Healthy Multigrain Yogurt & Seed Bread (Bread Machine/Abm)

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“I based this off another yogurt bread recipe I found but made a whole bunch of tweaks. Using that King Arthur white-wheat flour is ideal but regular AP flour will do as will bread flour if you omit the wheat gluten. Hence I put in AP flour for the other flour type. Feel free to use a wheat or wholegrain setting on your bread machine but I prefer to bake this in the oven because it comes out with far better texture. Vegans, you can easily make this vegan using soy or almond yogurt and Earth Balance/Soy Garden. Regardless, it needs the yogurt or yogurt-like substance and a solid fat for the texture, oil won't do. This is also a versatile recipe, use any seeds and grains you like!! Like subbing sunflower for pumpkin seeds, amaranth for quinoa, etc. So long as there's 5-6 tablespoons, you're good. Feel free to try a mix or just one grain/seed! I put down prep time as 90 minutes since that's how long my dough cycle is.”
2hrs 5mins
1 2-lb loaf

Ingredients Nutrition


  1. Put these ingredients into your bread machine in this order, or the order recommended by your manufacturer, then do a basic dough cycle. Set to 2-lb capacity.
  2. When the dough cycle's finished, the result should be a nice brown glob of dough flecked with seeds, grains, and whatever else you put inches It should be very easy to mold and roll out but if it isn't, knead it on a floured surface until you can roll it out easily.
  3. Lay a piece of parchment paper down on a cookie sheet. Mold the glob of dough into a large loaf.
  4. Bake at 375F for 30-35 minutes, or until the top is browned.

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