April 25, 2010

Yogurt Seed Bread

Since I had yogurt in the fridge and a plethora of seeds, I thought I'd try a quick bread that combined the two. It's not a sweet bread, although you might expect it would be. It's a dense loaf with plenty of crunch and texture.

Yogurt Seed Bread

2 1/2 cups flour
1/4 cup wheat flour
1 tsp. salt
1 tsp. cream of tartar
1 tsp. baking soda
1 tsp. baking powder
3 Tbsp. sunflower seeds
3 Tbsp. sesame seeds
3 Tbsp. poppy seeds
1 tsp. honey
3/4 cup plus 2 Tbsp. plain yogurt
1 1/4 cups milk
1 tsp. sunflower seeds
1 tsp. sesame seeds
1 tsp. poppy seeds

Grease 9 x 5 bread loaf pan. Preheat oven to 350ºF. Sift together flours, salt, cream of tartar, baking soda and baking powder. Stir in the 3 Tbsp. of each seed.

Mix honey, yogurt and milk together. Stir into the dry ingredients and mix together well. Spoon batter into pan and smooth to level the top. Sprinkle with the remaining 1 tsp. of each seed.

Bake for 1 hour, or until top is golden. Bread is ready when edges shrink from sides of pan. Cool on wire rack completely.

No comments: