The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

The experiment continues: Yoghurt Whole-Wheat Bread

Salome's picture

The experiment continues: Yoghurt Whole-Wheat Bread

I liked the Buttermilk-Whole-Wheat-Bread which I baked just a couple days ago so much that I decided to continue with 100% whole wheat. The Buttermilk-Whole-Wheat-Bread was very soft and light, I have never seen a whole-wheat bread like this.

I adapted the recipe I used the last time. It was, for my taste, somewhat to sweet and it lacked a real crust. And I decided to substitute the buttermilk by a yoghurt-water-blend, because that's what I always got on hand here. (Whereas plain buttermilk is often hard to get.) And I increased the hydration by a lot. And I used this time a preferment, with sourdough - In order to get a deeper, less sweet flavor.

A lot of changes, you see. I wasn't to worried that anything could go wrong, because I think the reason why this bread came out so light is, first of all, proper kneading, and secondly, some acidic dairy products.


20 g mature culture
175 ml water
250 g whole-wheat flour (I always use home-ground flour)

Final dough
580 g whole-wheat flour
25 g vital wheat gluten
17 g salt
1 teaspoon dry yeast
20 g honey
30 g butter
150 g yoghurt (I used 3% fat yoghurt)
320 + 100 ml water


  1. I mixed the ingredients of the preferment and kept it over night in a warm place (I put it into the microwave, with the door a little bit open - this way, the light stays on and I get a temperature of ~81° F)
  2. The next morning, I let the remaining flour autolyse for an hour. (I mixed the flour with the gluten first, then with all of the yoghurt and 320 ml water.)
  3. Then I mixed the preferment and the flour-water-dough with the remaining ingredients (not the last 100 ml water though) and I kneaded it by hand using the Bertinet method for 15 minutes. While kneading, I incorporated another 100 ml of water. The gluten was perfectly developed, even better than the last time.
  4. first fermentation: until doubled, it took me about two hours. Then I degassed the dough very well and shaped it into a boule again.
  5. second fermentation: until doubled, it took me about 1.5 hours.
  6. I divided the dough into two pieces, preshaped them and let them rest for a couple minutes. then shaped them into sandwich loaves, rolled them in rice flour (I use whatever I've got on hand . . . coarse wheat, bran, oats . . .) and put them into bread pans.
  7. final fermentation: until the loaves reached well over the edges of the pans, about one hour.
  8. I slashed the loaves and put them in the 220° C hot oven and steamed well. After 20 minutes of baking, I took them out of the pans and baked them until done on a baking sheet. (another 20 minutes.) I covered the loaves with aluminium foil for the last ten minutes.

I think the bread had about as much volume as the last time, I'm very pleased with that. It has quite a sour flavor. It's definitely a good flavor, but for my taste it's somewhat to sour for being a sandwich bread. I will change something about that. The bread did well with the higher heat and I think that I'll bake this kind of recipe in these settings in the future. It still didn't have a crunchy crust, but that's not what I'm looking for in a sandwich bread either. I will reduce the amount of water somewhat, because it simply was harder to shape with a hydration of 86 % and the result wasn't significantly better. Maybe something around 75-80% the next time? I'm happy with the reduction of sugar though!

I think, the next time I'll bake this bread with a yeast preferment and simply add a little of sourdough to the final dough. Or should I include some whole rye for a deeper flavour? I'd like to experiment with some further additions to the dough, like soaked wheat chops or some seeds (incorporated in the dough when the gluten is developed). I'll do some more experiments, I promise!



JeremyCherfas's picture

That looks really good. The light open texture is really impressive. There does not seem to have been much oven spring but that certainly doesn't seem to matter. I'm guessing that without a tin the dough would be too slack and would spread out all over.


Salome's picture

I tried today to bake this bread without a tin. I'll post about it tomorrow! It's not a failure ;) .


erg720's picture

I'v copy the recipe. gonna try it next week


ques2008's picture

thanks for sharing.  i have never used yogurt in bread so there's always a first time!

Marjoke's picture

Just tasted the first slahs of this bread baked yeasterday evening. It smelled wonderful and the crumb was nice. Instead of rolling it through rice, I've used buckwheat semolina. This gave it an extra nutty taste.

The whole wheat flour I've used came from a real mill in our neighbourhood and it's very coarse. Because of this I left the vital gluten and used 480 gr. whole wheat flour and 100 gr. wheat flour. The result was good and the crumb looks very much as your breads on the picture.The taste is just as sour as we like.

The breads were baked in a regular tin and a tin of claywere (romertopf) because of the softness of the dough. Both the breads came out very nice.

I'm very charmed by this recipe and it's perfect for the use of different grains or the addition of a soaker.

Salome, thanks for this recipe.



Salome's picture

Hi Marjoke, I'm very happy that you like this bread! And that you achieved a similarily light crumb as I did. The flour I use is homeground, therefore coarser than store bought whole wheat flour.


Anjali's picture

Hi Majorke,

I read your response to Salome's wondreful looking bread. Iam intrested in making your version as it is not possible to get Vital Gluten. When you said you used 100gm wheat flour did you mean white flour?

Could someone direct me to the recipe for Mature culture.

Thank you


Bethany Cunningham's picture
Bethany Cunningham

This bread looks absolutely beautiful. Thank you for taking the time to post exactly what you did differently this time in such great detail. Now we all know what we need to do when trying this recipe. casino online

Dhaus's picture

I have been looking for some ww alternatives and this formula looks very promising.  I would like to see how this would turn out with a sunflower/flaxseed soaker and a preferment.