This yogurt and wheat germ bread is wonderful for sandwiches and morning toast. It's super easy to make, and the final bread is light and airy, which is pretty amazing for a loaf with a large percentage of whole wheat and wheat germ. It's also really flavorful.
I made this bread mostly to use some of the yogurt I bought when I made this naan. For some reason, at least in my neighborhood, you can't just buy an eight ounce container of plain container of yogurt anymore. Instead, my only option was a 32 ounce container. There are now so many iterations of yogurt that there is little room for the plain Jane version on the supermarket shelves I suppose.
What a happy result from having too much yogurt!
I used white whole wheat flour, but dark whole wheat would also work just as well. And the jam? It's blackberry, and made by my incredible backyard farming cousin, who also just delivered some amazing artichokes, beets, onions, cabbage, and avocados. She grows this stuff on the side of a steep hill from which you'd never expect such a bounty.
The only thing I can keep alive is rosemary, which everyone knows is pretty indestructible.
Beside slathering this bread with butter and jam, I also loved it toasted with melted cheddar, sliced tomatoes, and sliced jalapeños. Beyond tasty.
Yogurt and Wheat Germ Bread
1 package active dry yeast (I used Red Star)
1 cup warm water (110 to 115 degrees F)
1 cup (4.25 ounces) whole wheat flour
1/4 cup toasted wheat germ
1 tablespoon sugar
1 tablespoon olive oil
1 1/2 tsp salt
1/2 cup plain yogurt, at room temperature
1 2/3 to 2 cups (7 to 8 1/2 ounces) bread flour (I used all of the flour, less 2 tablespoons)
- In the bowl of a stand mixer, mix the yeast and water.
- Add the whole wheat, wheat germ, sugar, olive oil, salt, and yogurt. Mix with the dough hook until all of the ingredients are combined.
- Add the bread flour in 1/4 cup (and later 1 tablespoon) increments and continue mixing until you have a smooth dough that is pretty tacky, but not sticky. Knead with the dough hook for about 7 minutes on medium low.
- Place the dough into a bowl or dough rising bucket that has been sprayed with spray oil, and cover with plastic wrap. Let rise until doubled, about an hour.
- Preheat the oven to 375 degrees F and spray an 8 inch by 5 inch loaf pan with spray oil.
- Form the dough into a loaf by flattening it into a rectangle and rolling it as you would a jelly roll. Place the dough, seam side down, into the loaf pan. Cover with oiled plastic wrap.
- Let rise until doubled, about 40 minutes.
- Bake the loaf for 35 to 40 minutes, until it reaches an internal temperature of about 195 to 205 degrees F.
- Remove the loaf from the pan and cool completely on a wire rack.
Adapted from Taste of Home