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    You are in: Home / Recipes / Yogurt Whole Wheat Bread Recipe
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    Yogurt Whole Wheat Bread

    Yogurt Whole Wheat Bread. Photo by Chef Joey Z.

    1/2 Photos of Yogurt Whole Wheat Bread

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 32 mins

    20 mins

    3 hrs 12 mins

    Chef Joey Z.'s Note:

    I made this bread this morning. I used soy yogurt instead of dairy. I also added a tablespoon of caraway seeds and a tablespoon of Kirkland brand Organic No-Salt Seasoning. The texture of this bread is dense and somewhat spongy. The crust is nice and crispy. This recipe makes 1 two pound loaf of bread.

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    Units: US | Metric


    1. 1
      Add all the ingredients in the order given above making sure that you do not let the yeast touch any of the wet ingredients.
    2. 2
      My machine beeps part way through the process and I added the caraway seed and the no-salt seasoning at that time.
    3. 3
      When the bread is done, using oven mitts, remove the tray from the bread machine and shake the loaf out onto a cooling rack.
    4. 4
      Cool completely before slicing and slather with some Earth Balance vegan margarine, so yummy.
    5. 5
      Bon Appetit!

    Ratings & Reviews:

    • on April 26, 2008


      This was a tasty loaf of bread that I will definitely make again. It was very good for sandwiches and I also used it to make the best French toast ever (Denny's-Style French Toast). I will definitely be making this again. The only change I made was I didn't add any seasonings or caraway seeds and I used 1% yogurt as that is what I had on hand. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Yogurt Whole Wheat Bread

    Serving Size: 1 (148 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 346.5
    Calories from Fat 43
    Total Fat 4.7 g
    Saturated Fat 0.7 g
    Cholesterol 0.8 mg
    Sodium 423.1 mg
    Total Carbohydrate 64.6 g
    Dietary Fiber 5.5 g
    Sugars 5.3 g
    Protein 12.3 g

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