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Delicious Yogurt Wheat Bread with Wheat Germ

Finally a wheat bread my husband does not complain about eating! I am always looking for a way to add more fiber without losing taste and wheat germ ticks that box for me. This will be your next go to bread!

We’ve been making bread for years!  It’s cheaper and it taste much better.  Plus it doesn’t have all of the preservatives found in the store-bought variety.   This bread not only taste good but it is very good for you. It has just the right amount of wheat flour. In this recipe, the addition of yogurt makes for a rich and delicious bread.  Adding a little wheat germ increases the fiber content without changing the flavor.   This bread also freezes very well, I’ll include some freezer instructions at the end of this post.  

Equipment for making bread

Stand Mixer

I like to use a stand mixer with a bread hook attachment for this recipe because I like the process of making bread without the work of kneading. 

Bread Maker

I love bread makers! It is so great to just add the ingredients in and walk away. I have to be honest, I usually don’t use a bread maker to bake the bread but to complete the process of the dough especially if time is an issue for me.

By Hand

You can also make this recipe by hand, which can be a bit therapeutic to be honest.  

However you choose, delicious wheat bread will be the output that you’ll want to make again and again.

Let's make Yogurt Wheat Bread!

Stand Mixer

  1. Measure yogurt and let sit in measuring cup at room temperature for 15 minutes. 
  2. Heat water between 110° F and 115° F.  If the yeast is too cold it will take longer to activate if it is too hot then it will die.
    • Be mindful if you are placing the heated water in a cold bowl because it will cool the water. I usually aim for about 118° F and after adding the water to the bowl it will cool to about 112° F
  3. Add water and yeast to a large bowl or stand mixer bowl; stir.
  4. Let stand for at least 10 min. When you start to see these bubbles you will know your yeast has activated.
  5. Turn the mixer on low then add: sugar, olive oil, whole wheat flour, wheat germ and yogurt.
  6. Add salt.
  7. Slowly incorporate flour 1/4 cup at a time until all the flour is mixed in.
  8. Using the stand mixer with dough hook on low speed (1-2) for 8 minutes. This is a sticky dough.  
  9. Lightly flour a surface and remove dough from mixer then knead the dough a few turns about 5. Put the palm of your hand in the center of the dough and press down and away from you. Fold the dough back into a ball and repeat.  Poke your finger in the dough to be sure it springs back.  If not keep kneading.
  10. Place 1/8 teaspoon of olive oil a large bowl spreading evenly then add dough turning once so the top is oiled and cover bowl with a cloth.
  11. Place in a warm dry place for 1 hour or until the dough doubles in size. I like to set my oven at 170° then turn off and place the dough inside the oven.
  12. After the dough has risen punch down. 
  13. Grease the loaf pan then add parchment paper so the loaf does not stick to the pan.  Add dough, cover and place back in your warm dry place for about 1 hour. If you use an oven then preheat again to 170° F and turn off once the oven is preheated. 
  14. After the dough has risen again, remove from oven then preheat oven to 375° F and bake for 30 minutes.
  15. Cool completely on a wire rack.

Bread Maker

  1. Measure yogurt and let sit in measuring cup at room temperature for 15 minutes. 
  2. Heat water between 110° F and 115° F.  If the yeast is too cold it will take longer to activate if it is too hot then it will die.
    • Be mindful if you are placing the heated water in a cold bowl because it will cool the water. I usually aim for about 118° F and after adding the water to the bowl it will cool to about 112° F
  3.  Add:
      • water
      • olive oil
      • yogurt
      • wheat flour
      • wheat germ
      • sugar
      • salt
      • Remainder flour
      • Make a little volcano in the center of the flour with your finger and add yeast to the volcano
  1. Select the recipe size (1~1/2 pounds) and select the whole grain or basic white.
    • I personally select the dough setting and then complete steps 12-15 in the stand mixer instructions.

By Hand

  1. Measure yogurt and let sit in measuring cup at room temperature for 15 minutes. 
  2. Heat water between 110° F and 115° F.  If the yeast is too cold it will take longer to activate if it is too hot then it will die.
    • Be mindful if you are placing the heated water in a cold bowl because it will cool the water. I usually aim for about 118° F and after adding the water to the bowl it will cool to about 112° F
  3. Add water and yeast to a large bowl; stir.
  4. Add:
    • sugar
    • olive oil
    • yogurt
    • wheat flour
    • wheat germ
      • mix with your hands slowly letting the ingredients combine
    • 1 cup of flour
    • salt
      • mix with your hands slowly letting the ingredients combine working into a ball
    • 1 cup of flour
      • slowly add flour working the dough into a ball 
  5. Flour a surface and knead the dough for about 8 – 10 minutes. Put the palm of your hand in the center of the dough and press down and away from you. Fold the dough back into a ball and repeat. The dough will be very sticky.  Poke your finger in dough to be sure it springs back.  If not keep kneading.
  6. Place 1/8 teaspoon of olive oil a large bowl spreading evenly then add dough turning once so the top is oiled and cover bowl with a cloth.
  7. Place in a warm dry place for 1 hour or until the dough doubles in size. I like to set my oven at 170° then turn off and place the dough inside the oven.
  8. After the dough has risen punch down. 
  9. Grease the loaf pan then add parchment paper so the loaf does not stick to the pan.  Add dough, cover and place back in your warm dry place for about 1 hour.  
  10. After the dough has risen again, remove from the oven then preheat oven to 375° F and bake for 30 minutes.
  11. Cool completely on a wire rack.

Freezing Homemade Egg Bread

One of the downsides to homemade bread is that it molds quickly, especially in the summer months.    The bread does not have the  preservatives found in the store-bought kind.   This is OK, we don’t want to be eating those preservatives anyway, and the problem can be easily solved with a freezer.

  1. Allow the bread to cool completely
  2. Wrap in plastic wrap then depending on the loaf size place in a freezer bag or wrap with tin foil and place the loaf in the freezer.

I like to slice the entire loaf, then wrap the slices in bundles of two, and store in a freezer bag.   This is perfect for making sandwiches, but bundle them in whatever quantity you tend to use them in.   They should still be easy to separate even though they were bundled together. To eat from freezer, separate the slices and toast or place on a paper towel until soft. I personally prefer toasting because it is better for your digestive system.  

Homemade bread takes a little time and effort, but the taste and aroma can’t be beat! Check out our egg bread recipe as well. It is great for kids and people who don’t like a strong wheat flavor. 

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