Bran Yoghurt bread

Start the day with some fibers

This is the bread i make at least every week. I make it for over 2 years now and i keep liking it. Sometimes i eat granola, but mostly this bread as breakfast.
It’s a grain bread with yoghurt, has a lot of fibers, and is also ideal to roast. It also does not contain any sugars, as i use a substitute.  The melasse will give the taste and color to this bread.

I don’t like the bread you can buy here in i feel it has nothing more than air inside and i mostly feel blown up too when i eat bread from the grocery store.
In Germany, you can find more of this kind of breads....however i never found any with yoghurt :)

TIP : To keep the bread fresh, cut it into slices (when you have a machine to slice perfectly) or try to do it by hand. Refrigerate to keep fresh or you can also freeze it and de-freeze when you want to eat 2 slices or so. it only needs about a minute to de-freeze it and you have some nice fresh bread with a nice hot cup of coffee.

If you do not store in in your refrigerator, it will not stay fresh for long, as the yoghurt will start to become bad in it. and as we all know.....yoghurt stays fresh when stored cool. so keep your bread cool. Ingredients are also named in dutch marked in blue, for people i know.

INGREDIENTS (for a large bread, approx 900 gr)

230 ml water
210 ml low fat yoghurt 
2 tbsp sunflower oil
2 tbsp melasse >> i use real Luik sirop light, which you can find in Delhaize
375 gr of flour >> i use nr 922 from Aveve  (Fijn tarwemeel)
250 gr of whole wheat flour (Volkorenbloem)
50 gr wheat bran (tarwezemelen)
10 gr of flax seed, broken  (Lijnzaad)
2 tsp salt
1 1/2 tsp instant yeast (you can also use 20 gr of fresh yeast if you want)


According to the instructions of your machine, add all the ingredients as named in the list above.
I always have to start adding the fluids and end up with the yeast. I guess it’s the same with most machines. It’s actually very easy.

When you added all ingredients, simply put the tray in your machine and set the program on Whole wheat bread (Volkorenbrood). It will take about 3 hours and 10 minutes. Make sure that if you don’t have a program like this, you choose something with the same time. Bake on medium. Then you will have a nice crusty crust :)

When done, remove from the oven. Make sure you wear gloves who can stand the heat. I got burned once before....for being a bit stupid :p

Let cool down for about 5 minutes in the tray and then remove the bread while holding upside down and shake it. When you notice there is still a kneading arm in the bread. remove it immediately.
Let cool down completely on a rack.

TIP : suppose you don’t have much time and you have to go for a long time when the bread is on the rack, but still hot. Then you can also put it in your microwave on a rack, close the door and do nothing else. it makes sure your bread does not dry out and become so hard on the outside. I have done it several times over night or for some hours.

In Pictures