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Tzatziki Yeast Bread

This whole wheat tzatziki yeast bread has a very rich taste with a mild and unexpected tang from the Greek cucumber sauce. It’s a bread bakers dream!

Whole Wheat Tzatziki Bread Recipe


I wanted to round out the flavors just slightly with the addition of the whole wheat flour and to give the bread just a little more body and structure.

I was VERY pleased with the results. The presentation and ease of slicing are pure perfection!

Of course, you can always make your own tzatziki sauce (recipe found here) with Greek yogurt, dill, red onion, and cucumber, .but in a pinch, the store-bought version works equally well.

WHOLE WHEAT TZATZIKI BREAD     {PRINT THIS RECIPE}

2 1/4 teaspoons active dry yeast (1 package)
1 tablespoon sugar
1/4 cup warm water (110 – 115 degrees)
2 cups tzatziki sauce
1 tablespoon salt
1/4 teaspoon baking soda
2 cups all-purpose flour
1 cup whole wheat flour

-In a small bowl, combine the water, yeast, and sugar. Stir to dissolve the yeast.
-Allow to sit for 5 minutes to proof and get foamy.
-In the bowl of a stand mixer (or big bowl with a wooden spoon), combine the tzatziki sauce along with the yeast mixture. Blend to combine.
-In a large bowl, add the all-purpose flour, wheat flour, salt, and baking soda. Whisk to combine.
-Using the dough hook (or wooden spoon) add the flour mixture to the yeast mixture and knead (stir vigorously) until all the ingredients are well combined. This may take a little while so be patient.
-The dough will remain slightly loose and sticky but this is the texture you’re looking for. This is not a firm dough.
-Cover the bowl with plastic wrap and allow it to rest in a warm place until almost doubled (about 1 hour).
-Prepare a loaf pan with cooking spray and turn the dough out into the pan making sure to level the dough as best you can.
-Return the dough to a warm location and allow to rest (and rise) again for an additional hour.
-Preheat your oven to 375-degrees.
-Bake the bread for approximately 40-45 minutes or until the loaf is nice and golden brown and it sounds hollow when tapped on the top.
-Allow to cool completely before slicing.

Until we bake again, always remember to mix it up well and rest in a warm place 🙂

Renee

 
 
 
 
 
 
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Anonymous

Wednesday 3rd of July 2013

Many thanks for posting this recipe. It was like finding a needle in a haystack. I just knew I couldn't be the only person with this idea. The bread turned out well and taste like Tzatziki. Next time, I think I'll add a teaspoon or so of honey just to sweeten it a bit more. Thanks again!!!

lucia

Friday 18th of January 2013

It's a good idea! I want to try it!!! Ciao

Renee Goerger

Friday 18th of January 2013

I hope you do Lucia and will let me know how it worked for you too :)

Lizzy Do

Thursday 17th of January 2013

What an intriguing idea for bread! I'm certain the tzatziki gave an amazing flavor to your loaf!

Renee Goerger

Friday 18th of January 2013

Thanks for stopping by Liz. Yes, the tzatziki was a good call :)

Cher Rockwell

Wednesday 16th of January 2013

Renee - LOVE this. Great loaf idea.

Renee Goerger

Friday 18th of January 2013

Thanks so much Cher!

Gingered Whisk

Wednesday 16th of January 2013

What a great looking loaf! :)

Renee Goerger

Friday 18th of January 2013

Thanks. Glad you like it!

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