Step into the world of artisanal bread making with this incredibly simple yet sophisticated whole wheat yogurt bread. This European-inspired loaf combines the wholesome goodness of whole wheat flour with the tanginess of sour yogurt, creating a perfectly dense, nutritious bread that requires no yeast or lengthy proofing time. The crown of mixed seeds adds both visual appeal and a delightful crunch, making this bread a stunning addition to any meal.
Ingredients
For the Bread:
- 10.6 oz (300g) whole wheat flour
- 8.45 fl oz (250ml) sour yogurt (European-style)
- ½ teaspoon (2.5g) baking soda
- 1 teaspoon (5g) salt
- 1 tablespoon (15ml) olive oil (optional, for a softer crumb)
For the Topping:
- 2 tablespoons (30g) mixed seeds:
- Rolled oats
- Pumpkin seeds
- Sunflower seeds
- Flax seeds
- 1 tablespoon (15ml) water for brushing
Step-by-Step Instructions
Preparation (10 minutes):
- Preheat your oven to 360°F (180°C). Place a baking sheet or dutch oven inside to heat.
- Line a baking sheet with parchment paper if not using a dutch oven.
Making the Dough (15 minutes):
- In a large mixing bowl, whisk together the whole wheat flour, baking soda, and salt.
- Create a well in the center of the dry ingredients.
- Gradually pour in the sour yogurt, stirring with a wooden spoon.
- Add olive oil if using.
- Mix until a shaggy dough forms.
- Turn onto a lightly floured surface.
- Knead for 5-7 minutes until the dough becomes smooth and non-sticky.
Shaping and Finishing (5 minutes):
- Form the dough into a round loaf shape.
- Transfer to prepared parchment paper.
- Using a sharp knife, score the top with an ‘X’ pattern, about ½-inch deep.
- Brush the surface with water.
- Generously sprinkle with mixed seeds.
Baking (30-35 minutes):
- Carefully transfer the bread to the preheated baking sheet or dutch oven.
- Bake for 30-35 minutes until golden brown.
- The bread should sound hollow when tapped on the bottom.
- Cool on a wire rack for at least 30 minutes before slicing.
Nutritional Information
(Per slice, based on 12 slices)
- Calories: 120
- Protein: 4g
- Carbohydrates: 22g
- Fiber: 3g
- Fat: 2g
- Sodium: 185mg
Total Time:
- Prep Time: 30 minutes
- Baking Time: 30-35 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour 35 minutes
Pro Tips and Tricks
- Temperature Matters: Use room temperature yogurt for better incorporation.
- Don’t Overwork: Knead just until the dough comes together to avoid toughness.
- Steam Effect: Place a small pan of water at the bottom of the oven for a crispier crust.
- Testing Doneness: Internal temperature should reach 190°F (88°C).
Variations and Substitutions
- Flour Options:
- Replace up to 50% with all-purpose flour for a lighter texture
- Try spelt flour for a nuttier flavor
- Add 2 tablespoons of wheat germ for extra nutrition
- Yogurt Alternatives:
- Buttermilk
- Kefir
- Plant-based yogurt with 1 tablespoon lemon juice
- Seed Variations:
- Everything bagel seasoning
- Sesame seeds only
- Crushed walnuts or pecans
Common FAQs
Q: Can I make this bread gluten-free?
A: While you can use gluten-free flour blends, you’ll need to add 1 teaspoon of xanthan gum and expect a denser result.
Q: Why didn’t my bread rise much?
A: This is a no-yeast bread that relies on baking soda for leavening. It won’t rise as much as yeasted breads but should still be light and flavorful.
Q: Can I make this ahead?
A: Yes! The dough can be mixed and shaped up to 8 hours ahead, stored covered in the refrigerator.
Q: How do I store this bread?
A: Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Storage and Make-Ahead Tips
Short-Term Storage:
- Cool completely before storing
- Wrap in clean kitchen towel inside a paper bag
- Best consumed within 3 days
Freezing Instructions:
- Slice before freezing for easy portioning
- Double wrap in plastic and foil
- Label with date
- Freeze up to 3 months
- Thaw at room temperature
- Refresh in a 350°F (175°C) oven for 5 minutes
This versatile, no-yeast whole wheat bread is perfect for busy days when you want fresh, homemade bread without the wait. Its hearty texture and nutty flavor make it an excellent accompaniment to soups, stews, or simply enjoyed with butter and honey.
