Wheat 'n Yogurt Bread for Bread Machine

Total Time
3hrs 10mins
Prep 10 mins
Cook 3 hrs

This is my go-to recipe for my bread machine. I make a couple loaves every week. The recipe came in the booklet along with my machine...I wish I could find that booklet but luckily I wrote the recipe down. Since I'm messy with flour, I like to only measure these ingredients occasionally. I like to measure out all the dry ingredients, except the yeast, and store in a gallon-size baggie in the freezer. I make all at once about 6 baggies, so when I want to make a quick loaf before I go to bed, I just have to add the water, yogurt, my baggie of dry ingredients, the butter, and yeast. It's SO convenient.

Ingredients Nutrition


  1. Follow your breadmaker's instructions regarding how to add ingredients. My breadmaker requests me to do the following:.
  2. 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.
  3. 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.
  4. I set my bread maker to 'whole wheat', 'light crust', '2 lb loaf'.


Most Helpful

Delicious tall loaf with a tender inside crumb! I used sour cream instead of yogurt because I forgot to buy it! I added 1/2 cup toasted sesame seeds (because I like them), 3 scant tablespoons vital wheat gluten, and 1 teaspoon lemon juice to extend the shelf life of the bread. Also, I had to add an additional 1/4 cup water to make a smooth dough ~ After a 30 minute rise in a Pyrex loaf pan, I baked the loaf at 350F for 40 minutes. Made for Spring PAC 2011.

Kerfuffle-Upon-Wincle March 13, 2011

This is the exact recipe in my West Bend Hi Rise user guide, 2 lb. loaf: it suggests adding vital wheat gluten if you experience falling in the middle, I used the ratio of wheat and bread flours suggested in the recipe, but I went ahead and added the gluten. I replaced 1/2 tsp salt with Morton's salt substitute and went a little shy on the butter, replacing with applesauce. I thought it was an excellent loaf, perhaps a tad dry on day 2, but it does have a fairly high ratio of wheat flour, very healthy . Next time I may add a little more oil and/or applesauce. I think for sandwiches it is best sliced quite thinly. It did slice very nicely, and I imagine it will make yummy toast. I haven't tried freezing it yet, so I can't comment on how well it freezes. It made a nice tall loaf, and the light setting for my ABM was exactly the way I like it. I'll make this often, I'm sure, I was quite pleased with this recipe!

jaybee chef August 12, 2013

Here is the booklet you might be looking for. It has this recipe in it.

SunnyZ February 10, 2013

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