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Wholesome Wholemeal Yoghurt Bread – A Healthy Everyday German Bake
Discover how to bake wholesome wholemeal yoghurt bread with linseeds and coriander. A healthy, easy German recipe perfect for everyday enjoyment.
📖 What is it
Discover how to bake wholesome wholemeal yoghurt bread with linseeds and coriander. A healthy, easy German recipe perfect for everyday enjoyment.
🛒 Ingredients
- ✓ 300 g wholemeal wheat flour
- ✓ 200 g plain flour
- ✓ 2 level tsp salt
- ✓ 2 tbsp linseeds
- ✓ 1 tsp dried coriander
- ✓ 200 ml milk
- ✓ 150 g natural yoghurt
- ✓ 20 g fresh yeast
- ✓ 1 tsp sugar
- ✓ water, for brushing
This recipe is also available in German .
Wholemeal yoghurt bread is a traditional German-inspired loaf combining wholemeal wheat flour and natural yoghurt to create a light, flavourful bread with a crisp crust. Popular in regions like Bavaria and Swabia, this nourishing bread balances rustic wholesomeness with subtle spice from dried coriander, making it ideal for everyday baking and vegetarian diets.
👨🍳 Preparation
- 1
Mix the wholemeal flour, plain flour, salt, linseeds and dried coriander together in a large bowl.
- 2
Warm the milk and yoghurt gently until the mixture is just lukewarm.
- 3
Crumble the fresh yeast into the milk and yoghurt mixture, then stir in the sugar until the yeast has dissolved completely.
- 4
Pour the yeast mixture into the flour and knead thoroughly, either by hand or with a stand mixer, until you have a smooth, supple dough.
- 5
Cover the dough and leave it to rise in a warm place for about 2 hours, or until it has noticeably increased in size.
- 6
Knead the dough briefly once more, then shape it into a round loaf.
- 7
Slash the top several times at an angle and cover the loaf with a clean tea towel.
- 8
Leave it to rest for a further 30 minutes so it can rise again.
- 9
Heat the oven to 200°C conventional.
- 10
Brush the loaf lightly with water before baking to help create a crisp crust.
- 11
Bake on the middle shelf for about 60 minutes, until golden brown and cooked through.
- 12
Leave the bread to cool completely on a wire rack before slicing.
🧠 Why It Works
This bread’s success lies in the balance of wholemeal flour’s hearty texture with the acidity and moisture of natural yoghurt, which tenderises the crumb and enhances flavour complexity. Linseeds contribute nuttiness and fibre, while dried coriander adds a warm, aromatic note that complements the bread’s mild tang. The fresh yeast ensures a gentle rise, creating a light yet substantial crumb, and brushing with water before baking produces a crisp, authentic crust. This interplay of fat, acid, and salt reflects traditional German baking principles, delivering a loaf that is both wholesome and gastronomically satisfying.
🛠️ Troubleshooting
My wholemeal yoghurt bread is too dense; how can I make it lighter?
Ensure the yeast is fresh and active, and allow sufficient rising time in a warm environment. Using yoghurt adds tenderness, but avoid overloading with wholemeal flour. A splash of cider vinegar can also help lighten the crumb.
The crust of my bread is not crisp after baking; what should I do?
Brush the loaf with water before baking and bake on the middle shelf at 200°C. Avoid covering the bread immediately after baking to let the crust dry and crisp on a wire rack.
How do I prevent the bread from drying out when reheating?
Reheat the bread wrapped loosely in foil at a moderate oven temperature (around 160°C) for 10–15 minutes to retain moisture without drying the crumb.
Can I prepare the dough in advance and bake later?
Yes, after the first rise, you can refrigerate the dough overnight. Bring it to room temperature before shaping and the second rise to ensure proper fermentation and texture.
💡 Tips and Variations
- •
For a richer version, swap the milk for buttermilk and add 50 g walnuts for extra texture and flavour.
- •
If you have one, use a stand mixer with a dough hook to make the dough especially elastic and to help it rise beautifully.
- •
What makes this loaf stand out is its generous wholemeal content and that fresh, slightly tangy yoghurt note.
- •
For a dairy-free version, use a plant-based yoghurt alternative and replace the milk with soya milk.
- •
You can use chia seeds instead of linseeds if you’d like to vary the texture and nutritional profile.
- •
A small splash of cider vinegar in the dough can help make the crumb even lighter and sharpen the flavours nicely.
- •
For a quick gluten-free and vegan adaptation, use a gluten-free flour blend and plant-based yoghurt, but do keep an eye on the yeast and allow a little extra rising time if needed.
- •
The real secret of this loaf is the combination of yoghurt and a long rise, which gives it a light crumb and plenty of flavour.
📦 Storage
Keep the bread in a bread bin or a cotton bag so it stays fresh and crusty for up to 3 days. For longer storage, slice it and freeze it.
🍷 Pairing
This wholesome wholemeal yoghurt bread pairs exquisitely with a German Riesling Kabinett, whose crisp acidity and subtle fruitiness harmonise with the bread’s gentle tang and coriander notes. A Silvaner from Franconia complements the loaf’s nutty linseed flavour with its mineral-driven freshness and moderate body. For an international touch, an Italian Verdicchio offers bright acidity and herbal nuances that echo the bread’s aromatic warmth, creating a refined and balanced tasting experience that honours German culinary traditions.
❓ F.A.Q.
Can I use dried yeast instead of fresh yeast for this wholemeal yoghurt bread?
Yes, you can substitute fresh yeast with dried yeast by using about one-third of the fresh yeast amount. Dissolve the dried yeast in the lukewarm milk and yoghurt mixture and allow it to activate for 5–10 minutes before mixing with the flour.
How can I make this wholemeal yoghurt bread dairy-free?
Replace the natural yoghurt with a plant-based yoghurt alternative such as soy or almond yoghurt, and swap the milk for a plant-based milk like soya or oat milk. This maintains the bread’s moisture and tang while keeping it vegan and dairy-free.
What is the best way to store wholemeal yoghurt bread to keep it fresh?
Store the bread in a bread bin or a cotton bag at room temperature to preserve its crust and freshness for up to three days. For longer storage, slice the bread and freeze it in an airtight container or bag.
Why does the bread need two rising periods?
The first rise allows the yeast to ferment and develop flavour while expanding the dough. The second rise after shaping relaxes the gluten and ensures a light, airy crumb with a tender texture, which is especially important for wholemeal breads.
Can I add nuts or seeds to this wholemeal yoghurt bread?
Absolutely. Adding walnuts or substituting linseeds with chia seeds enhances texture and nutritional value. Incorporate them during the initial mixing stage to ensure even distribution.
🏛️ History and Tradition
Wholemeal yoghurt bread is rooted in traditional German baking, where combining whole grains with fermented dairy products has long been a method to enhance flavour and texture. Historically popular in southern Germany, especially Bavaria and Swabia, this bread reflects the region’s emphasis on wholesome, rustic ingredients and slow fermentation. Its use of fresh yeast and yoghurt aligns with centuries-old practices of natural leavening and dairy integration, often enjoyed during everyday meals and festive occasions alike. This recipe embodies authentic German culinary heritage, reinforcing Alltagsküche’s commitment to cultural and gastronomic authenticity.
If you’re after a reliable everyday loaf with plenty of flavour and a lovely soft crumb, this one is well worth a go. It’s wholesome, comforting and wonderfully versatile, whether you serve it at breakfast, alongside soup, or simply with a bit of butter. Bake it for your household, share a loaf with friends, and enjoy the simple pleasure of homemade bread fresh from your own oven.
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