Yogurt herb bread is moist and delicious, and so easy to make! Double the recipe and freeze a loaf for later.
This is a great recipe using yogurt to help break down the phytic acid found in grains. Phytic acid is considered an “anti-nutrient” because it interferes with the absorption of the vitamins and minerals found in whole grains. Historically, breads were made with soaked grains, allowing the breakdown of these phytic acids and an increase in vitamin levels. Soaking also allows for a more tender baked product, more like a bread made with white flour. Which is why this whole grain yogurt herb bread is so soft and tender (and good for you!)
The lactobacilli found in the yogurt also help break down the complex starches, irritating tannins and difficult-to digest proteins that are present in most breads.
OK, so this bread is healthy, but it is also great tasting! It goes well with soups and salads, and we enjoy it warmed with butter and cream cheese on top. During baking, the herbs will fill the house with a pleasant aroma, making you happy to be at home.
The recipe comes from Sally Fallon’s Nourishing Traditions. Because it is so moist, for my last batch I divided it into two bread pans, so the centers come out done without overcooking the tops of the breads.
YOGURT HERB BREAD
Makes 1 9×4-inch pan or two half pans.
3 cups freshly ground spelt, kamut, or whole wheat flour
2 cups plain whole yogurt
1/2 cup filtered water
3 large eggs, lightly beaten
1 teaspoon salt
2 teaspoons baking soda
1/4 stick melted butter
1/3 cup maple syrup
1 teaspoon dried dill
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon basil
1/2 teaspoon tarragon
Mix flour with yogurt and water, cover and leave in a warm place for 12-24 hours. The bread will rise better if soaked for 24-hours.
Place flour mixture in food processor and process for several minutes. (I skip this step and mix by hand.)
Add the remaining ingredients and process until well blended. Pour into well-buttered and floured loaf pan. Bake at 350 degrees for at least 1 1/2 hours, or until toothpick comes out clean. When I divided my mix between two pans this last batch, mine were done in less than an hour.
Excellent paired with homemade carrot ginger soup.
Want to give it a try?
Let me know how you enjoy it, and any ideas for recipes to pair it with.
In health and happiness,
~ Michelle
hi! I just tried this recipe from the NT book, and had the same thing happened you describe- well done outside and mushy inside. Good to know splitting it into two pans works. I’m wondering if you tried baking it at a lower temp for longer- that was my first thought. Maybe ill try it and let you know how it turns out.
Let me know if the lower temp/longer cooking works. It took forever as it was! I do enjoy this bread, it is tasty, nourishing, and fills me up, and I enjoy it with soup. It does spoil quickly, so I think in the future I will try freezing some for later.
Let me know your results…
M
Hi Michelle,
I am a big believer in yogurt & this bread sounds absolutely wonderful and so healthy. Thanks for Real Food Fridays. Pinned & tweeted!
Thanks Marla, have a good weekend!
Hi Michelle,
Just a note to let you know that I have chosen your post as one of features on this weeks Real Food Fridays blog hop that goes live every Thursday @ 7pm EST. Thank you for sharing your valuable information and being part of Real Food Fridays mission!
This bread looks marvelous. I often bake scones with yogurt and get wonderful results. I wonder if adding baking powder would give it a little more bubble action and permit the heat to penetrate the interior faster. Pinning so I can try soon. Glad to find on RFF! And thank you for visiting my virtual kitchen.
You know, the baking powder is an excellent idea. The bread tends to be dense and heavy, and I’m sure the baking soda would improve the texture. Thanks for sharing your idea Kathryn.