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Yogurt Wheat Bread

 Yogurt Wheat Bread
“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.”
16 ServingsPrep: 30 min. + rising Bake: 35 min. + cooling


  • 1/2 cup plain yogurt
  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1 cup whole wheat flour
  • 1/4 cup toasted wheat germ
  • 1 tablespoon sugar
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1-2/3 to 2 cups bread flour


  • Let yogurt stand at room temperature for 15 minutes. In a large bowl,
  • dissolve yeast in warm water. Add the whole wheat flour, wheat germ,
  • sugar, oil, salt and yogurt. Beat until smooth. Stir in enough bread
  • flour to form a firm dough.
  • Turn onto a lightly floured surface; knead until smooth and elastic,
  • about 6-8 minutes. Place in a bowl coated with cooking spray,
  • turning once to coat the top. Cover and let rise in a warm place
  • until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; shape into a
  • loaf. Place in a 9-in. x 5-in. loaf pan coated with cooking spray.
  • Cover and let rise until doubled, about 40 minutes.
  • Bake at 375° for 35-40 minutes or until golden brown. Remove from
  • pan to a wire rack to cool. Yield: 1 loaf (16 slices).

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Yogurt Wheat Bread (continued)

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.