Yogurt Honey Sandwich Bread
Makes 1 loaf
Equipment
- Large Bowl
- Whisk
- Plastic wrap
- 9×5“ loaf pan
- Wire rack
Ingredients
- 360 g bread flour plus more for dusting
- 30 g wheat germ
- 8 g kosher salt
- 7 g instant yeast
- 230 g room temp water
- 40 g honey
- 125 g full fat greek yogurt
- Oil for greasing
Instructions
- In a large bowl, whisk flour, wheat germ, kosher salt, and yeast until combined.
- Add in water, honey, and yogurt and mix with your hands until a shaggy dough is formed. It will be a bit sticky.
- Dust a clean surface with flour, and transfer dough to the surface.
- Flour your hands and knead dough for 3-5 minutes until the dough is no longer super sticky and a smooth ball is formed. You can add light dustings of flour as needed to keep the dough from sticking to the counter.
- Transfer dough to a lightly oiled large bowl and cover with plastic wrap. Let rise at room temperature for 2 hours. The dough should be about doubled.
- Punch down dough and transfer to a floured surface. Press dough out with your hands into a rectangular shape.
- Form a loaf by folding the side of the dough closest to you up, and then each side of the dough in towards each other. Next, fold the farthest side of the dough in towards yourself. *see video
- Pinch the bottom and side seams together with your fingers. Flip the seam over so that it is now on the bottom. Use your hands to rock the dough side to side a few times to elongate the dough into a nice loaf shape. Don’t be too concerned with your shaping, it doesn’t have to be perfect! *see video
- Place loaf, seam side down, in a lightly greased 9" x 5" loaf pan and cover with a towel. Let rise 1-1.5 hours. The dough should spring back slowly when gently pressed with your finger. The loaf should also be domed and come up about 1 inch above your loaf pan. **
- While dough rises, preheat oven to 350ºF.
- Once risen, bake bread for 30-35 minutes until golden. The bread should sound hollow when you tap the bottom of the loaf with your finger. Mine takes the full 35 minutes in my oven.
- Transfer loaf to a wire rack to cool completely. It is super important to let the loaf fully cool before slicing!
- Store any leftovers wrapped in plastic wrap on the counter.
Notes
**This time varies depending on the temp of your kitchen
This is how the bread should look before baking! Domed and puffed up above the loaf pan 🙂
Tried this recipe?Let us know how it was!
