Ingredients
1/2 cup plain yogurt1 package (1/4 ounce) active dry yeast1 cup warm water (110° to 115°)1 cup whole wheat flour1/4 cup toasted wheat germ1 tablespoon sugar1 tablespoon olive oil1 teaspoon salt1-2/3 to 2 cups bread flour
Preparation
Let yogurt stand at room temperature for 15 minutes. In a large bowl, dissolve yeast in warm water. Add the whole wheat flour, wheat germ, sugar, oil, salt and yogurt. Beat until smooth. Stir in enough bread flour to form a firm dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; shape into a loaf. Place in a 9x5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 40 minutes.
Bake at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool.
