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    Perfect Whole Wheat Yogurt Sandwich Bread

    Perfect Whole Wheat Yogurt Sandwich Bread

    Thin crispy crust, soft as a feather inside, perfect for sandwiches
    This sandwich bread tastes amazing! With a thin, crispy crust and interior that's soft as a feather, this whole wheat yogurt bread will make your sandwiches taste better than ever. The yogurt adds tenderness and a subtle tang, while the whole wheat flour brings wonderful flavor and nutrition. Using the "lift and slap" technique creates perfect gluten structure without traditional kneading.

    How to Make Perfect Sandwich Bread

    Follow along with this visual guide to see the complete sandwich bread-making process

    You can follow along with the video above to see exactly how to shape this beautiful loaf. Watch how I demonstrate the lift-and-slap technique and the proper way to roll the dough for a perfect sandwich loaf.

    Ingredients

    • 160 ml Water(⅔ cup)
    • 3 g Fresh yeast(1 tsp, or 2g dry yeast (½ tsp))
    • 60 g Plain yogurt(¼ cup, any yogurt will do)
    • 1 tbsp Vegetable oil
    • 220 g Bread flour(1½ cups)
    • 100 g Whole wheat flour(¾ cup)
    • 6 g Salt(1 tsp)
    • Crushed flaxseed(for topping (optional))

    Step-by-Step Instructions

    1. 1
      Mix the dough: In a bowl, combine water (160ml), fresh yeast (3g) or dry yeast (2g), and plain yogurt (60g). Mix well. Add vegetable oil (1 tbsp), bread flour (220g), whole wheat flour (100g), and salt (6g). Mix until there's no more dry flour - just mix, no need to knead. Cover and let rest for 30 minutes.
      Timer Available:First Rest (30:00)
    2. 2
      First stretch and fold: With a wet hand, stretch the 4 sides of the dough and fold them to the center. This easy process is crucial - it will strengthen the dough. Lift the dough and slap it back using the "lift and slap" technique. Cover and let rest for 30 minutes.
      Timer Available:Second Rest (30:00)
    3. 3
      Second stretch and fold: Repeat the steps from before - stretch and fold the 4 sides. Now the dough is much more elastic. Lift and slap. Leave to rise until it has doubled in size, usually about 2 hours.
      Timer Available:Main Rise (2:00:00)
    4. 4
      Shape the loaf: The dough should be full of bubbles! Sprinkle flour on your work surface and fold the dough in half. Gently flatten the dough to form a rectangle - big bubbles are always a good sign. Roll tightly, pressing down with your fingertips after each roll. Seal all edges by pinching, including the ends.
    5. 5
      Transfer to pan: Move the shaped dough to a loaf pan, seam side down. Use baking paper to prevent sticking if desired. Cover with a towel and let rise for 1 hour until doubled in size.
      Timer Available:Final Rise (1:00:00)
    6. 6
      Prepare for baking: Brush the top generously with water and sprinkle with crushed flaxseed or other seeds. Score the bread with a sharp blade or knife.
    7. 7
      Bake: The secret trick - cover with another loaf pan! Bake at 430°F (220°C) for 25 minutes. Remove the top pan and bake for 10 more minutes until golden.
      430°F (220°C)
      Timer Available:Baking Time (35:00)
    8. 8
      Cool and serve: Take the bread out of the pan and remove the baking paper if you used it. Hollow taps mean it's perfectly baked! Allow to cool completely before slicing. The crust is super thin and crispy, while the inside is soft as a cloud - all without any additives. Your sandwiches will be epic!
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    Watch the Video Tutorial

    See every step in action! Follow along with the complete video guide for perfect results.

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