Yes, it will work fine. You'll have to mix wet with dry and knead, of course, either with a mixer or by hand. I'd say 8-10 minutes, let it rise, punch it down, shape it in a loaf pan or on a sheet pan, your choice. Let it rise again and bake at 350-375 for as long as it takes, depending on the size of the loaf.

Annie

I would mix the wet stuff into a bowl (yogurt, oil, syrup, water) mix the wheat germ whole wheat flour yeast and half the white flour....add to the wet stuff....mix....let rest for 10 or 15 minutes....add the salt, and slowly add in as much of the rest of the flour as you need to make a dough that is the proper texture.
I don't know what the adic of the yogurt may do to the proofed yeast....that the reason I say do it this way.

Thanks

I did plan to knead it, or at least I did in my head but I see that I failed to mention it in my abbreviated plans. And interesting Linda, I hadn't considered that the acid in the yogurt would affect the yeast. Maybe I will make 2 loaves and use the two different methods to find out if there is a significant difference.

Alexa

The yogurt shouldn't be a problem reacting with yeast. Yeast actually works best in a mildly acidic environment, which is why ascorbic acid is often mixed with dry yeast products.

To improve the rise of breads containing wheat germ and whole wheat flour (which contains wheat germ), I always add an acid ingredient to counteract the gluten-damaging effects of glutathione in the wheat germ.

Bacteria (in yogurt and also present in bread dough made without yogurt) produces those tasty acids in bread dough that improve the flavors of bread when we refrigerate it.

The acidity already present in sourdough starters help sourdough breads keep longer, inhibit mold growth and also slows staling, and you'll see the same qualities in breads made with yogurt.

-Grainlady

Thanks grainlady - great info. I will definitely post on my results.

Alexa

Glad to hear that the yogurt will help the yeast....think I will make a loaf or 2 with some of that quart of yogurt in my refrig.
Linda C

I agree, the yogurt shouldn't make a different, I have a cherry bread recipe that takes yogurt and I dump it all in the bread machine together without issue.

I also have added orange juice and zest to wheat bread from a recipe I got here, and the acidity of the orange juice doesn't affect the rise either. Now, if I could just figure out whose recipe I stole that idea from. Sigh.....

Annie

This recipe looked so good I decided to try it in my bread machine. I made a few substitutions to accommodate what I had on hand:
Honey for maple syrup
Ground flax for wheat germ
Greek yogurt for regular yogurt
And I realized I didn't have enough bread flour so used 1 1/4 cups bread flour and 1 cup 00 pastry flour.
It needed more water than the recipe suggested about 1/4 cup.
It also needed more kneading than a basic bread recipe so I extended the kneading time.
OMG this bread is yummy! It rose perfectly.

Thanks for the report! I really appreciate your experience and opinions. I am planning to make it tomorrow, hopefully we wont lose power or it will be living in the fridge until I can bake it. Now I can't wait............

Alexa

I wouldn't worry abotu the yogurt and the yeast -- especially in a recipe written for yogurt, I've even subbed nonfat plain yogurt for half the butter in a sourdough recipe with no difference other than the flavor being a bit less buttery.

Moosemac, you needed more water because you substituted Greek yogurt for plain yogurt. Greek yogurt is drained, so it has less liquid.