Yogurt Bread
Try our unique yoghurt bread, crafted with creamy skyr for a new take on the classic loaf. This recipe combines oatmeal, fresh squash, and savoury ham cubes, all encased in a golden, crispy crust. Each bite offers a burst of flavour with gooey cheese and a touch of oregano, making it perfect for lunchboxes or as an on-the-go snack. Baked until golden, this bread is set to become a new favourite in your home.
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Ingredients
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3
Eggs
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110 g
Finely rolled oatmeal
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50 g
Wheat flour
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1
Small courgette (approx. 180 g)
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100 g
Ham cubes
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100 g
Grated cheese (e.g. mozzarella or cheddar)
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1 tsp
Baking powder
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1 tsp
Dried oregano
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1 tsp
Salt
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Freshly ground pepper
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Cooling the buns on a rack is crucial to keep their perfect texture. This technique lets air flow around the buns, stopping steam from getting trapped underneath which can make them soggy. With moist ingredients like skyr and grated squash, cooling on a rack helps excess moisture evaporate, keeping the buns firm and airy. It also cools them faster, prevents overbaking, and stops the buns' crumb from turning gummy, particularly with ingredients like oatmeal and cheese.
Start by whisking the skyr and eggs together until smooth. This forms a uniform base before you add dry ingredients like oatmeal and flour. It ensures everything mixes evenly and prevents clumps for a consistent batter. By doing this first, you also avoid overmixing, which can make the buns dense by developing too much gluten. Plus, this method helps the baking powder work better, resulting in lighter, well-risen yoghurt bread.
Gently folding the grated squash, ham cubes, and cheese into the batter helps keep it light. Overmixing can make the buns dense by breaking down the batter's structure and developing too much gluten. Use a spatula to lift the batter from the bottom and fold it over the fillings, rotating the bowl as you go. This method ensures even distribution without deflating the mixture. Stop as soon as the fillings are just incorporated to keep the bread's tender crumb and ensure each bite is flavourful.
Questions about yoghurt bread
From getting the dough texture just right to troubleshooting rise and moisture, here are a few quick tips to help you bake soft, golden yoghurt bread every time.
How do I know if my dough has the right texture?
To get the right dough consistency for your yoghurt bread, make sure it is sticky but not too wet. Mix the skyr, eggs, oatmeal, flour, and other dry ingredients until they blend into a loose texture. Grate the squash and squeeze out the extra moisture to keep the dough from spreading too much when baking. The dough should hold together and feel tacky and soft when dropped onto the baking sheet. If it's too wet, add a bit more flour or oatmeal gradually. If it's too dry, add a bit more skyr or a splash of milk to get the texture right.
How much moisture should I remove from the squash?
Removing the right amount of moisture from the squash is key to getting yoghurt bread that’s light and fluffy, not soggy or dense. After grating, place the squash in a clean tea towel and squeeze firmly to remove most of the liquid, but not all of it. The squash should feel damp rather than completely dry. A little moisture helps keep the buns soft and prevents them from becoming crumbly. If the mixture still seems too wet when you’re mixing the dough, give the squash another quick squeeze before folding it in.
What causes yoghurt bread not to rise properly?
If your snack doesn’t rise as expected, it’s usually due to too much moisture in the squash or old baking powder. Excess liquid can make the dough heavy, while inactive leavening won’t create enough lift. Make sure to squeeze out the squash well and check that your baking powder is fresh. Overmixing the dough can also deflate air pockets, resulting in a dense texture. Finally, ensure your oven is fully preheated to 180°C before baking, an oven that’s too cool can prevent the bread from rising evenly.
Nutritional values
Nutritional value, per
1132 Kcal
| Fibre | - | 15 gram fibers |
| Protein | 25.2 | 70.1 gram |
| Fat | 33.1 | 42.4 gram |
| Carbohydrates | 41.7 | 116.3 gram |
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Add your own twist to this yoghurt bread recipe
Make this savoury yoghurt bread your own with a few easy tweaks. Swap the ham cubes for crispy bacon to add a smoky, rich flavour, or stir in fresh herbs like parsley or basil for a lighter, aromatic touch. If you prefer a bit of heat, add a pinch of chili flakes or finely chopped fresh chili to the dough. These small changes bring new layers of flavour while keeping the bread just as soft, cheesy, and satisfying.
Look for a golden crust and firm centre to know it’s ready
Your yoghurt bread is perfectly baked when the tops are golden brown, and the centres feel firm to the touch. Gently press a bun, it should spring back slightly without feeling doughy. You can also insert a toothpick into the centre; if it comes out clean or with just a few crumbs, it’s done. Avoid overbaking, as this can dry out the bread.
For an even bake, check the buns a few minutes before the minimum baking time, since oven temperatures can vary.
Why skyr makes this yoghurt bread extra soft
Skyr gives this recipe its wonderfully soft and tender texture. Its naturally thick consistency adds moisture without making the dough heavy, while the protein helps create a light, structured crumb. The mild tang of skyr also enhances flavour and balances the richness of the cheese and ham. Unlike regular yoghurt, skyr’s lower fat and higher protein content make the bread stay soft for longer, even after cooling.
Can I turn this recipe into a loaf instead of buns?
Yes, you can easily bake this yoghurt bread as a loaf instead of buns. Use a 30 × 10 cm loaf tin, either lined with baking paper or well-greased. Because a loaf takes longer to cook, bake it for 40-50 minutes at 180°C (convection), checking for doneness from 40 minutes, a skewer inserted in the centre should come out clean. Once baked, let the loaf cool in the tin for 10-15 minutes, then transfer it to a rack to cool completely before slicing.
Feeling inspired? Try these bakes next
If you loved this recipe, there are plenty more baked snacks to explore – all perfect to pack for busy days or enjoy on the go.
- High protein bread: a hearty, wholesome loaf packed with oats and seeds for a deliciously nutty flavour and satisfying texture.
- Protein bread: a soft, rustic-style loaf made with skyr for extra moisture and a golden crust that’s perfect for sandwiches or toast.
- Gluten-free banana loaf: naturally sweet and tender, this comforting bake blends ripe bananas with oats or almond flour for a soft, flavourful slice every time.
For even more portable ideas, visit our full collection of on-the-go snacks.
