YOGURT SEEDLOAF
Now this is what I call a lekka sarmie after gym (and my first eat for the day)! Yogurt and raisin seedloaf with hummus, hickory ham, mozzarella and red onion marmalade. The bread, chickpea hummus and red onion marmalade all made in my kitchen. I bake this now once a week as it’s a perfectly Low GI sandwich for the lunchboxes.
- 500 ml (300 g) nutty wheat flour
- 500 ml (280 g) cake wheat flour
- 5 ml bicarb of soda (Afr koeksoda)
- 5 ml baking powder
- 15 ml brown sugar (light brown, demerara, muscovado any of them is fine even white sugar will work if you don’t have the others)
- 5 ml salt
- 500 ml plain yogurt (I use Amazi as I had some, any buttermilk will work)
- 15 ml cooking oil
- 250 ml mixed seeds (I used flax, poppy, sesame, sunflower and added the big flake oats to make up the cup) you can also used crushed wheat if you want that much crunch.
Sift the dry ingredients together and add the bran left in the sieve to the flours. Add sugar.
Mix yogurt/buttermilk and oil and pour over the dry ingredients. Mix thoroughly. It will come together don’t stress.
Spoon into 2 x medium bread loaf tins (22 x 11 x 6 mm) that has been greased or sprayed with non-stick spray. Sprinkle with more seeds if you like (I didn’t).
Bake in pre-heated oven at 180°C (350°F) for 45 minutes. Switch off the oven and leave the breads inside for another 15 minutes.
Note:
I baked on thermofan at 160°C for 45 minutes plus the extra 15 minutes with oven switched off.
Recipe and photo: Elsabie Templeton
