Yogurt Whole Wheat Bread
Discover the wholesome goodness of Yogurt Whole Wheat Bread, a hearty homemade loaf that combines the nutty flavor of whole wheat flour with the tangy richness of plain yogurt. Sweetened naturally with honey and enriched with olive oil, this bread rises beautifully with the help of active dry yeast for a soft yet sturdy texture perfect for sandwiches or toast. Easy to prepare, it features a simple kneading process and two proofing periods to ensure a light, airy crumb. With just 20 minutes of hands-on prep time, this healthy, fiber-rich bread is ideal for everyday baking and provides a wholesome alternative to store-bought options. Perfect for breakfast, snacks, or pairing with your favorite soups, this versatile recipe is a must-try for bread-making enthusiasts!
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Recipe Information
Ingredients
- 360 grams Whole wheat flour
- 120 grams Plain yogurt
- 240 milliliters Warm water
- 7 grams Active dry yeast
- 1 teaspoon Salt
- 2 tablespoons Honey
- 2 tablespoons Olive oil
Instructions
In a small bowl, combine the warm water and honey. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes until foamy.
In a large mixing bowl, combine the whole wheat flour and salt. Mix well to distribute the salt evenly.
Make a well in the center of the flour mixture. Add the yogurt, olive oil, and the yeast mixture. Stir everything together using a wooden spoon or spatula until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, you can add a small amount of flour, one tablespoon at a time, but avoid adding too much to maintain a soft texture.
Place the kneaded dough into a lightly greased bowl. Cover it with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.
Once the dough has risen, punch it down gently to release some of the air. Shape it into a loaf and place it in a greased 9x5-inch loaf pan.
Cover the dough again and let it rise for another 30-45 minutes until it has risen just above the edges of the loaf pan.
Preheat your oven to 375°F (190°C). Once the dough has finished its second rise, place the loaf in the preheated oven and bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
1698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 2469 mg | 107% | |
| Total Carbohydrate | 306.7 g | 112% | |
| Dietary Fiber | 45.2 g | 161% | |
| Total Sugars | 44.6 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 347 mg | 27% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1902 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
