Thursday, March 4, 2010

Yogurt Whole Wheat Bread

Here's an idea to try with your homemade yogurt (or store bought) - Yogurt Whole Wheat Bread

Yogurt whole wheat bread is one of my favorites because it tastes like sourdough but doesn't require starter. Also, it keeps the bread really moist.

1/2 c warm water
4 t yeast
1 c yogurt
2 T olive oil
2 T honey
2 t salt
4 c whole wheat flour
1/4 c wheat bran (or wheat germ)

I list the yeast with the warm water because Mollie taught me how to make your yeast explode. Mix the yeast in the warm water at the onset of your recipe. Let it sit while you measure and mix all the other ingredients together. When you add it, the yeast is already awake and looking for food. Your bread will rise much better. Thanks Mollie!

Can you tell that I'm supposed to be setting out the family budget this morning? I'm really procrastinating because I don't like deciding the best way to spend our money. Instead, I'm wasting another resource, time.


  1. Hey Katie, what are the rest of the directions for this recipe? Thanks, Cyndi

  2. That's a great question.
    Mix all ingredients, adding water with yeast last. Knead (dough hook and kitchenaid) until the dough adheres to itself with no flour left over. If it sticks to the dough hook, bowl or your hands, add four.
    Cover and let sit somewhere warm 45 mins (can go a little longer)
    You can then take the dough and 1.) form rolls 2.) put in bread pan 3.) lay on a large cookie sheet and make flat bread. We really like having rolls.
    Bake at 350 for 30-35 minutes. These are going to feel a little doughy thanks to the yogurt.


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