Whole-Wheat Yoghurt Bread

5 February 2021

One comment.

This whole-wheat yoghurt bread recipe uses yoghurt to produce a nice soft crumb making a delicious everyday loaf.

Fresh from the oven, a slice of this crusty bread with a sliver of butter tastes so satisfying, or the next day as toast with your favourite jam or spread this homemade loaf is a winner.

Another great option with this recipe is that it is versatile and you can add nuts, seeds or even herbs to give that extra texture and flavour.

And if you want the bread fresh from the oven in the morning you can start it the night before, rest it in the fridge and then finish it off the next day.

You might also like my CHERRY TOMATO AND BASIL FOCACCIA, or my delicious NAAN BREAD recipes.

If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and other readers knowing what you think! And don’t forget to take a picture and tag me @thegourmetlarder or hashtag it #thegourmetlarder on Instagram or Facebook. I love seeing what you’ve been baking! 🙂

RECIPE HIGHLIGHTS

EASE: easy.
FREE FROM: egg-free
GREAT FOR: everyday baking, picnics, breakfast, weekend baking, friends and family visiting.
TASTE & TEXTURE: Crusty on the outside with a soft crumb on the inside.
QUANTITY: 10 slices
TIME: 40 minutes, plus 1 hour proving.

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INGREDIENTS

For this whole-wheat yoghurt bread recipe all you need are these ingredients:

Strong white bread or all-purpose flour (BL80)
Whole-wheat flour (BL150)
Sea salt
Fresh or fast-action dried yeast
Greek yoghurt
Water

Using fresh or dried yeast, click here for further guidance!

TIP: I highly recommend adding salt to your doughs and pastry. Salt helps balance out the sweetness and richness. It also elevates the other ingredients, bring out the best characteristics of any recipe. I recommend Maldon Sea salt flakes or Cornish sea salt.

WHAT VARIATIONS CAN I MAKE?

Nuts: Try adding up to 150 g of any of the following nuts or seeds to the base recipe:

Walnuts
Hazelnuts
Pecans

Sunflower seeds
Pumpkin seeds
Linseeds

Herbs: For a herbal variation try adding a teaspoon of fennel or caraway to the recipe.

If you experiment, Please leave a comment at the bottom of the post – it’s really helpful to me and other readers knowing how you got on and I regularly update these posts and the feedback I receive helps to make the recipes even more useful.

EQUIPMENT SUGGESTIONS

KitchenAid Artisan Stand Mixer Die-cast Metal, 300 W, 4.8 ltrs

Not everyone is lucky enough to have one of these but they are useful if you do a lot of baking or making bread.

I think I have said it before that I am not a big fan of plastic, so I like this type of glass measuring jug for calculating my liquids.

Wire Cooling Rack, 40 x 25cm, Black

I find this cooling rack really useful and I actually have a couple for when I cool down cakes and biscuits.

Please check out my Shop for a curated collection of some of my favourite baking equipment. The Gourmet Larder is an Amazon Associate, I earn from qualifying purchases.

TIP: I highly recommend using metric measurements and a digital kitchen scale, rather than cup measurements. If you have ever ended up with dry, dense or crumbly baked goods, it might be because of inaccurate volume measurements, not all measuring cups are made equally. All my recipes on this blog are carefully developed so that you can easily recreate them in your own kitchen with success, using metric measurements. It is also a lot easier, less messy and you will get far better, consistent results. 🙂
If you are interested in understanding conversions, here you will find the best conversion chart.

NUTRITION

Serving: one slice of whole-wheat yoghurt bread

Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.

I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

STORAGE AND FREEZING

Like all bread, it’s best eaten on the day, but this whole-wheat greek yoghurt bread recipe also tastes good the following day and it toasts really well. If your bread does go a bit stale, you can always use it to make homemade croutons, French toast or bread and butter pudding.

Freezing: If you don’t eat too much bread but like to have some at hand, I like to slice the loaf before placing it in the freezer. Then whenever I want some it’s easy to take out as many slices as I want and they defrost fairly quickly. Sometimes if I am in a hurry in the mornings, I toast a slice or two for breakfast.

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whole-wheat yoghurt bread

Preparation:10

Baking:30

Proving:1

Total:1 40

Servings: 10 slices

This wholemeal Greek yoghurt bread recipe uses a little yoghurt to produce a nice soft crumb making a delicious everyday loaf.

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INGREDIENTS LIST

400 g white bread flour (BL80 high gluten flour (plus extra for dusting))
100 g wholemeal bread flour (BL150)
2 tsp fine sea salt
15 g fresh yeast (5 g dried yeast)
100 g greek yoghurt
290 ml water (37°C / 98°F )

Preparation

Yeast: Warm the water to body temperature 37°C/98°F. Then add the yeast to 260 ml of it and stir to dissolve. Set aside for 5 minutes.
Dough: In a large mixing bowl or food mixer bowl, add the flours and the salt, stir with a spoon or low speed.
Next, add 100 g yoghurt and the warm water to the bowl and mix the ingredients slowly together either by hand or using the electric food mixer.
The dough should still be quite dry. Gradually add 1 tablespoon at a time of the remaining warm water, until all the flour leaves the side of the bowl and you have a soft, dough. (You may not need all the remaining water.)
If you are doing this by hand, pour a little oil onto a clean work surface and turn out the dough on to it.
Continue to work the dough for a couple of minutes to work the gluten and you are left with a silky smooth dough ball.
Overnight: If you are making it the next day, this is the stage where you can place it in the fridge overnight to rest.
Proving: Cover with a damp cloth and leave to prove in a warm place until tripled in size. For me this usually takes 45-60 minutes in a warm environment.
Line a baking tray with parchment paper or a silicone baking mat.
Once risen, place the dough onto a floured surface. Knock the dough back by folding it in on itself repeatedly for about a minute.
Shape the dough into a smooth ball or place in a mould/tin, cover and leave to prove at room temperature for about an hour or until doubled in size.
Overnight: This may take an extra 30 minutes if you have taken it out of the fridge.
Preheat oven to 220°C / 200°C fan / 425°F / Gas 7
Steam: To help the loaf rise and get a good crust, we need to create a little steam at the beginning of the baking process. To do this, I like to place a baking tray filled with 1 cup of boiled water on the bottom shelf of the oven prior to adding the loaf.
Dust the loaf with some extra flour and using a sharp knife make three diagonal slashes across the top of the dough for decoration. By doing this quickly the knife does not get caught in the dough and creates nice neat lines.
Baking: Place the loaf on the middle shelf and bake for 25-30 minutes. The loaf should be a nice golden brown, sometimes a little dark, but this is ideal to get a good crust.
Remove from the oven and leave to cool on a wire rack.