ito Tinapay na may Yogurt is a simple 4-ingredient, yeast-free loaf recipe rich in protein and micronutrients and made with no dairy, no eggs for a soft crumb with crusty edges.
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Tinapay na may Yogurt
ito Tinapay na may Yogurt is a simple 4-ingredient, yeast-free loaf recipe rich in protein and micronutrients and made with no dairy, no eggs for a soft crumb with crusty edges.
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Servings: 12 hiwa
Mga Calorie: 188.3 kcal
Ingredients
- 3 tasa Harinang Kusang Tumataas - (tala 1)
- 1 tasa Yogurt na Walang Dairy - (tala 2)
- ¼ tasa Langis ng oliba - (tala 3)
- 1 ¼ tasa Soy Milk - (tala 4)
Opsyonal
- 1 kutsarita Asin
- ½ tasa Pinaghalong Binhi - (tala 5)
tagubilin
- Preheat the oven to 390°F (200°C). Line a 9-inch x 5-inch loaf pan with parchment paper, lightly oil with cooking oil spray. Set aside.
- In a mixing bowl or a stand mixer using the hook attachment, add all the ingredients.
- Stir until it forms a sticky batter. Fold in the seeds if used, and stir to incorporate.
- Pour the batter in the prepared loaf pan, and if you like, sprinkle more seeds on top.
- Bake the bread on the center rack of the oven for 55-65 minutes at 390°F (200°C), foiling the top of pan after 35 minutes. Check the baking by inserting a long thin skewer into the center of the bread, if it comes out clean, it's ready to remove from the oven.
- Let it cool down completely on a cooling rack before slicing – about 3 hours.
Mga Tala
Tandaan 1: Or 3 cups of all-purpose flour, in which you stir 1 1/2 tablespoons of baking powder. For a gluten-free option, use my converter na walang gluten, but rememeber that the texture will be way gummier for this particular recipe. The bread has lots of moisture from yogurt, and since no eggs are used, the gluten-free converter won’t provides the same result as seen on picture.
Tandaan 2: I never use dairy in my kitchen, and I baked the recipe using soy yogurt or coconut yogurt. However, plain Greek Yogurt should work as well if you prefer a dairy option.
Tandaan 3: Or any low-flavor oil.
Tandaan 4: I am using soy milk to increase the protein in the bread, but any milk, like almond milk or oat milk, works.
Tandaan 5: I am using 2 tablespoons of each of the following seeds: pumpkin seeds, sunflower seeds, flax seeds, and chia seeds.
Imbakan: Wrap the bread loaf in a clean kitchen towel or place it in an airtight container for up to 5 days in the fridge. Freeze slices for up to 1 month in Ziploc bags and thaw at room temperature the day before, or place the frozen slice in a bread toaster.
Pagkain
Paglilingkod: 1slice with seeds (serve 12 slices) | Mga Calorie: 188.3kcal | Carbohydrates: 25.2g | Protina: 5.8g | Taba: 7.1g | Saturated fat: 1g | Polyunsaturated Fat: 1.5g | Monounsaturated na taba: 3.9g | Trans Fat: 0.002g | Sosa: 206.5mg | Potassium: 83.3mg | Hibla: 1.1g | Asukal: 1.2g | Vitamin A: 53.4IU | Bitamina B12: 0.3Pg | Bitamina C: 2.5mg | Bitamina D: 0.5Pg | Calcium: 62.4mg | Iron: 0.7mg | magnesiyo: 27.7mg | Posporus: 71.3mg | Zinc: 0.5mg
Ingredients at Substitutions
Ibinibigay sa iyo ng talatang ito ang lahat ng aking mga tip sa pagpili ng mga tamang sangkap. Para sa buong recipe na may kasamang mga sukat, mag-scroll papunta sa recipe card sa ibaba ng post!Pumunta sa Buong Resipi
Tatlong simpleng sangkap lang ang kailangan mo para gawin ang resipe na ito. Narito kung paano pumili at magpalit ng mga ito.
- Harinang Kusang Tumataas – This forms the base of the bread, providing structure and the necessary leavening to help it rise without yeast. If you don’t have it, you can make your own by combining all-purpose flour with baking powder. For a gluten-free option, use my converter na walang gluten, pero huwag kalimutan ang baking powder.
- Yogurt na Walang Dairy – This is a key ingredient that adds moisture, tenderness, and a slight tang to the bread, contributing to its soft crumb. Plain soy yogurt or coconut yogurt work well.
- Langis ng oliba – This contributes to the bread’s moistness and tender texture. You can use any other light-flavored oil if you prefer.
- Soy Milk – This provides liquid to the batter and helps create the right consistency, while also adding a protein boost. Almond milk or oat milk are also great choices.
- Asin – This optional ingredient enhances the flavors of the other ingredients and balances the taste of the bread.
- Pinaghalong Binhi – These are an optional add-in that provide a nice crunch and extra nutrients. You can use a mix of pumpkin, sunflower, flax, and chia seeds.
How to Make Yogurt Bread
Do you prefer a few pictures? These shots of key steps can help!
Yogurt Bread dough combined in a bowl.
Seeds added to the dough.
Yogurt Bread dough in a loaf pan.
More seeds on top of the Yogurt Bread loaf.
Mga Tip sa Pagbe-bake ni Carine
Let me share a few more tips for a perfect yogurt bread loaf.
- Choose Full-Fat Yogurt – For the best texture and moistness in your bread, use a plain, full-fat dairy-free yogurt. This helps achieve that soft crumb.
- Huwag Maghalo nang Labis – When combining the ingredients, stir just until they form a sticky batter. Overmixing can develop the gluten too much, leading to a tougher bread.
- Customize Your Flour – If you want to increase the fiber content, consider using white whole wheat flour or a half-and-half mix of self-rising and white whole wheat flour. Remember to add baking powder if you’re using regular all-purpose or whole wheat flour, as noted in the recipe.
- Add Extra Crunch – Don’t hesitate to stir mixed seeds into the batter for a boost of protein and a delicious crunch throughout the loaf. You can also sprinkle extra seeds on top for visual appeal and more texture.
- Foil for Golden Top – Foiling the top of the loaf pan after about 35 minutes of baking is a crucial step. This prevents the top from over-browning while the inside finishes baking through.
Hi. Just wondering could I substitute yeast and all purpose flour for self rising flour in this recipe? Thanks.
Can I use hemp seeds instead of flax seeds?
Absolutely, the seeds are for extra nutrients, not for texture, so any seeds will work. Hemp will be even better to boost your protein intake, great idea!
In the recipe note, I added option to swap self-rising flour for flour and baking powder. You can probably swap the baking powder for yeast, but I didn’t tried so I am not sure how much you will need.
Looks great. Do you think this recipe would work with gluten free flour? If so, would a GF proper mix & maybe a small amount of besan flour help?
I haven’t tried, but I don’t think it will work. You can make my chickpea flour bread or millet bread for a tasty gluten-free sandwich bread recipe.