Wheat Germ Yogurt Bread
Submitted by Riffel
Soft, tangy wheat germ yogurt bread with honey, molasses, and bran for a nutrient-rich homemade loaf. Egg-washed and topped with crunchy wheat germ for a bakery-worthy finish.
YIELD
1 loafPREP
25 minCOOK
30 minREADY
90 minYogurt in bread dough might sound unusual, but it’s a baker’s secret weapon. It adds a gentle tang and extra moisture that keeps the crumb soft for days.
Honey and molasses work together here, giving the loaf a complex sweetness with deep, almost caramel-like undertones. Wheat germ and bran boost the nutrition without making the bread heavy or dry.
The egg wash and wheat germ sprinkle on top give you a golden, slightly crunchy crust that looks like it came from an artisan bakery.
Kitchen Tips
- Heat the yogurt mixture to 115-120 degrees (warm to the touch, not hot) so you activate the yeast without killing it
- Knead for a full 4 to 5 minutes; this dough needs the gluten development to rise properly with the heavier whole grain add-ins
- Brush with beaten egg right before baking for a glossy, professional-looking crust
- Let the loaf cool completely on a wire rack before slicing; cutting too early compresses the soft crumb
Ingredients
Directions
In a large bowl, mix whole wheat flour, dry milk, salt and undissolved yeast.
Combine water, yogurt, honey, molasses and margarine in saucepan and heat (115-120 degrees).
Add liquids to dry ingredients and beat vigorously.
Add half of white flour and beat again.
Stir in wheat germ and bran. Add enough additional flour to make a soft yet manageable dough.
Knead 4 to 5 minutes.
Place in greased bowl and let rise until doubled.
Punch down. Shape and place in 9 x 5 inch loaf pan.
Cover. Let rise until almost double. Brush with egg and sprinkle with wheat germ.
Bake at 350℉ (180℃) for 25 to 35 minutes. Cool on wire racks.
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