Today I made Whole Wheat Blueberry Yogurt Bread!
1/2 oz active dry yeast, 1t sugar, 3/4C sugar, 1/3C water, 1C nonfat plain yogurt, 2C fresh blueberries, 3T butter, melted, 2t salt, 4C whole wheat flour
Please Note: This is a yeast recipe that requires two (2) “proofs” (risings).
Heat water to between 105 degrees F and 115 degrees F. If you don’t have a thermometer, test the water on the inside of your wrist. The water should be barely tolerable. If the water burns your wrist, it’s too hot. Better to have cooler than hotter water. If the water is too hot, it will kill the yeast. Pour water onto the yeast in a large bowl. Stir in 1t sugar. Let stand 10 minutes. Add remaining sugar. Stir in yogurt and 1 CUP blueberries.
Blend well. Stir in melted butter. Blend well. Stir in salt and flour.
Blend well to form a stiff batter. Gently fold in remaining blueberries.
Cover bowl with kitchen towel or plastic wrap and let rise for 1 1/2 hours in slightly warm place. Turn into greased loaf pans. Let rise another hour.
Preheat oven to 375F.
Bake 35-40 minutes or until loaves sound hollow when tapped.
Cool 10 minutes. Remove from pans.