Wholemeal yogurt bread recipe

Wholemeal Yogurt Bread recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delightful Wholemeal Yogurt Bread recipe, a wholesome and nutritious option for bread lovers. This recipe combines the goodness of wholemeal flour with the tangy richness of yogurt, resulting in a soft and flavorful loaf. Perfect for breakfast or as a side to any meal, this bread is easy to make and requires minimal ingredients. Enjoy the health benefits of whole grains while indulging in the comforting taste of freshly baked bread.

Keywords: wholemeal yogurt bread, recipe, wholesome, nutritious, soft and flavorful.

Wholemeal yogurt bread recipe details

Wholemeal yogurt bread recipe, recipe Rating: 4.6
Number of votes:108 

Ingredients

225 g	wholemeal bread flour
250 g	mixture of oatmeal, wheat or other grain flakes, semolina flour, ground sunflower seeds etc
450 ml	fresh live yogurt, Greek-style yoghurt mixed with milk about 3:1 should be fine OR
450 ml	fresh buttermilk
1 tsp	salt
2 tsp	brown sugar, light or dark; demerara gives a more caramelised taste and a darker loaf
1 ½ tsp	bicarbonate of soda

Instructions

Preheat oven to Gas Mark 4, 350°F or 180°C. Grease a 2lb, 900-1Kg loaf tin.

Place all dry ingredients into a large bowl and mix roughly together. Add yoghurt (or Greek-style yoghurt and milk mixture) or buttermilk. Mix together with a spoon until no obviously dry flour remains. You may need to complete mixing by hand if a little too stiff. Do not overmix.

Transfer to greased tin and bake for about an hour until risen and dark golden brown, without burning.

Allow to cool in tin for 10-15 minutes and turn out to cool fully on a wire rack. The loaf should sound quite hollow when tapped with a finger.

About the recipe:
Because of the varying nature of wholemeal flours from different sources and the variations in your choice and proportions of flours or grains selected, it is impossible to be precise with the amount of liquid required. I would suggest using a little less to start and add more as required to achieve the correct quantity without over-saturating the mix; a little extra yoghurt or buttermilk should not affect the finished bread. The dough should be slightly firmer than a typical bread dough.

I do have a confession to make; I have never tasted this loaf as I cannot contemplate eating yoghurt. Buttermilk is unobtainable locally, or occasionally only in very small tubs, so that option has never been available to me. I have however made the bread for others who said it was delicious.

Preparation time:
ca. 10 min
Resting time:
ca. 2 hrs
Grade of difficulty:
easy
Calories per portion:
n/a