Here's a soft & fluffy high-protein, low-sugar sandwich bread that's about to change the way you think about bread. Made with fat-free Greek yogurt and unsweetened applesauce, this Greek Yogurt Yeast Bread is a healthier alternative that doesn't compromise on taste and texture.
If you've ever been skeptical about creating a delicious loaf without added sugar or extra fats, this is a must try for you. This is one wholesome bread you’ll want to keep in your house for your morning toasts, sandwiches, french toasts and more!
Here's why I love this recipe
- No eggs, milk or butter are required.
- Fat free
- No sugar added
- Only 6 ingredients
- Lower carb, lower fat than regular white bread
- Easy way to get rid of leftover Greek yogurt
- Perfect as a breakfast toast or sandwich
Ingredients Used to Make This Greek Yogurt Yeast Bread Recipe
**I've linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the baking aisle, or the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Bread Flour - I used bread flour for this recipe (I use King Arthur Bread Flour most), which I prefer and highly recommend for the best texture and structure. Please read the note on the substitution section below if using other flours.
- Instant Yeast - you can find instant yeast in the baking section near the flours. My favorite is SAF Instant Premium Yeast, which works quickly and consistently produces great results. I recommend using instant yeast over active yeast for this recipe since active yeast (unlike instant yeast) needs to be activated in water, which we don't add until the very end.
- Salt - Pink Himalayan salt is what I have at home, so it’s what I use, but you can use any kind for this recipe.
- Greek Yogurt - I used Fat-Free Plain Greek Yogurt. Before using, be sure to drain any excess liquid (whey).
- NOTE: You can also use a dairy-free yogurt like almond milk yogurt, but because dairy-free yogurt tends to be thinner than Greek Yogurt, you may have to reduce the amount of water you add to the recipe when you're kneading the dough.
- Applesauce - Applesauce helps keep the bread moist and also adds a subtle sweetness. It's also what helps keep this bread "low sugar." You can use any kind or any flavored applesauce. I used regular applesauce (sweetened).
What does Greek Yogurt do to the dough?
In this recipe Greek yogurt does so much more than providing moisture, making the dough soft and easy to work with. The yogurt also brings a tangy and slightly sour taste to the bread, similar to sourdough bread.
Equipment
- I used a KitchenAid Stand Mixer with a dough hook to knead the dough. You're also welcome to use a bread machine, or knead the dough by hand.
Bread Pan
- I used a 9 x 4 x 4 pullman loaf pan for this recipe, which helps to create tall breads with straight sides/ edges that's perfect for baking sandwich breads. If you don't have a pullman loaf pan, you can also use a 9 x 5 loaf pan instead.
More Greek Yogurt Recipes (HERE)
Recipe
Fat Free Greek Yogurt Yeast Bread (High Protein Sandwich Bread)
Here's an unbelievably soft & fluffy high-protein, low-sugar sandwich bread that's about to change the way you think about bread. Made with fat-free Greek yogurt and unsweetened applesauce, this bread is a healthier alternative that doesn't compromise on taste and texture. Yields one 9 x 4 x 4 inch pullman loaf (or one 9 x 5 inch loaf)
Ingredients
- 4 cups bread flour (480g)*
- 2 tsp instant yeast
- 1 tsp salt
- 1 cup fat free Greek yogurt (240g), warm or room temperature**
- ⅔ cup unsweetened applesauce (exactly 8 oz)***
- 1-2 Tbsp water
Instructions
- Mix all the dry ingredients (bread flour, instant yeast, salt) in the bowl of the stand mixer.
- Add the Greek yogurt and applesauce to the dry ingredients
- Start to knead the dough at a low setting (speed 2) for about a minute, until all the ingredients are combined. Add 1 Tbsp of water.
- Note: Additional 1-2 Tablespoons of water (or additional bread flour) may be necessary depending on the protein content of the flour, the water content in the puree, as well as the humidity and temperature of the kitchen.
- Continue to knead for about 7 to 10 minutes, or until the dough pulls away from the bowl and forms a smooth, supple ball.
- Remove the finished dough from the mixer bowl and place in a lightly greased bowl.
- Cover and let rise until doubled, about 60-90 minutes****
- Punch down the dough, then remove from bowl. Place on a generously floured surface and divide into 4 equal sized pieces.
- Use a small rolling pin to flatten each piece into a 6 x 9 inch rectangles, and fold into thirds. Starting from the long side, roll the dough tightly into a tight cylinder (like a sushi roll or cinnamon roll). Pinch the ends to seal. Repeat with the other 3 pieces and place in a well-oiled bread pan. Here's a step by step guide to how I shape bread dough, here!
- Let the dough rise again for 40-60 minutes until puffy. Toward the end of the rise time, preheat the oven to 350F / 180C
- Optional: To add some color and shine to the bread as it bakes, gently brush the tops of the bread with 1 Tbsp of non-dairy milk mixed with 1 Tbsp of maple syrup. (Regular milk or egg wash also works).
- Bake the bread for 15 minutes, then cover / tent the bread with aluminum foil to prevent over-browning, and bake an additional 15 minutes, or until the interior of the bread reaches 190°F.
- Take the bread out of the oven, turn it out on a rack, and cool it slightly before slicing. Enjoy!
- Note: You can store this bread loaf, well wrapped, at room temperature for up to 3-4 days. For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or microwave before eating.
Notes
*Weigh your flour for the best results. 1 cup of bread flour = 120 grams / 4.23 oz
**since yeast don't rise very well in cold environments, it's best to use warm or room temperature Greek yogurt in this recipe.
***I used exactly two 4 oz mini cups of unsweetened applesauce
****It's best if the bowl is put in a warm place, for example, inside an oven that's been preheated for just a quick 10 seconds and spritzed with some water.
Nutrition
Calories: 115kcalCarbohydrates: 22gProtein: 5gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gTrans Fat: 0.001gCholesterol: 1mgSodium: 135mgPotassium: 63mgFiber: 1gSugar: 1gVitamin A: 4IUVitamin C: 0.1mgCalcium: 17mgIron: 0.3mgZinc: 0.4mg***Net Carbs: 21g
Did You Like this Recipe?I'd love to know more about it! Please leave a rating or comment below so I know what to add and which recipes to share with you next!
More Bread Recipes (HERE)
Recipe Variations and Optional Add Ins:
I made this bread recipe as basic and neutral flavored as possible so that people can customize it to fit their own tastes. Here are some awesome ways you can make this bread your own 🙂
- Add more flavor! A few tablespoons of grated parmesan cheese (nutritional yeast for a vegan twist) or a teaspoon or two of dried herbs would go really well if you wanted a savory version of this bread.
- Add more texture! Adding chopped nuts, seeds, or dried fruits or oats is a fantastic way to increase the nutrition and flavor in breads.
- Turn them into dinner rolls - instead of baking this recipe in a loaf pan, divide the dough into 12 pieces, shape them into rolls. You'll have to adjust the baking time (about 15 minutes for the batch).
Note on Substitutions
- Unfortunately, I haven't tried using gluten-free flours in this recipe. So substitute at your own risk!
- While bread flour is highly recommended, all-purpose flour can be used instead with 1 tsp of vital wheat gluten for every cup of flour.
Does Bread Flour Make a Difference?
Yes! Bread Recipes made with bread flour results in taller, firmer rolls that have a more substantial bite. The gluten in the bread flour also forms longer strands during the kneading process, which you'll often see clinging like melted cheese when you pull the bread apart. Bread recipes made with all-purpose flour, on the other hand, produce softer, more tender bread that are light and airy in texture.
What are some ways you can eat and serve this Greek Yogurt Yeast Bread?
- Plain and warm, right out of the oven
- Toasted the next day, served with jam, marmalade, honey or butter
- Sliced and use for any sandwich.
- And if you do get any leftovers or stale bread left, use it for french toasts or grilled cheese.
How to Store Greek Yogurt Yeast Bread
- You can store this bread loaf, well wrapped, at room temperature for up to 3-4 days.
- For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or microwave before eating.
Final Tips
- Weigh your flour for the best results. 1 cup of bread flour = 120 grams / 4.23 oz. This is recommended since scooping the flour directly from the bag can can pack the flour into the measuring cup, and this means you'll end up with more flour than what's called for in the recipe. If you don't have a kitchen scale, you can measure the flour by spooning pre-sifted flour into the measuring cup, then using the straight end of the spoon to level the flour across the top to sweep off the excess.
- Baking time (as well as serving size) will vary based on the size of your baking pan, the material (silicone vs metal) of the pan. If you're not sure whether the bread is ready, you can insert a quick read thermometer into the bread - a finished loaf will register 190 F (or 88 C).
- To make this recipe in the bread machine: add all the dry ingredients into the machine, stir briefly before adding the wet ingredients. The machine can be set for basic. Check the dough for consistency and adjust by adding additional water (or flour) before the end of the first kneading cycle. If you want to add additional nuts or dried fruits, leave them aside, and only them 3 minutes before the end of the second kneading cycle.
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