Monet Shares her Favorite Recipe for Honey Yogurt Wheat Bread!

Your host for today is Monet from Anecdotes and Apple Cores!  If you want to learn a bit more about her, be sure to check yesterday’s post where we asked Monet which dish she liked to cook for company.  I am now going to pass the spotlight over to Monet.  Let’s bake some bread!

I am a relatively new blogger, but over the past six months, I’ve been introduced to one of the most supportive and encouraging communities I’ve ever been a part of.  My blog, Anecdotes and Apple Cores, started out as a way for me to express myself in writing and to post some of my baking adventures.

My sweet grandmother first instilled a love of baking in me when I was 5 years old.  I remember coming over to her house and watching her knead dough, shape rolls and gently lather warm butter over their golden tops.  After years of watching her bake and enjoying the many desserts and breads she so lovingly created, I began to bake for my family and friends.

Honey Yogurt Wheat Bread


3.5-4 cups of Whole Wheat Flour (I use a combo of White Whole Wheat and Regular)
3/4 TBSP of Instant Yeast
3 TBSP Honey
2 TBSP Vital Wheat Gluten
1 tsp salt
1 Cup warm water (110 degrees)
1 Cup plain yogurt (Greek yogurt or regular)


1.  In a large bowl, combine all of your ingredients.  Using the paddle attachment on your stand mixer or a large wooden spoon, stir until all ingredients are combined.  Cover your bowl loosely with plastic wrap and allow to sit for 5-10 minutes.  (This allows the gluten to develop).

2.  Using the dough hook on your stand mixer, knead for 5-10 minutes, adding additional flour or water.  Your dough should come together in a ball and should be moist but not sticky.  (Determining if your dough needs more moisture or more flour takes practice!  You will have to experiment in order to learn what kind of dough will rise best in your particular climate.)

3.  Transfer your dough to a lightly oiled bowl.  Cover with plastic wrap and allow to rise in a warm place. (I like to turn my oven to warm while I’m kneading the dough, shut the oven off, and then let my dough rise in the warm oven)  Allow for an hour of rising time.

4.  Transfer your dough to a lightly floured surface.  Punch down and form your dough into a loaf shape.  Place in a lightly greased loaf pan, cover with greased plastic wrap and allow to rise until the dough crests about 1 inch over the pan.  (Alternately, I like to take a produce bag, place my loaf pan inside, and inflate the bag like a balloon.  This creates a wonderful environment for your final rise).

5.  Bake your loaf in a preheated 350-degree oven for 40 to 50 minutes or until bread registers 190 degrees Fahrenheit with an instant read thermometer.