Homemade Greek Yogurt Bread has light and fluffy texture, beautiful crust and a subtle Greek yogurt flavor. It’s easy to make with 5 ingredients and is higher in protein thanks to Greek yogurt. Also it’s free of yeast, eggs, butter, and oil bread recipe!
If you want tasty soft white bread with extra health benefits, this Greek yogurt bread is it!
After experimenting with Greek yogurt bagels, I became convinced that making bread with Greek yogurt works! I baked this yogurt bread the same day I made Greek yogurt pizza crust and both were gone by lunch next day! We especially enjoyed it toasted, oh my!
I knew questions were coming about swapping regular yogurt for Greek one in this Greek yogurt bread recipe, so I tested it out and that’s how this 2 ingredient bread was born. So, if you have regular yogurt, use this recipe then. And if you would like to use up over ripen bananas, make my Greek yogurt banana bread.
Reader’s Review
I made this bread today! It looks just as delicious as your photo. I try and eat only bread made by me or bought at the Farmer’s Market. Now it looks like they have lost a customer! Thank you!
Cecily
Why You’ll Love This Recipe
- Artisan bread quality: Simple white bread like grandma used to make. Acidity in yogurt tenderizes the gluten in flour, resulting in fluffy inside with the crispy crust on the outside. Its taste is neutral and slightly acidic.
- High in protein: Bread made with Greek yogurt contains 9 grams of protein per slice!
- Quick and easy: You’ll need 5 staple ingredients (3 if you have self-rising flour), 5 minutes prep, no waiting for dough to rise and no fancy equipment.
- Perfect blank canvas: Make sandwiches, toast it up for breakfast, or turn into a French toast.
Ingredients for Greek Yogurt Bread
- Flour: This yogurt bread recipe is pretty versatile in terms of type of flour. I used all-purpose flour, see other options below.
- Baking powder and salt: Both are essential for rise and flavor but if you use self-rising flour, you can omit both. Please see notes below.
- Greek yogurt: I used 2% Danone Oikos Greek yogurt. 0% will work but texture may change. 1%, 3.5% or 5% is great. The higher fat content, the better texture.
- Milk: You can use any dairy or nondairy milk you have on hand. Whole milk, low fat, or skim milk will all work, and unsweetened soy or almond milk are great plant-based alternatives for neutral flavor.
How to Make Greek Yogurt Bread
First, preheat your oven to 375 F and line a 9×5 loaf pan with parchment paper.
- Sift flour: Mix together the flour, baking powder, and salt in a large bowl until well combined. Then, sift the mixture through a fine mesh sieve into another bowl.
- Make the dough: Pour in the milk and Greek yogurt, then gently stir with a spatula until just combined. The dough should be thick and sticky yet spreadable. Transfer it to the prepared loaf pan and smooth the top with a spatula.
- Bake: Bake Greek yogurt bread for 60 minutes or until a toothpick inserted into the center comes out clean with only a few crumbs attached.
- Let it rest: Remove from the oven and let cool for 5 minutes before transferring to a wire rack. Cool for another hour or until fully cooled.
Recipe Tip
Remember all ovens vary. If your bread starts to brown before it’s ready inside, cover it loosely with parchment paper or foil. But you have to bake bread until the toothpick inserted in the center comes out clean, just a few crumbs is fine.
Tips for Best Results
Here are my top hacks for baking the perfect loaf.
- Measure flour correctly: Spoon the flour into the measuring cup then use a knife to level it off. If you dunk the cup straight into the flour bag you’ll end up with the wrong amount.
- Don’t skip sifting the flour: It adds air to the mixture and makes the yogurt bread more fluffy.
- Don’t overmix: Stir until just combined, a few small flour patches are fine.
- Don’t use regular yogurt: Regular plain yogurt or vanilla yogurt doesn’t work in this recipe. This is not yogurt bread, it’s Greek yogurt bread recipe. You may try vanilla Greek yogurt for a sweeter version.
- About the dough consistency: It should be sticky and thick, but spreadable with a spatula. You might have to add more flour or yogurt depending on your brand of yogurt.
Variations and Additions
I kept this yogurt bread recipe plain to start, but there are a few ways you can jazz it up with some extra flavor.
- Flavored yogurt: Use vanilla Greek yogurt for a subtly sweet twist. I think any fruit flavored Greek yogurt will work, just be sure to use Greek yogurt.
- Dried herbs: Add your favorite flavor profile with up to 1 teaspoon of rosemary, thyme, oregano, sage, or parsley.
- Chocolate chips: Create a delightful treat by mixing in 1/2 cup of dark, sweet, or semi-sweet chocolate chips.
- Dried fruit: Add natural sweetness and nutrients with 1/3 cup raisins, cranberries, apricots, dates, figs, or blueberries.
- Parmesan cheese: Mixing 1/3 cup of freshly grated Parmesan with dried herbs would be delicious.
What Flour Can I Use?
The choice of flour depends on personal preference. I made my bread with all-purpose flour, here are some notes on other types.
- Self-rising flour: You can use 1:1 ratio and omit baking powder and salt.
- Whole wheat flour: You may need to add a little bit more milk until the dough is sticky and spreadable or try to use 2 1/3 cups of whole wheat flour.
- Gluten-free flour: It may work but I haven’t tried. I usually substitute Bob’s Red Mill 1:1 gluten-free baking blend in bagels and pizza crust and it works.
- White whole wheat flour or white pastry flour: I believe you won’t have to make any changes to the recipe.
- Almond flour or any other flour: Each flour reacts differently and this recipe won’t work with almond flour or any other flour.
How to Serve
Slice and serve with classic combinations like peanut butter and jelly, tuna salad, or egg salad. You can also enjoy it with just honey or just butter or both.
Try it toasted, it’s life changing! Keep in mind it takes longer to toast than regular bread.
How to Store
Store: My yogurt bread was gone in 24 hours! I stored it just wrapped in a kitchen towel. I think you can store it this way for 1 to 2 days and for longer when transferred to an airtight container. Don’t put in the fridge, it changes the taste of the bread.
Freeze: Allow the bread to cool completely then transfer it to a gallon sized Ziploc plastic bag, removing as much air as possible. Then freeze for up to 3 months. Thaw the bread on the counter for about 3 hours or overnight.
FAQs
I think so, but I haven’t tried the recipe with dairy-free Greek yogurt yet. Just make sure it’s Greek yogurt you’re using.
Possibly. If you’re familiar with bread making in a bread machine you could cook this bread as a quick bread and see how it goes.
Yes, you can use less salt to reduce sodium.
More Greek Yogurt Recipes to Try
- Greek yogurt biscuits
- Almond flour Greek yogurt bagels
- Greek yogurt jalapeno cheddar bagels
- Greek yogurt blueberry bagels
- Blueberry Greek yogurt scones
- Greek yogurt cake
- Baked Greek yogurt
More High Protein Bread Recipes
Greek Yogurt Bread (3 or 5 Ingredients)
Video
Ingredients
- 3 cups all-purpose flour
- 1 1/2 tablespoons baking powder
- 1 1/4 teaspoons salt
- 1 1/2 cups milk, any
- 1 cup Greek yogurt, I used 2%
Instructions
- Preheat oven to 375 F and line 9×5 loaf pan with parchment paper. In a large bowl, combine flour, baking powder and salt, then stir well. Sift through a fine mesh sieve into another large bowl.
- Add milk and Greek yogurt, stir gently with spatula just until combined. Dough should be thick and sticky but spreadable. Transfer to previously prepared loaf pan and level with spatula.
- Bake bread for 60 minutes or until toothpick inserted in the center comes out clean with just a few crumbs. If bread starts to brown too quickly, cover it loosely with foil or parchment paper.
- Remove from the oven and let cool for 5 minutes, then transfer to a wire rack to cool off for another hour or completely. Using serrated knife, cut into 10 slices and enjoy with your favorite toppings or in a sandwich.
Notes
- Store: Keep in a cool dry place wrapped in linen towel for up to 2 days, then transfer to an airtight container for up to 2 more days.
- Freeze: Bake and cool completely. Place in a Ziploc gallon size plastic bag, let out as much air as possible and freeze for up to 3 months. Thaw on a counter for 3 hours or overnight.
- To make with 3 ingredients: You can replace all purpose-flour with self-rising flour 1:1 ratio and omit baking powder and salt completely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this making self-raising flour. Made into a round loaf in a cast iron pot.
Came out beautifully! Love the flavour.
Will definitely be making many. Thank you
So happy to hear that! Love that you made it in a cast iron pot, sounds perfect. Enjoy all your future loaves!
Good, easy recipe, but 500 mg of sodium is a lot of sodiium for one slice of bread! A sandwich would be 1,000mg, close to the “desirable” intake for lots of folks! Is the salt for flavour, or is there a chemical reaction with the baking powder that needs it to happen? Thanks.
You can add less salt and see how you like the taste.
Sooo good! The crust was golden and crispy. I added a scoop of unflavored protein powder and am going to try two scoops next time.
Yum, that sounds like a delicious upgrade! Love that crispy crust and adding protein makes it even better. Can’t wait to hear how two scoops turn out!
Found this rose well but I could taste the baking powder think would use less next time. Perhaps just one tablespoon.
The flavor is good but mine came out extremely dense and stayed wet and didn’t rise much. However i still enjoyed it for what it was— last minute bread to eat my Turkey and cheese on in a pinch. If you can’t get to the state lore and have yogurt milk flour and baking powder you can make this bread and feed your family.thank you to the blogger
Hi,
Is the oven temperature for a fan assisted oven? And also should I bake on the bottom or middle of oven?
Thanks
Regular oven, no fan. On the bottom shelf. It’s default for most recipes.
Is it a must to use Greek yogurt? Because I saw other recipes saying to not use it. Either way, can’t wait to try it!
Yes, you have to use Greek yogurt. Every recipe is different. If you want to use regular yogurt, make this 2 ingredient bread instead. Hope this helps.
Excellent “quick bread”. I made mine savory by adding browned onions and cheddar cheese to the flour before adding in the milk and yogurt. It was DELICIOUS. I served it at a family gathering with spaghetti. I swear my brother ate half of the loaf by himself.
Can i use plain non vfat yogurt
It has to be Greek yogurt. I haven’t tried non fat Greek yogurt but may work.
Update: I tried this with GF Jules gluten free all purpose flour. It was delicious as well. The crust was a bit hard the 1st day but the crumb was silky and moist with a bit of a chew. The next day the crust was harder, but still pretty good. The crumb was tough until I warmed the bread. Then it was just as good as the day before. It didn’t rise quite as high as regular flour, but if you are gluten free, you will like this bread.
Because my yogurt was very thick, I added a couple of tablespoons of half and half .