Happy New Year! I’m a bit late for this. My husband’s last days of Christmas vacation were Sunday and Monday and we spent as much time as possible frolicking and playing and very little time on the computer. It was a fabulous vacation full of games, parties, friends, food, and afternoons reading books in front of a roaring fire. Going back to work is a rough transition after 12 days off! We are adjusting… slowly…
The New Year is a time for making healthy food choices (even if we are only fooling ourselves for a few weeks!) and this bread is one of those. A third of the flour in this bread is whole wheat, providing a nutty healthiness. Yogurt is high in protein and calcium and here it makes a soft, pillowy bread that’s perfect for sandwiches or toast. I especially love it with butter and homemade jam. (I will talk more about homemade jam in the spring when strawberries are making their debut and again this summer when all the rest of my favorite fruits come into season. 
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Source: Food.com
This airy bread will trick you into thinking it's made with all white flour. Don't be fooled! There's wheat flour and wheat germ in here too!
Ingredients
Instructions
- Combine all the ingredients in the bowl of a standing mixer and knead on low for 8 minutes, until the dough is smooth and elastic. Transfer to a greased bowl and cover lightly with plastic wrap. Let dough rise until doubled in size, 1-2 hours.
- Gently transfer dough to a work surface and pat into an 8x14-inch square. Starting with the side closest to you, roll the dough into a cylinder, pinching together the ends. Place the dough into a well greased 9x5-inch bread ban, seam side down, and lightly cover with plastic wrap. Let rise until dough has almost doubled in size, about 1 hour.
- Meanwhile, preheat the oven to 375. Bake the bread for 45-55 minutes, tenting it with aluminum foil for the last 15 minutes if the crust is browning too much. The internal temperature of a fully cooked loaf of bread will be 206 degrees.
- Immediately remove bread from the pan and place on a wire rack. Let cool completely before cutting.
5 responses so far ↓
1 Tanya // Jan 4, 2012 at 1:39 pm
MMMM looks delicious! Do you think I could substitue honey for the maple syrup?
2 Paula // Jan 4, 2012 at 2:51 pm
Sure! Why not?
3 Baltic Maid // Jan 8, 2012 at 8:01 pm
I love this bread. It’s looks delicious! I will have to make this soon!!! Thanks for sharing!
4 Kathy // Jan 14, 2012 at 11:52 am
I made this 3 days ago but added in some cinnamon when I was rolling it up. I absolutely loved it! Today, I’m making it again, but with more cinnamon so I can get a nice swirl in it & maybe add in some raisins too! Plus, I finally have a great way to rid of the almost-expired, odd textured Greek yogurt in my fridge
5 Kelsey // Apr 23, 2013 at 8:20 am
For someone who has been afraid of using yeast (I know, it’s weird!) this seems like a great starter recipe to ease me into the world of bread-making
Thanks.