May 28, 2020

Yogurt and Wheat Germ Bread

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.


Yogurt and wheat germ bread




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.

Yogurt and wheat germ bread with whole wheat




How to make this yogurt and wheat germ bread:


This bread is really easy to make. First, you mix the water and yeast in the bowl of a stand mixer, and then mix in the whole wheat, wheat germ, sugar, olive oil, salt, and yogurt.

Next, you mix in the bread flour in increments until you have a tacky dough. If you don't have a stand mixer, you can also mix this dough by hand.

Finally, you let the dough rise, shape it, let it rise a second time in a bread pan, and then bake it for about 35 minutes.

Be sure to let it cool completely on a wire rack before slicing.

Yogurt and wheat germ bread with jam


Beside slathering this bread with butter and jam, I also loved it toasted with melted cheddar, sliced tomatoes, and sliced jalape├▒os. Beyond tasty.

Yogurt and wheat germ bread sliced with jam




This post, originally published in May of 2016, has been spiffed up with new photos, a printable recipe card, and new instructions.





Yogurt and Wheat Germ Bread


Yogurt and Wheat Germ Bread
Yield: 16 servings
Author:
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.

Ingredients:

  • 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)

Instructions:

  1. In the bowl of a stand mixer, mix the yeast and water.
  2. Add the whole wheat, wheat germ, sugar, olive oil, salt, and yogurt. Mix with the dough hook until all of the ingredients are combined.
  3. 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.
  4. 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.
  5. Preheat the oven to 375 degrees F and spray an 8 inch by 5 inch loaf pan with spray oil.
  6. 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.
  7. Let rise until doubled, about 40 minutes.
  8. Bake the loaf for 35 to 40 minutes, until it reaches an internal temperature of about 195 to 205 degrees F.
  9. Remove the loaf from the pan and cool completely on a wire rack.
Calories
150.98
Fat (grams)
1.81
Sat. Fat (grams)
0.32
Carbs (grams)
28.46
Fiber (grams)
1.79
Net carbs
26.66
Sugar (grams)
1.40
Protein (grams)
5.31
Sodium (milligrams)
224.66
Cholesterol (grams)
0.42
bread, yogurt
Bread
American
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20 comments:

  1. I ve been known to kill three rosemary plants. But I did not stop there. I am the proud killer of a mint plant, and I was told no one could do that. No one. But me!

    wonderful bread, Karen... one more to add to my list... I was hoping to bake bread this weekend, but got too many other distractions and.. well, did not get to it.

    ReplyDelete
    Replies
    1. I'm pretty sure our weather here in southern California has enabled me to keep the rosemary alive. Otherwise, I'd be commiserating with you.

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  2. What a beautiful crumb! I would never have guessed this was whole wheat plus wheat germ bread. Have you posted pictures of your cousin's garden? That would be fun to see. Your bread looks delicious.

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  3. I like wheat germ bread alot Karen, and a little bit of yogurt I would think that it has a very nice taste, the bread looks great , I got my Pullman 13x5x4 bread pan finally, I will be making the Pullman brioche bread..��

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    Replies
    1. P.S. I'm so sorry Karen, I forgot to whish you a happy Mothers day. .and when you stop to check out my new post­čśç

      Delete
    2. No need to apologize! You are always so thoughtful!

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    3. I feel bad. I forgot to wish you Happy Mother's Day too... still friends????

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    4. Don't feel bad! Thank you!

      Delete
  4. What an interesting and yummy bread!!

    ReplyDelete
  5. This sounds great! You have some fabulous bread recipes.

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  6. You slay with your breads! I want all the carbs, all the time, when you bake them!

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  7. Karen this bread is spectacular! It looks so light and airy and really yummy!

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  8. I am just starting into bread making and really loving trying different recipes. This recipe sounds delicious and I am saving it for later.

    ReplyDelete
    Replies
    1. Good for you! Let me know if you need any help or recipes!

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  9. The texture looks perfect for sandwiches! Nice and soft.

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