- 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).
Reviews for Yogurt Wheat Bread
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"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."
"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!"
"It is the best wheat recipe I ever had and now my only one. The whole family likes it."
"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."