Best 7 Yogurt Wheat Bread Recipes

YOGURT WHEAT BREAD

Steps:

• 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 9x5-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.

WHOLE WHEAT YOGURT HONEY DINNER ROLLS BREAD MACHINE

Steps:

• Mix milk, yoghurt, honey and butter in a small mixing bowl, heat in microwave 1 minute. Stir until the butter is melted.
• Place ingredients into bread machine according to manufacturers directions.
• Select dough cycle.
• When cycle is complete, shape dough into 18 equal rolls.
• Place in lightly greased pans. I like to use pie pans instead of a baking sheet.
• Cover rolls with a damp cloth and let rise about 30-40 minutes or until doubled in size. When using whole wheat flour, I like to set the pans on an electric heating pad set on medium.
• Bake in a preheated 350 degree oven for 15 to 20 minutes.
• Brush tops with melted butter.

WHEAT 'N YOGURT BREAD FOR BREAD MACHINE

Steps:

• Follow your breadmaker's instructions regarding how to add ingredients. My breadmaker requests me to do the following:.
• Add liquids to the bread pan first, then dry. Level the dry; quarter the butter and add to corners. Make an impression in the center of the dry ingredients and add the yeast.
• If bread collapses during the baking period, next time add 1 or 1 ½ tablespoons vital wheat gluten to the recipe to prevent from happening again.
• I set my bread maker to 'whole wheat', 'light crust', '2 lb loaf'.

YOGURT WHOLE WHEAT QUICK BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, combine melted butter and honey. Whisk in yogurt, egg and lemon juice.
• In a separate bowl, sift together all-purpose flour, whole wheat flour, baking soda, nutmeg and cinnamon. Fold this mixture into the yogurt mixture, stirring just enough to blend. Pour batter into prepared loaf pan.
• Bake in preheated oven until top of loaf springs back when touched and a toothpick inserted into center of the loaf comes out clean, about 50 minutes.

YOGURT WHOLE WHEAT QUICK BREAD

Steps:

• 1) Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch loaf pan. 2) In a large bowl, combine melted butter and honey. Whisk in yogurt, egg and lemon juice. 3) In a separate bowl, sift together all-purpose flour, whole wheat flour, baking soda, nutmeg and cinnamon. 4) Fold this mixture into the yogurt mixture, stirring just enough to blend. 5) Pour batter into prepared loaf pan. 6) Bake in preheated oven until top of loaf springs back when touched and a toothpick inserted into center of the loaf comes out clean, about 50 minutes.

WHOLE WHEAT & RYE YOGURT FLAX BREAD

Steps:

• Mix whole wheat flour, rye flour, gluten flour & instant potato flakes in a bowl, set aside.
• In a mixer bowl, using flat beater, mix wet ingredients.
• Add yeast flax seeds & salt to liquid ingredients, mix thoroughly.
• Switch to dough hook, and slowly add flour mixture 1/2 cup at a time. Allow it to knead each amount of flour into ball before adding more. Once all flour is incorporated, all the dough to continue to knead until the dough is sooth and elastic.
• Place dough in greased bowl, turning to grease the top. Cover and let rise for 1 1/2 hours in a warm, draft free location.
• Prepare two 8 1/2 x 4 1/2 x 2 1/2 inch pans by greasing lightly with butter or vegetable shortening.
• When timer goes off, punch down dough and divide into two balls.
• Shape each half into a loaf, and place in prepared pans.
• Cover with plastic wrap & a tea towel, and allow to rise in a warm, draft free area for 1 hour.
• Bake at 400 for 35-40 minutes. Bread will be cooked when it sounds hollow when tapped on the bottom.
• Turn out of pan & allow to cool before slicing. Place leftovers in plastic bag for storage.

BREAD MACHINE WHEAT ROLLS WITH YOGURT & OATS RECIPE - (4.6/5)

Steps:

• In your bread machine, combine 3/4 cup oats with the water. Let sit for 15 minutes. Add remaining ingredients EXCEPT the cream and extra 2 tablespoons of oats. Run machine on dough setting. When it's done, take out the dough and punch it down. Turn the dough out onto a Silpat baking sheet or a baking sheet lined with butter and cornmeal. Flatten dough into a circle about 2 inches thick and cut squares with a butter knife. These will be your rolls. Mold and shape the edges a little then make a shallow criss-cross cut on top of each one, brush with cream and sprinkle with the remaining oats. Pop the whole pan into the oven, covered by a clean towel, and let rise for one hour. The warmth of a bowl of hot water on the rack under your rolls will help the rising process. When the rolls have doubled in size, heat the oven to 375°F and bake for about 15 minutes, until golden on top. Then invite friends over immediately. *To make ahead, bake 12-13 minutes and freeze cooled rolls in a zip-top plastic bag. Pop them in a 375°F oven when you're ready to serve, about 2-3 minutes.