Greek Yogurt Bread

I found this recipe on the web but have changed it slightly. The original recipe call for natural low fat yogurt which I swaped for Greek yogurt it also called for 1 tablespoon of sugar which I substituted organic honey. It makes a lovely moist loaf which keeps very well for 3 days.

• Ready In: 3 hrs
• Serves: 6-8
• Yields: 1 Loaf

Ingredients

• 2  cups whole wheat flour (I use organic)
• 1  cup white bread flour (I use spelt)
• 1  tablespoon  organic honey
• 2⁄3 teaspoon salt
• 1 1⁄2 tablespoons  yeast
• 1  cup  Greek yogurt
• 1⁄2 cup water

Directions

1. Mix all ingredients together, I use my stand mixer with the dough hook.
2. Let mixer kneed the dough for about 5 minutes.
3. Dough should be moist and pliable but not sticky, if it is dry add more water, if it is too sticky add a little extra flour.
4. Coat a bowl with a little oil place dough in the bowl and cover with cling wrap and leave for about 1 hour or till doubled in size.
5. Once doubled in size dust bench lightly with flour turn out dough and lightly press down to remove a little of the air.
6. Form into your choice of loaf, I like to use a proofing basket, but you could use a tin or free form.
7. Let the loaf rise for another 40 min to 1 hour.
8. Pre heat your oven to super hot 450 F/ 250°C.
9. I use a pizza stone but it can go straight in the oven on a tray if you don't have one.
10. Leave oven temp on high for 10 min then reduce to 375 F/ 190 C for a further 20 minute.
11. Enjoy!