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.
WHAT LARDER INGREDIENTS WILL I NEED FOR THIS RECIPE?
For this whole-wheat yoghurt bread recipe all you need are these 6 ingredients:
- Strong white bread or all-purpose flour (BL80)
- Whole-wheat flour (BL150)
- Sea salt
- Fresh or fast-action dried yeast
- Greek yoghurt
WHAT VARIATIONS AND SUBSTITUTIONS CAN I MAKE?
Nuts: Try adding up to 150 g of any of the following nuts or seeds to the base recipe:
- Sunflower seeds
- Pumpkin seeds
Herbs: For a herbal variation try adding a teaspoon of fennel or caraway to the recipe.
USING FRESH OR DRIED YEAST
I try to include both fresh and dried yeast quantities in all my recipes, but if you need further guidance on the type and quantity of yeast to use in a recipe, please read my guide: Using fresh or dried yeast
- Mixing bowls
- Electric stand mixer
- Digital scale
- Baking tray
- Measuring jug
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 OPTIONS
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 if toasts really well.
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.
© THE GOURMET LARDER. All images and content are copyright protected.
Please follow my Sharing Policy if you would like to use or share any part of this post.
READY TO MAKE YOUR WHOLE-WHEAT YOGHURT BREAD ?
whole-wheat yoghurt bread
- 400 g strong white bread flour or all-purpose (BL80 high gluten flour (plus extra for dusting))
- 100 g whole wheat flour (BL150)
- 2 tsp fine sea salt
- 17 g fresh yeast (5 g dried yeast)
- 100 g greek yoghurt
- 290 ml water (37°C / 98°F )
- 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 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 2 cups 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.
IF YOU LIKED THIS WHOLE-WHEAT YOGHURT BREAD RECIPE YOU MIGHT ALSO LIKE:
Please let me know how it turned out for you!
I love to hear your feedback and I am always looking to improve the Gourmet Larder blog, please leave your thoughts and a rating using the comments section below!