Higher-protein Greek yoghurt bread
Vegetarian
A soft, slightly tangy tin loaf made with strained Greek yoghurt, part wholemeal flour and a little vital wheat gluten, giving more protein per slice than an ordinary white loaf.
Higher-protein Greek yoghurt bread is an International bread, ready in about 3 hours 45 minutes and made with bread flour and greek yogurt. It serves 14 and is rated easy to cook.
No licensed photograph of this dish yet.
- Prep
- 25 min
- Cook
- 35 min
- Rest
- 2 h 45 min
- Total
- 3 h 45 min
- Serves
- 14
- Level
- Easy
- Calories
- 140
Method
Step 1
Whisk the vital wheat gluten (opens in a new tab) into the flours with the yeast. Add the yoghurt, water, honey (opens in a new tab) and oil and mix to a dough; rest 10 minutes, add the salt and knead 10 minutes until smooth and stretchy.
- 15 min
- Mixing bowl (opens in a new tab)
- Stand mixer (opens in a new tab)
- Kitchen scale (opens in a new tab)
Mix the gluten into the dry flour first or it forms rubbery lumps.
How it looks · Photo: Kampus Production on Pexels Step 2
Cover and leave until doubled, 60–75 minutes (yoghurt dough can be a little slower).
- 70 min
Step 3
Shape into a tight log and place in an oiled 900 g loaf tin (opens in a new tab). Brush with water and press on the seeds if using.
Step 4
Proof until the dough crowns 1–2 cm above the rim, 45–60 minutes. Heat the oven (opens in a new tab) to 200 °C.
- 50 min
- 200°C
Step 5
Bake 30–35 minutes until well browned and 93–96 °C inside (tent with foil after 20 minutes if darkening). Cool fully on a rack before slicing.
About this dish
- Origin
- Not attributed to one place · Origin uncertainA modern home-baking recipe.
- Dish
- Breakfast · Lunch · Breads & flatbreads
- Cooking method
- Oven-baked, Fermented
- Taste
- tangy, mild, nutty
- Diet
- Vegetarian (lacto-ovo) · No nut ingredientsWorked out from the ingredients. How labels work
All labels
Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · DASH-style - Good for
- Everyday · Meal-prep friendly · Freezer-friendly
- Cook more with
- Bread flour · Greek yogurt · Whole-wheat flour · Instant yeast · Honey
- Techniques
- Baking · Kneading · Fermentation
Allergens
- Contains: Milkfrom greek yogurt
- Contains: Wheatfrom bread flour, whole-wheat flour, vital wheat gluten
- Contains: Glutenfrom bread flour, whole-wheat flour, vital wheat gluten
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
140 kcal per serving
Calculated1 serving ≈ 59 g · recipe makes 14
Where the energy comes from
- Protein 20%
- Carbohydrate 65%
- Fat 16%
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Energy | 140 kcal | 239 kcal |
| Protein | 6.9 g | 11.8 g |
| Carbohydrate | 22.8 g | 38.9 g |
| Net carbohydrate | 21.3 g | 36.5 g |
| Sugars | 1.7 g | 2.9 g |
| Added sugars | 0.9 g | 1.5 g |
| Fibre | 1.4 g | 2.4 g |
| Fat | 2.5 g | 4.2 g |
| Saturated fat | 0.7 g | 1.1 g |
| Trans fat | — | — |
| Cholesterol | 2 mg | 4 mg |
| Sodium | 229 mg | 392 mg |
| Salt equivalent | 0.6 g | 1 g |
Vitamins & minerals per serving
- Potassium
- 80 mg
- Calcium
- 28 mg
- Iron
- 1.3 mg
- Magnesium
- 18 mg
- Vitamin A (RAE)
- 0 µg
- Vitamin C
- 0 mg
- Vitamin D
- 0 µg
- Vitamin B12
- 0.1 µg
- Folate (DFE)
- 77 µg
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- Optional ingredients are not included: sunflower seeds.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Tips
- Yoghurt and honey brown quickly — use the thermometer rather than crust colour to judge doneness.
Common mistakes
- Skipping the gluten gives a dense, squat loaf because the yoghurt weighs the dough down.
Serve with
- Toast and top with eggs, cottage cheese or nut butter.
Storage
- Wrapped at room temperature 3 days; freeze sliced up to 1 month.
Reheating
- Toast from frozen.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Recipe DNA
How this dish is built
Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.
What the dish is built around
Main ingredient
- Bread flour300 g
- Whole-wheat flour100 g
- Greek yogurt250 g
Baker’s notes
Customise in Bread & BakeryTimeline and readiness cues
Mix and knead · about 25 min
Weigh everything. Knead until smooth and elastic: a small piece stretches thin enough to see light through (the windowpane test).
First rise (bulk) · about 1 h 10 min
About doubled, domed, jiggly, with bubbles on the sides. A floured finger poked in leaves a dent that fills slowly.
Final proof · about 50 min
Poke test: the dent springs back slowly and only partly. Springs back fast = needs longer; doesn't spring back = over-proofed, bake now.
Bake · about 35 min at 200 °C
Deep golden; bread sounds hollow when tapped underneath, or reads 93–96 °C inside (enriched breads 88–90 °C).
Cool · about 45 min
Cool on a rack before slicing — the crumb is still setting; cutting hot bread makes it gummy.
- Start to finish: about 3 h 45 min. Times are a guide — warmth changes everything; follow the cues.
The dough
| Ingredient | Role | Weight | Baker’s % |
|---|---|---|---|
| Bread flour | Flour | 300 g | 69.8% |
| Whole-wheat flour | Flour | 100 g | 23.3% |
| Vital wheat gluten | Flour | 30 g | 7% |
| Greek yogurt | Other liquid | 250 g | 58.1% |
| Water | Water | 150 g | 34.9% |
| Honey | Sugar | 15 g | 3.5% |
| Olive oil | Fat | 14 g | 3.1% |
| Salt | Salt | 8 g | 1.9% |
| Instant yeast | Yeast | 7 g | 1.6% |
- Total flour
- 430 g
- Hydration
- 34.9%
- With milk, eggs…
- 82%
- Wholegrain
- 23.3%
Hydration = water ÷ flour × 100. Milk is about 87% water and eggs about 75%, so they’re shown separately as “with milk, eggs…”.
- Wet dough (over 75%) — sticky; use wet hands and folds instead of kneading. Ciabatta, focaccia and open sourdough.
- Milk, eggs and other liquids add about 47 points of extra water, so it handles like a 82% dough.
- Salt 1.9% — normal for bread.
If something goes wrong
Pale crust
Likely causes
- Oven too cool
- Too little sugar or no milk/egg for browning
- Over-fermented (yeast ate the sugars)
What to do
- Check the oven with a thermometer
- Brush with egg wash or milk
- Shorten the fermentation
Burnt bottom
Likely causes
- Tray too close to the heat
- Dark tray absorbs more heat
- Too much sugar in the dough
What to do
- Bake on the middle shelf
- Double up trays or use a light-coloured one
- Lower the temperature 10–15 °C and bake a little longer
Reviews & corrections
Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.
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