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“I love this whole-grain bread because it makes a pretty loaf with a great texture," says Carol Forcum of Marion, Illinois. "It's not at all heavy…in spite of the whole-wheat flour and wheat germ.”
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 1 slice equals 92 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 152 mg sodium, 17 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchange: 1 starch.
Originally published as Yogurt Wheat Bread in Healthy Cooking June/July 2008, p19
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Reviewed on Aug. 09, 2010 by ellisue
to Ginny 3235, I make this recipe in a bread machine and it works very well. Just add the ingredients in the order given. However, I use the dough setting, then let it rise again in the loaf pan before baking. I use a pan because I prefer the bread shape over my machine that makes a square loaf.
Reviewed on Jun. 22, 2010 by booksellermom
I made this bread this afternoon and it is delicious! It is great with a little butter and honey drizzled on it! I plan to make it often. Thank youto the person who sent it in!
Reviewed on Jun. 19, 2010 by ellisue
It is the best wheat recipe I ever had and now my only one. The whole family likes it.
Reviewed on Jun. 08, 2010 by Ninefreaks
Reviewed on May. 27, 2010 by ssaustin
bread machine recipe: place in bread machine in this order: 1 cup water, 1/2 cup plain yogart, 1 tbsp olive oil, 1 tbsp sugar, 1 tsp salt, 1 cup whole wheat flour, 1/4 cup toasted wheat germ, 2 cups bread flour, make a well in the middle of the flour and place 2 tsp yeast in it. Place on dough setting. Place in loaf pan and bake at 375^ 35-40 minutes. You can convert most any bread recipe. Add wet ingredients first, then dry, yeast last. Most bread machines hold at least 3 cups of flour some 4 1/2 cups.
Reviewed on May. 25, 2010 by iggyears
You can buy Bread Flour at the grocery store in the section with other kinds of flour
Reviewed on May. 24, 2010 by mom23kids
I too used AP Flour...turned out fine. Very easy to make as well.
Reviewed on May. 24, 2010 by ginny3235
Have not tried it because of arthritis, I can no longer knead the dough. I, too, would like a breadmaker version. How about it?
Reviewed on May. 24, 2010 by CookieCarol
This is my recipe and I like using bread flour but have made it many times with just plain old all- purpose flour and it turns out fine. As for the bread machine question.........dunno. At this house I am the bread machine. I have never used one but I don't see why you couldn't use a machine. There is the right amount of flour (so as to not overload) and there is nothing special about the mixing. I'd give it a try if I had a bread machine.
Reviewed on May. 24, 2010 by Tankersmom
Thank you for the useful information. I am an old gal who just used plain old flour. LOL We had flour and self rising flour. Ann
Thank you for the useful information. I am an old gal who just used plain old flour. LOL We had flour and self rising flour.
Ann
Reviewed on May. 24, 2010 by marens14
What is bread flour:Bread flour is a high-gluten flour that has very small amounts of malted barley flour and vitamin C or potassium bromate added. The barley flour helps the yeast work, and the other additive increases the elasticity of the gluten and its ability to retain gas as the dough rises and bakes. Bread flour is called for in many bread and pizza crust recipes where you want the loftiness or chewiness that the extra gluten provides. It is especially useful as a component in rye, barley and other mixed-grain breads, where the added lift of the bread flour is necessary to boost the other grains.
What is bread flour:
Bread flour is a high-gluten flour that has very small amounts of malted barley flour and vitamin C or potassium bromate added. The barley flour helps the yeast work, and the other additive increases the elasticity of the gluten and its ability to retain gas as the dough rises and bakes. Bread flour is called for in many bread and pizza crust recipes where you want the loftiness or chewiness that the extra gluten provides. It is especially useful as a component in rye, barley and other mixed-grain breads, where the added lift of the bread flour is necessary to boost the other grains.
This is not a review it is a question. i need the answer to i can make the bread.What is "Bread flour? "
This is not a review it is a question. i need the answer to i can make the bread.
What is "Bread flour? "
Reviewed on May. 24, 2010 by Rita Tarr
I'd like to make it in a bread machine. Can this be done?
Reviewed on Nov. 15, 2009 by ctmom05
After settling in a routine of making a nice homemade white bread, I tried the Yougurt Wheat Bread recipe.I did use cooked bulgar wheat cereal in place of the wheat germ, because it's what I had on hand; plus I added an egg to the recipe- which is something I generally do every time I bake bread.Thanks to Carol Forcum for contributing this recipe; it makes wonderful toast!
After settling in a routine of making a nice homemade white bread, I tried the Yougurt Wheat Bread recipe.
I did use cooked bulgar wheat cereal in place of the wheat germ, because it's what I had on hand; plus I added an egg to the recipe- which is something I generally do every time I bake bread.
Thanks to Carol Forcum for contributing this recipe; it makes wonderful toast!
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