Low Calorie Bread

Why you’ll love this recipe

I like how this bread balances nutrition and taste without feeling heavy. The combination of whole wheat flour and wheat germ gives it a hearty texture, while the yogurt helps keep it soft and moist. I also appreciate that it makes two loaves, so I can enjoy one now and save the other for later.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 cups white whole wheat flour (360g, or whole wheat flour)
• 1 cup bread flour (120g)
• 1/2 cup wheat germ (60g, toasted)
• 1 1/2 teaspoons salt (9g)
• 1 tablespoon sugar (12g)
• 2 1/4 teaspoons active dry yeast (7g)
• 1 1/2 cups warm water (360ml, 45C/113F)
• 3/4 cup plain yogurt (180g, room temperature)
• 1 tablespoon olive oil (15ml)

Directions

I start by mixing the white whole wheat flour, wheat germ, salt, and sugar in a small bowl until well combined.

In a large mixing bowl, I add the yeast and warm water, letting it sit briefly until dissolved. Then I add the dry mixture along with the yogurt and olive oil, whisking everything together.

I gently fold in the bread flour until a firm dough forms.

I transfer the dough onto a lightly floured surface and knead it until smooth and elastic. Then I lightly grease two bowls, divide the dough into two portions, and place each portion into a bowl, turning them so they are lightly coated with oil.

I cover the bowls and let the dough rise in a warm place for about an hour, until doubled in size.

Next, I grease two 9×5-inch loaf pans. I shape each dough portion into a loaf and place them into the pans. I cover them again and let them rise for about 30 minutes until doubled.

I preheat the oven to 185°C (375°F), then bake the loaves for 35–40 minutes until golden brown.

After baking, I let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely. Sometimes I brush the tops with a little olive oil for a softer crust.

Servings and timing

I get about 40 slices from the two loaves, depending on how thin I slice them.

Preparation time: 15 minutes
Rising time: 1 hour 30 minutes
Baking time: 35–40 minutes
Total time: about 2 hours 45 minutes

Variations

I sometimes adjust this recipe based on what I prefer. I like adding seeds like sunflower or flax for extra texture. Occasionally, I replace part of the flour with oats for a heartier loaf. When I want a slightly richer flavor, I add a bit more yogurt or a drizzle of honey instead of sugar.

Storage/reheating

I store the bread in an airtight container at room temperature for up to 3 days.

For longer storage, I slice the bread and freeze it for up to 2 months. When I need it, I toast the slices directly from frozen or let them thaw at room temperature.

FAQs

Can I use only whole wheat flour?

I can, but I find the bread becomes denser. I prefer keeping some bread flour for a lighter texture.

Why didn’t my dough rise properly?

I check that the yeast is active and that the water is warm but not too hot, as high heat can kill the yeast.

Can I make this bread without yogurt?

I can substitute yogurt with milk or a dairy-free alternative, though the texture may be slightly different.

How do I know when the bread is fully baked?

I tap the bottom of the loaf and listen for a hollow sound, which tells me it’s done.

Can I make this recipe by hand without a mixer?

I usually make it by hand, and kneading it well helps develop the right texture.

Conclusion

I find this low calorie bread to be a reliable and healthy option that fits easily into everyday meals. It’s simple to make, stores well, and delivers a soft, satisfying texture every time. Whether I use it for toast or sandwiches, it’s a recipe I enjoy making again and again.