Yogurt Wheat Bread

• 1/2 cup plain yogurt
• 1 package (1/4 ounce) active dry yeast
• 1 cup warm water (110u0b0 to 115u0b0)
• 1 cup whole wheat flour
• 1/4 cup toasted wheat germ
• 1 tablespoon sugar
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1-2/3 to 2 cups bread flour

1. Let yogurt stand at room temperature for 15 minutes. In a large bowl, dissolve yeast in warm water. Add the whole wheat flour, wheat germ, sugar, oil, salt and yogurt. Beat until smooth. Stir in enough bread flour to form a firm dough.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; shape into a loaf. Place in a 9x5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 40 minutes.
4. Bake at 375u0b0 for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool.

plain yogurt, active dry yeast, warm water, whole wheat flour, toasted wheat germ, sugar, olive oil, salt, bread flour

Taken from www.tasteofhome.com/recipes/yogurt-wheat-bread/ (may not work)