Rustic Whole Wheat Yogurt Bread with Mixed Seeds

Ingredients

For the Bread:

• 10.6 oz (300g) whole wheat flour
• 8.45 fl oz (250ml) sour yogurt (European-style)
• ½ teaspoon (2.5g) baking soda
• 1 teaspoon (5g) salt
• 1 tablespoon (15ml) olive oil (optional, for a softer crumb)

For the Topping:

• 2 tablespoons (30g) mixed seeds:
• Rolled oats
• Pumpkin seeds
• Sunflower seeds
• Flax seeds
• 1 tablespoon (15ml) water for brushing

Step-by-Step Instructions

Preparation (10 minutes):

1. Preheat your oven to 360°F (180°C). Place a baking sheet or dutch oven inside to heat.
2. Line a baking sheet with parchment paper if not using a dutch oven.

Making the Dough (15 minutes):

1. In a large mixing bowl, whisk together the whole wheat flour, baking soda, and salt.
2. Create a well in the center of the dry ingredients.
3. Gradually pour in the sour yogurt, stirring with a wooden spoon.
4. Add olive oil if using.
5. Mix until a shaggy dough forms.
6. Turn onto a lightly floured surface.
7. Knead for 5-7 minutes until the dough becomes smooth and non-sticky.

Shaping and Finishing (5 minutes):

1. Form the dough into a round loaf shape.
2. Transfer to prepared parchment paper.
3. Using a sharp knife, score the top with an ‘X’ pattern, about ½-inch deep.
4. Brush the surface with water.
5. Generously sprinkle with mixed seeds.

Baking (30-35 minutes):

1. Carefully transfer the bread to the preheated baking sheet or dutch oven.
2. Bake for 30-35 minutes until golden brown.
3. The bread should sound hollow when tapped on the bottom.
4. Cool on a wire rack for at least 30 minutes before slicing.

Nutritional Information

(Per slice, based on 12 slices)

• Calories: 120
• Protein: 4g
• Carbohydrates: 22g
• Fiber: 3g
• Fat: 2g
• Sodium: 185mg

Total Time:

• Prep Time: 30 minutes
• Baking Time: 30-35 minutes
• Cooling Time: 30 minutes
• Total Time: 1 hour 35 minutes

Pro Tips and Tricks

1. Temperature Matters: Use room temperature yogurt for better incorporation.
2. Don’t Overwork: Knead just until the dough comes together to avoid toughness.
3. Steam Effect: Place a small pan of water at the bottom of the oven for a crispier crust.
4. Testing Doneness: Internal temperature should reach 190°F (88°C).

Variations and Substitutions

1. Flour Options:

• Replace up to 50% with all-purpose flour for a lighter texture
• Try spelt flour for a nuttier flavor
• Add 2 tablespoons of wheat germ for extra nutrition

1. Yogurt Alternatives:

• Buttermilk
• Kefir
• Plant-based yogurt with 1 tablespoon lemon juice

1. Seed Variations:

• Everything bagel seasoning
• Sesame seeds only
• Crushed walnuts or pecans