Powered by Blogger.

Wholemeal Bread made with yoghurt

Saturday, 3 May 2014

This bread has a lovely soft crumb and stays fresh for up to three days, the yoghurt keeps the loaf moist so it lasts well. Not that bread lasts very long in our house!

Wholemeal Bread made with yoghurt

300g brown bread flour
150g white bread flour
7g instant yeast (1 sachet)
1 Tblsp light soft brown sugar
1/2 tsp salt
250g plain yoghurt, I used Greek style
125ml lukewarm water

Put all the ingredients into a large bowl or the bowl of a stand mixer.  Mix until a dough forms.  Knead until smooth and elastic, approximately 10 minutes by hand or 5 - 7 minutes using a stand mixer.  

Cover and leave to prove until doubled in size.  Knock back the dough, shape and place into a lightly greased loaf tin.  Cover with greased clingfilm and leave to rise for another 30 - 45 minutes until well risen  Preheat your oven to 180C/160C Fan.  Uncover the proved loaf and bake in the preheated oven for 30 – 35 minutes or until nicely browned and the bread sounds hollow when tapped on the bottom.


  1. What size tin do you use?

  2. Thank you! This has become my go to loaf in the New Zealand lock downs


Back to Top