Read reviews (14)
Rate recipe
“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
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
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.
Reviewed on May. 24, 2010 by Tankersmom
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!
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013