigerator overnight. The texture and taste is usually better. And this bread has a lovely browning at the crust when pan fried with some olive oil. That is the time when you agree with the sandwich connoisseurs that "it is all about the bread" and the fillings, spreads are secondary.

Sandwich with pate. The bread texture is even better after a few minutes on a hot pan with a bit of olive oil.

Kneaded the dough at night.

After first rise of 1 hour in room temperature.

After first rise of 1.5 hour in room temperature.

After overnight in the fridge.

Shaping the loaf.

Dust with semolina flour for the crust and cut the loaf.

After 45 mins of rise.

Baking at 230C for first 10-15 mins.

The crust was already brown after 15 mins. Cover with baking paper to avoid burning.

Almost ready.

Cooling in the pan.

Nice colour.

Dense look but taste is not heavy.

The carrot bits and apple and yoghurt lighten this bread.

Last two slices - pan fried with some olive oil

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