Yummy Whole Wheat Yogurt Bread

Whole wheat yogurt bread proves whole grain loaves don’t have to be dense bricks. The yogurt does double work, adding tang and tenderizing the crumb so it slices clean instead of crumbling apart. The acid in the yogurt also softens the gluten in whole wheat flour, which is what makes most all-wheat breads come out so tough.

Sesame seeds knead into the dough rather than getting sprinkled on top. They give a quiet nutty crunch through every slice and add a hit of healthy fat and minerals. Skim milk powder bumps up the protein for a sturdier rise without weighing things down.

The bread machine handles every step. Whole wheat mode is best because it adds a longer first rise to give the heavier flour time to hydrate and develop. Use rapid bake if you are in a hurry, but expect a slightly tighter crumb.

Kitchen Tips

• Bring the yogurt to room temperature first. Cold yogurt slows the yeast right down.
• Add the wet ingredients first if your machine specifies that order, otherwise follow this recipe as written
• Brush the crust with melted butter and sprinkle extra sesame seeds for a bakery-style finish
• A loaf this dense slices best after fully cooling, at least an hour out of the pan
• Freeze sliced ahead. The bread toasts beautifully straight from the freezer.

Variations

• Sub Greek yogurt for thicker tang and a denser crumb
• Use 2 tablespoons of honey instead of sugar for a floral sweetness
• Stir in 2 tablespoons of flax seed or oat bran for extra fiber