Yogurt Wheat Bread Recipe
Yogurt Wheat Bread Recipe photo by Taste of Home

Yogurt Wheat Bread Recipe

Publisher Photo
“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.”
TOTAL TIME: Prep: 30 min. + rising Bake: 35 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 35 min. + cooling
MAKES: 16 servings

Ingredients

  • 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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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).
Originally published as Yogurt Wheat Bread in Healthy Cooking June/July 2008, p19

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.

Reviews for Yogurt Wheat Bread

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Aug. 9, 2010

"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."

MY REVIEW
Reviewed Jun. 22, 2010

"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!"

MY REVIEW
Reviewed Jun. 19, 2010

"It is the best wheat recipe I ever had and now my only one. The whole family likes it."

MY REVIEW
Reviewed Jun. 8, 2010

"

"

MY REVIEW
Reviewed May. 27, 2010

"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."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT