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yogurt-fermented yeasted bread

Yogurt-Fermented Yeasted Bread

AuthorBronwyn Case
What do you do when you want the benefits of homemade fermented bread but can’t quite wrap your head around sourdough? Yogurt-fermented yeasted bread is the perfect solution. It gives you the digestibility and depth of flavour that come from fermenting grains—without the need for a sourdough starter.
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Prep Time15 minutes
Cook Time30 minutes
Ferment 12 hours
Total Time12 hours 45 minutes
Servings1 loaf

Ingredients  

  • ⅔ cup warm water 150g
  • 2 ½ cups white flour 300g
  • 1 ¼ cups whole wheat flour 150g
  • ¾ cup plain yogurt 180g
  • 1 ¾ tsp salt 10g
  • ½ tsp instant yeast

Instructions 

  1. In a large bowl, combine warm water and yeast, stirring until slightly dissolved.
  2. Add yogurt, white flour, whole wheat flour, and salt.
  3. Mix with a wooden spoon or hands until a rough dough forms.
  4. Cover and let rest for 1 hour to hydrate.
  5. Turn the dough onto a lightly floured surface and knead for 5 minutes until smooth and elastic.
  6. Place back in the bowl, cover, and let ferment until doubled in size—about 3–6 hours (warmer = faster, cooler = slower).
  7. While waiting, grease or line a loaf pan with parchment paper.
  8. Once doubled, shape the dough into an oval sandwich loaf.
  9. Place it in the prepared loaf pan and let it rise until slightly puffed over the edge—about 1 hour, depending on temperature.
  10. Same-Day Bake: Preheat oven to 450°F (232°C) while the dough continues to rise.
  11. Overnight Ferment: Cover and place in the fridge overnight for deeper flavour. Bake within 24 hours (no need to bring to room temp).
  12. Optional: Lightly flour and score the top before baking.
  13. Place in the oven and immediately lower temperature to 375°F (190°C).
  14. Bake for 30–35 minutes, until golden brown and the loaf sounds hollow when tapped on the bottom.
  15. Let the bread cool completely before slicing for the best texture.

Notes

    • If you choose to overnight ferment, the dough will slowly rise in the fridge so pay attention to that.
    • You want the dough to be slightly puffed over the edge of the pan before baking.
    • You can bake anytime within 24 hours straight from the fridge.
  •  
    • This bread will rise slightly in the oven but not as dramatically as steam-baked bread.
    • For a higher rise, place a metal tray of water on the bottom rack while the oven preheats. The steam will delay crust formation, allowing the loaf to expand longer.