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This quick Yogurt Bread recipe requires just 3 ingredients and no yeast. Made with Greek yogurt, it’s packed with protein and health benefits. Its soft and fluffy texture makes it perfect for sandwiches, toasts and dunking!
If you are looking for more no yeast, no knead bread recipes, you should also try my cottage cheese bread, protein bread, oat bread, protein bagels and air fryer bread buns. They’re all so quick and easy to make, and taste just like artisan style bread.
Why you will love this recipe
- Quick and easy – This quick bread recipe comes together in a bowl in under 30 minutes, baking time included. You won’t need yeast and kneading is not required, meaning you can skip long rising times and whip it up right before dinner.
- Bakery style – Making bread using yogurt helps the gluten in the flour tenderize for a soft and fluffy texture. Additionally, it provides a delicious flavor that tastes even better than from the baker’s.
- Healthy and high protein – While regular bread contains mainly carbs, this loaf is high in protein and nutrients from the Greek yogurt. Furthermore, it does not contain eggs, oils, preservatives, and crazy amounts of sodium.
- Versatile – This easy yogurt bread recipe comes in handy for any occasion, whether it’s for breakfast as a side for scrambled cottage cheese eggs, as a sandwich in your lunchbox, or for dinner dunked in a creamy white bean soup.
Ingredients and substitutes
- Flour. White whole wheat flour is my top choice. It provides the perfect balance between nutrition and texture, being slightly less processed but still soft and light, similar to all-purpose flour. If you don’t have it on hand, all-purpose or spelt flour are great alternatives. Self-rising flour works as well, but you won’t need any baking powder. Avoid oat or almond flour, as they lack the gluten needed to hold the bread together.
- Greek yogurt. Full-fat Greek yogurt (I recommend 5%) is ideal for baking, as it creates a rich flavor and a soft, tender texture. If you prefer nonfat or lactose-free yogurt, they will still work, but the dough may turn out drier. Adjust the texture by adding a splash of milk or water if needed. Avoid thinner yogurts, they will make the dough too sticky and difficult to handle.
- Baking powder. Since this is a no-yeast bread, baking powder is essential to help the dough rise and give it a light, fluffy texture. Skip if using self-rising flour.
How to make yogurt bread
Step 1 – Prepare. Heat oven to 350°F (180°C) and fold a 6 inches (15 cm) loaf pan with parchment paper or grease with oil.
Step 2 – Mix. In a large mixing bowl, combine flour, baking powder, and salt. Add the Greek yogurt and mix until the dough starts to come together. The dough should be soft but manageable. If it feels sticky, sprinkle in a little more flour; if it’s too dry, add a spoonful of Greek yogurt and mix again.
Step 3 – Knead. Transfer the dough to a clean, floured surface and knead quickly until it’s smooth. Place the dough in the prepared loaf pan, and optionally brush with little milk or egg wash (for golden brown top). If desired add seeds on top – I sprinkled some pumpkin seeds.
Step 4 – Bake. Bake in hot oven for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Let cool for at least 15 minutes before serving.
Bread variations
- Dairy-free & vegan. Replace dairy Greek yogurt with a plant based alternative, such as thick soy yogurt or firm coconut yogurt. Be sure that your nondairy yogurt of choice has a thick, firm consistency similar to Greek yogurt.
- Mix-ins. Stir in the dough a handful of chopped walnuts, pumpkin seeds, flaxseeds or olives for a more savory flavor and extra crunchiness. As a sweet twist, include raisins, chocolate chips, blueberries or caramelized pecans.
- Toppings. Before baking, sprinkle the top of your loaf with pumpkin seeds, sunflower seeds, chopped walnuts, or even some melted butter with garlic powder to make Greek yogurt garlic bread high protein and healthier.
- Sweet. Make bread with flour and yogurt with flavors, such as vanilla Greek yogurt. You can also add in extra chocolate chips, raisins, cranberries, fresh blueberries, a dash of vanilla extract and a touch of maple syrup or honey.
Recipe tips
- Use the right yogurt – Full fat Greek yogurt (at least 2% fat, 5% fat is recommended) gives the bread a richer taste and softer texture. Nonfat yogurt can still work, but it won’t create the same results.
- Adjust texture – Depending on texture of Greek yogurt and type of flour used, you may need to add a little extra yogurt or flour to achieve the perfect consistency. If the dough feels too dry and crumbly, mix in more yogurt; if it’s too sticky, sprinkle in a bit more flour until it’s manageable and soft.
- Add your touch – Customize this simple recipe with mix-ins or toppings and bake your own version of Greek yogurt bread. Some tasty additions are walnuts, pumpkin seeds, butter with garlic, or chocolate chips for a sweet treat.
How to store and freeze
To keep your yogurt bread fresh, allow it to cool completely after baking. Once cooled, wrap it tightly in plastic wrap or place it in an airtight container. Stored at room temperature, the loaf will remain soft and delicious for up to 3 days. For the best experience, warm it briefly in the microwave or toast it before serving.
For longer storage, refrigerate. Wrap it well in foil or keep it in a sealed container, where it will stay fresh for up to 5 days. If freezing, wrap individual slices or the entire loaf in plastic wrap or aluminum foil, then transfer to a freezer-safe bag or container. Freeze for up to 3 months. To reheat, thaw overnight in the fridge or warm directly from frozen – either in the oven at 350°F (180°C) for 5-7 minutes, in the microwave for 15-30 seconds, or by lightly toasting it.
Serving ideas
This 3 ingredient yogurt bread is incredibly versatile and works perfectly any time of the day. For a protein-packed breakfast, pair it with over easy eggs, a fluffy egg white omelette, or spread peanut butter and top with banana. It also makes a great addition to lunch boxes, as the base for sandwiches. At dinnertime, serve it as a side with grilled meats or a turkey meatloaf, fish, or alongside creamy pasta dishes like salmon pasta or Cajun chicken pasta. A healthier alternative to garlic bread!
It’s also ideal for dunking into warm soups such as my high protein soup, Tuscan white bean soup, or creamy chickpea soup. As an appetizer, this bread tastes delicious with a drizzle of olive oil and a pinch of salt. You can also enjoy it with whipped cottage cheese and a drizzle of olive oil on top.
More quick bread recipes
- Protein bagels
- Homemade protein pizza
- Protein bread
- Cottage cheese pizza
- Greek yogurt bagels
- Cottage cheese flatbread
- Easy oat bread
Yogurt Bread
Ingredients
- 1 ½ cup (200 g) whole-wheat flour, or all purpose flour
- 1 ½ tsp baking powder
- ⅔ cup (200 g) Greek yogurt, minimum 5% fat recommended
Optional Ingredients
- sea salt, to taste
Instructions
- Heat oven to 350°F (180°C) and fold a 6 inches (15 cm) loaf pan with parchment paper or grease with oil.
- In a large mixing bowl, combine the flour with baking powder and optionally salt. Add Greek yogurt and mix until the dough starts to come together. The dough should be soft but manageable. If it feels sticky, sprinkle in a little more flour; if it’s too dry, add a spoonful of Greek yogurt and mix again.
- Transfer the dough to a clean, floured surface and knead quickly until it’s smooth.
- Place the dough in the prepared loaf pan, and optionally brush with little milk or egg wash (for golden brown top). If desired add seeds on top, I sprinkled some pumpkin seeds.
- Bake in hot oven for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Let cool for at least 15 minutes before slicing.
