Sunday, 23 June 2013

No-Rest Yogurt Bread

...Because the baking part of it takes long enough as it is when you want proper fresh, homemade bread, right?
I was really happy when I went to the oven to take out this bread, as it looked fantastic!

And you know what? It tasted brilliant! Seedy, moist and fresh, with a crunch from the sunflower seeds on the top, mmmm! I reckon both sweet and savoury topping will be great with this bread. Thankfully I've got plenty of bread left to figure it out *smiles*

No-Rest Yogurt Bread
(Makes 1 healthy loaf, about 1690 calories for the whole thing!)

Now, how about that with a big slab of patê, mackerel in tomato sauce, or jam?

500ml pot-set yogurt (I used quark)
3 tbsp honey or golden syrup
1 tsp salt
1 tsp bicarbonate of soda
125g plain flour (1 small cup)
100g natural ground bran (1 small cup)
25g linseeds (1/4 cup)
25g oats (1/4 cup)
25g sunflower seeds

- Pre-heat your oven to 180°C.

- In a bowl, mix together all the dry ingredients except from the sunflower seeds. Make a well in the middle, and pour in the yogurt and the honey or syrup. Make sure it is all well combined before transferring it into a normal-sized, greased bread pan.
- Press it down, and top with the sunflower seeds, pat the down lightly so that they stick to the bread.

- Bake it in the middle of the oven for about 45-50 minutes until it's brown, and cooked. If you want to be sure, you can turn down the heat to 140-160°C after 45 minutes and leave it for another ten minutes. Take it out, and cool before removing from the tin and serving!


Aaaaaalso, I found this little tub of delicious in the shop the other day:



Perfect for dessert - nice and creamy with fresh berry compote swirled through, mmmm!





Original source:
Food.com, but I seem to have lost the link to the specific recipe!

- Jules

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