YOGURT WHOLE WHEAT BREAD

“I love this whole-grain bread because it makes a pretty loaf with a great texture," says Carol Forcum of Marion, Illinois. "It's not at all heavy…in spite of the whole-wheat flour and wheat germ
YOGURT WHOLE WHEAT BREAD
YOGURT WHOLE WHEAT BREAD

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Ingredients

  • 1/2

    cup plain yogurt

  • 1

    package (1/4 ounce) active dry yeast

  • 1

    cup warm water (110° to 115°)

  • 1

    cup whole wheat flour

  • 1/4

    cup toasted wheat germ

  • 1

    tablespoon sugar

  • 1

    tablespoon olive oil

  • 1

    teaspoon salt

  • 1-2/3

    to 2 cups bread flour

Directions

Let yogurt stand at room temperature for 15 minutes. In a large bowl, dissolve yeast in warm water. Add the whole wheat flour, wheat germ, sugar, oil, salt and yogurt. Beat until smooth. Stir in enough bread flour to form a firm dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; shape into a loaf. Place in a 9-in. x 5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 40 minutes. Bake at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 1 loaf (16 slices). Nutrition Facts: 1 slice equals 92 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 152 mg sodium, 17 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchange: 1 starch.

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