Home Made Whole Wheat Yogurt Bread
I made this on the Fly
*Thank you two years of studying Culinary Arts
- 2 C Whole Wheat Flour
- 1 C Unbleached All Purpose Flour
- 1 Pinch Salt
- 1 TBSP Yeast
- 1 C Water
- Approx 1 C Home Made Unsweetened Yogurt
The Dough was Rolled into a Ball and left to Stand for 30-45 Minutes – I then Kneaded the dough for about 30 seconds and Cut in Half. The two Halves were then Shaped for a Baguette Style Loaf Pan.
I sprinkled Approx. 1/8 C Whole Wheat Flour on the pan prior to Setting the Dough – This will allow you to easily Remove the Loaves when done.
The Dough was left to Raise for 45 Minutes to One Hour. I then Preheated the Oven to 380 Degrees F, Placed the Dough inside the Oven and Left for Approx
* I Don’t use timers so I am not really sure exactly how long it took – I suggest you set for 25 Minutes and Check.
Tap the dough and listen for a Hollow Sound in the center.
Remove and Let Stand for about 15-20 Minutes if You Can Resist and then Cut in.
** I like pour 1-2 TBSP Olive Oil on a Plate, Sprinkle with Fresh Ground Pepper to Desired Level, and Sprinkle with a Pinch of Garlic Salt.
*I got the Idea from the bread served at Macaroni Grill
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