Soaked Grain Yogurt Herb Bread

 

 

 

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