FARMSTYLE SEED LOAF
Maandag se broodjie! Hierdie resep gekry by Everyday Eats en dit is regtig heerlik, probeer hom gerus.
- 2 cups Snowflake nutty wheat flour
- 1 cup oats
- ⅔ cup mixed seeds
- 1 ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 2 cups fat-free plain yoghurt
- ¼ cup honey
Pre-heat your oven to 180°C, grease and line a bread pan.
In a large bowl, mix together nutty wheat flour, oats, ½ cup of the mixed seeds, baking soda and salt.
To a separate, medium-sized bowl add eggs and whisk. Gently mix in yoghurt and honey to form a creamy egg mixture.
Add the egg mixture to the flour mixture and mix until combined. Rest for ten minutes.
Scrape the batter into the prepared bread pan and top with the remaining seeds. Bake until golden brown and a toothpick inserted into the centre of the loaf comes out clean, about 50-60 minutes.
Remove from the oven and allow the loaf to cool for 30 minutes before turning out onto a wire rack to cool completely.
Slice, serve and ENJOY!
CHEF’S TIPS:
The listed quantity (2 cups) of yoghurt applies if using fat-free or low-fat yoghurt, if you use full cream or double cream Greek style yoghurt, use 1 ¾ cups yoghurt and thin it out with ¼ cup milk.
If you find your bread browning a bit too much on top before it is cooked through, just cover it with some foil for the remainder of the oven time.
Recipe posted by Theo van Wyk
Photo: Theo van Wyk
