Whole-Wheat Yoghurt Bread

The recipe, step by step

This whole-wheat yoghurt bread has a crisp, golden crust and a wonderfully soft crumb thanks to the addition of Greek yoghurt. It is an easy, versatile everyday loaf that is just as good served warm with butter as it is toasted the following morning with your favourite jam or spread.

The combination of strong white and wholemeal bread flour gives the loaf plenty of structure without making it too heavy, while the yoghurt helps keep the crumb tender. You can also adapt the basic dough with nuts, seeds or aromatic spices for something a little different.

Another useful feature of this recipe is that you can begin the dough the evening before, refrigerate it overnight and finish proving and baking it the following day.

For more homemade bread ideas, try my Cherry Tomato and Basil Focaccia or Naan Bread.

Recipe Highlights

• Easy to make: A straightforward yeast bread that can be mixed by hand or with a stand mixer.
• Texture: A crisp, golden crust with a soft crumb inside.
• Greek yoghurt: Helps produce a tender crumb and adds subtle flavour.
• Egg-free: The dough contains no eggs.
• Make ahead: The dough can be refrigerated overnight before proving and baking.
• Versatile: Add nuts, seeds, fennel or caraway to create different variations.
• Quantity: Makes one loaf, approximately 10 slices.
• Time: 10 minutes preparation, 2 hours proving and 30 minutes baking, approximately 2 hours 40 minutes total.

Ingredients and Substitutions

• Strong white bread flour: Use 400 g white bread flour (BL80/high-gluten flour), plus a little extra for dusting. This provides the gluten structure needed for a well-risen loaf.
• Wholemeal bread flour: Use 100 g wholemeal bread flour (BL150). It adds whole-wheat flavour while keeping the loaf relatively light.
• Fine sea salt: Use 2 teaspoons. Salt seasons the bread and balances the flavour.
• Yeast: Use 15 g fresh yeast or 5 g dried yeast.
• Greek yoghurt: Use 100 g. The yoghurt helps create the soft crumb that makes this loaf particularly good for everyday eating and toast.
• Water: Use up to 290 ml warm water at 37°C / 98°F. Begin by using 260 ml with the yeast, then add the remainder gradually as required. You may not need every drop.

How to Make Whole-Wheat Yoghurt Bread

1. Warm the water: Warm the water to approximately body temperature, 37°C / 98°F.

2. Prepare the yeast: Measure 260 ml of the warm water, add the yeast and stir until dissolved. Leave for 5 minutes.

3. Combine the dry ingredients: In a large mixing bowl or the bowl of a stand mixer, combine the white bread flour, wholemeal flour and salt.

4. Add the yoghurt and yeast mixture: Add the 100 g Greek yoghurt and the yeast mixture. Begin mixing slowly by hand or using a stand mixer.

5. Adjust the dough: The dough will initially be quite dry. Add the remaining warm water approximately 1 tablespoon at a time until the flour comes away from the sides of the bowl and you have a soft dough. You may not need all of the remaining water.

6. Knead the dough: If working by hand, lightly oil a clean work surface and turn the dough onto it. Knead for a couple of minutes until the dough becomes silky and smooth.

7. Optional overnight method: To prepare the bread ahead, this is the stage at which the dough can be placed in the refrigerator overnight.

8. First prove: Cover the dough with a damp cloth and leave it in a warm place until it has approximately tripled in size. This usually takes 45–60 minutes in a warm environment.

9. Prepare the baking tray: Line a baking tray with baking parchment or a silicone baking mat.

10. Knock back the dough: Once risen, transfer the dough to a lightly floured work surface. Knock it back by repeatedly folding the dough into itself for approximately 1 minute.

11. Shape the loaf: Shape the dough into a smooth ball or place it into a suitable bread mould or tin.

12. Second prove: Cover and leave at room temperature for approximately 1 hour, or until doubled in size.

13. Allow extra time after overnight chilling: If the dough has been refrigerated overnight, the proving stage may take approximately 30 minutes longer.

14. Preheat the oven: Preheat the oven to 220°C / 200°C fan / 425°F / Gas 7.

15. Create steam: Place a baking tray containing approximately 1 cup of boiling water on the bottom shelf of the oven. The steam helps the loaf rise and encourages a good crust.

16. Score the loaf: Lightly dust the top with flour. Using a very sharp knife, make three diagonal slashes across the top of the dough. Make the cuts quickly and confidently so the blade does not drag through the dough.

17. Bake: Place the loaf on the middle shelf and bake for 25–30 minutes, until well risen and golden brown. A slightly darker crust is fine and gives the bread extra character.

18. Cool: Remove the loaf from the oven and transfer it to a wire rack to cool.

Nigel’s Recipe Tips

Add the water gradually. Flour absorbs water differently depending on the type, brand and even the weather, so use the final 30 ml only as needed. Aim for a soft dough rather than forcing all the water into it.

Do not make the dough too dry. A slightly softer dough helps create the tender crumb you are looking for in this bread.

Look at the dough rather than the clock. During the first prove, wait until it has increased substantially in volume. During the second prove, look for it to approximately double.

Give refrigerated dough extra time. Cold dough naturally takes longer to become active again, so allow approximately another 30 minutes when using the overnight method.

Use steam for the crust. The tray of boiling water creates a humid environment during the early part of baking and helps produce the characteristic crust.

Cool before slicing. Although warm bread is incredibly tempting, allowing the loaf to cool gives the crumb time to set and makes it much easier to slice neatly.

Variations

Nuts and Seeds

Add up to 150 g of your chosen nuts or seeds to the basic dough. Good options include:

• Walnuts
• Hazelnuts
• Pecans
• Sunflower seeds
• Pumpkin seeds
• Linseeds

You can also use a mixture rather than sticking to one variety.

Fennel or Caraway

For a more aromatic loaf, add 1 teaspoon fennel seeds or caraway seeds to the dough. Both work particularly well with the flavour of wholemeal flour.

Frequently Asked Questions

What Does the Greek Yoghurt Do in Bread?

The yoghurt adds moisture to the dough and contributes to the loaf’s soft, tender crumb while giving it a subtle tang.

Can I Make the Dough the Night Before?

Yes. After kneading the dough until smooth, place it in the refrigerator overnight. The following day, continue with the proving process, remembering that the cold dough may need around 30 minutes of additional proving time.

Do I Need All 290 ml of Water?

Not necessarily. Use 260 ml initially and add the final 30 ml gradually. Stop once you have a soft dough that comes away from the sides of the bowl.

Why Put Boiling Water in the Oven?

The boiling water creates steam at the beginning of baking. This helps the loaf expand and encourages a good crust.

How Do I Know When the Bread Is Ready?

The loaf should be well risen with a deep golden-brown crust after approximately 25–30 minutes of baking.

Tools You’ll Need

• Large mixing bowl or stand mixer
• Measuring jug
• Baking tray
• Baking parchment or silicone baking mat
• Sharp knife or bread lame
• Wire cooling rack
• Digital kitchen scales

Storage and Freezing

Storing

This bread is at its best on the day it is baked. Once completely cool, keep it in a bread bag or airtight container at room temperature for up to 2–3 days.

As it begins to lose its freshness, it is particularly good toasted. Slightly stale slices can also be turned into croutons, French toast or bread-and-butter pudding.

Freezing

Allow the loaf to cool completely before freezing. I recommend slicing it first so that you can remove only as many pieces as you need.

Place the slices in a freezer-safe bag or airtight container, separating them with baking parchment if necessary, and freeze for up to 3 months.

Defrost individual slices at room temperature or place them directly into the toaster from frozen.

Nutrition

Serving: 1 slice

Calories: 189.1 kcal · 9% DV
Total Fat: 1.4 g · 2% DV
Carbohydrates: 37.2 g · 14% DV
Sugars: 0.6 g · 1% DV
Protein: 6.8 g · 14% DV
Sodium: 477.1 mg · 24% DV
Fibre: 2.4 g · 9% DV

% Daily Values are based on a 2,000-calorie diet.

Nutritional information is provided as an estimate and may vary depending on the exact ingredients, brands and serving size used.

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