Yogurt Wheat Bread
A hearty, wholesome yogurt wheat bread with a tender crumb and subtle tang, perfect for breakfast or snacks, suitable for health-conscious and whole grain lovers.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- Combine whole wheat flour, baking powder, and baking soda in a mixing bowl.
- Add sugar or honey to the flour mixture.
- Cut margarine into the flour mixture until crumbly.
- Mix together the milk and yogurt (and honey if using).
- Add the wet mixture to the flour mixture and stir until blended.
- Remove dough from the bowl and roll out on a floured surface.
- Shape into a ball.
- Cut the ball in half and shape each half into an oval.
- Slit the center of each oval.
- Place on a greased cookie sheet several inches apart.
- Bake for 30 minutes until golden brown and sounding hollow when tapped.
Tips & Substitutions
For a softer texture, consider adding an egg to the wet mixture. You can substitute half of the whole wheat flour with all-purpose flour for a lighter loaf. If you don't have margarine, unsalted butter or olive oil can work as alternatives. Be sure to roll the dough gently to maintain its structure, and avoid overmixing to keep the bread light and fluffy.
Serving Suggestions
This yogurt wheat bread pairs beautifully with Tomato-Yogurt Soup for a comforting meal. It also makes a great base for sandwiches or can be served alongside Mediterranean recipes like Zucchini Vermicelli Toss. Consider spreading it with hummus or your favorite spreads for a delightful snack or appetizer.
Storage & Reheating
Store leftover yogurt wheat bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices in plastic wrap and place them in the freezer for up to 1 month. To reheat, simply toast the slices in a toaster or warm them in the oven at 350°F (175°C) for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Yogurt Wheat Bread contains roughly 451 calories, with 10g protein, 83g carbohydrates, and 9g fat. It is an excellent source of calcium (47% of the Daily Value), iron (34% of the Daily Value), and protein (21% of the Daily Value). Note that it is relatively high in sodium, at 1225mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use flavored yogurt instead of plain?
Yes, flavored yogurt can add a unique taste to the bread. However, be mindful of the sugar content in flavored varieties, as it may alter the sweetness of the final product. If using a sweetened yogurt, you might want to reduce or omit the sugar or honey in the recipe.
What can I substitute for whole wheat flour?
If you don't have whole wheat flour, you can use all-purpose flour or a gluten-free flour blend as a substitute. Keep in mind that the texture and flavor may change slightly. If using all-purpose flour, consider adding a bit more yogurt to maintain moisture.
How can I tell when the bread is done baking?
The bread is done when it turns golden brown on top and sounds hollow when tapped on the bottom. You can also check the internal temperature; it should reach about 190°F (88°C). Baking times may vary, so keep an eye on it during the last few minutes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).