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Yogurt Wheat Bread Recipe
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Yogurt Wheat Bread Recipe

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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.”
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

92 calories: 1 slice, 1g fat (0g saturated fat), 1mg cholesterol, 152mg sodium, 17g carbohydrate (1g sugars, 2g fiber), 4g protein Diabetic Exchanges: 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


Reviews for Yogurt Wheat Bread

AVERAGE RATING
(6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
ellisue
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
booksellermom
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
ellisue
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
Ninefreaks
Reviewed Jun. 8, 2010

"
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MY REVIEW
ssaustin
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."

MY REVIEW
iggyears
Reviewed May. 25, 2010

"You can buy Bread Flour at the grocery store in the section with other kinds of flour"

MY REVIEW
mom23kids
Reviewed May. 24, 2010

"I too used AP Flour...turned out fine. Very easy to make as well."

MY REVIEW
ginny3235
Reviewed May. 24, 2010

"Have not tried it because of arthritis, I can no longer knead the dough. I, too, would like a breadmaker version. How about it?"

MY REVIEW
CookieCarol
Reviewed May. 24, 2010

"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."

MY REVIEW
Tankersmom
Reviewed May. 24, 2010

"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"

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