Remember the koloocheh recipe I posted the other day? Well, the soya and coconut yogurt I brought to make them with worked out great in the recipe…but not so great to eat as yogurt. I don’t wanna waste it though, so I’ve been looking for ways to use the stuff up. It was an excellent excuse to make more koloocheh, obviously…But you don’t need very much yogurt to make a batch of koloocheh, and I went ahead and brought two great big tubs of yogurt because it was cheap. We’d be as round as a koloocheh if I used all the yogurt up that way! My solution? Yogurt bread.
- 230ml water
- 230ml plant yogurt
- 2 tablespoons oil (I used olive)
- 1 1/2 teaspoons salt
- 675g wholewheat bread flour
- 2 tablespoons plant syrup (I used coconut)
- 1 1/2 teaspoons yeast
Nice and simple; just put everything into your breadmaker in the order your model needs things – I layer them into my bread pan in the order shown above. Then set it to make a large/900g loaf and you’re done!
We found that there was a mild yogurt flavour to the bread, but the sourness that we didn’t like had been baked out. Result! I think the yogurt also gives this bread a soft crust – I set it to bake on a hard crust because Husband likes crunchy bread, but it came out like I’d set it to soft. Either that or I accidentally set it to bake a soft crust…always possible, with me. Anyway, it’s a relatively close bread (not heavy or doughey, just close), so you can cut it quite thin without it crumbling and falling apart. This makes it great for sandwiches.