Hard flour gives this bread it a spongy texture, whole-wheat gives it the
colour and the wheat germ gives it one more layer of flavour. This yogurt
bread is full of flavour.
WHOLE WHEAT YOGURT ROUNDS
1 cup whole wheat flour
2-1/2 cups bread flour
2-1/2 tsp instant yeast
1 Tbsp sugar
1 tsp salt
1/4 cup wheat germ
1/2 cup plain 0% yogurt
1 Tbsp light olive oil
1 cup water
olive oil for brushing
- Place the whole-wheat flour, bread flour, instant yeast, sugar, salt and wheat germ in the beater bowl.
- Using the paddle attachment whisk the flour mixture.
- In a separate bowl, whisk together the yogurt, olive oil and water.
- Add the yogurt mixture to the flour mixture and mix to form dough.
- Replace the paddle attachment with the hook attachments.
- Knead the dough until very elastic.
- Oil a large bowl and place in the dough, turning it over.
- Cover with plastic wrap and let the dough double.
- Punch down dough and form into a round loaf.
- Place on a parchment lined baking sheet and brush the top with oil.
- Let the loaf double again.
- Preheat oven to 425F.
- Place the risen loaf in the oven and bake for 10 minutes
- Reduce the heat to 350F and bake until the tops and bottoms are nicely browned.
