Nut and Yogurt bread

Breads are a perfect way to get carbs at almost any meal.  The same bread can be used, all you have to do is change the topping; butter, jam, pesto, hummus, etc. can all serve as garnish.  I've been wanting to introduce more breads into my baking repertoire, but I have yet to conquer my irrational fear of yeast.  This recipe seemed like a good start to making 'real' bread.  Technically, it's a quick bread.  It looks and tastes like 'real' bread but there was no yeast involved.

I did run  into a few problems with baking this bread.  First, there were some weird conversions from weight to volume, but a scale would have solved that right quick.  Then, it took a lot longer - almost double the time - to bake than the recipe specified; this could have been because I kept opening the oven door, marveling that there was 'real' bread in my oven.  Next time, I'll keep the door shut! 

Nut and Yogurt Bread

From Jam and Clotted Cream

Ingredients:

• 1.9 cups (250g) all purpose flour
• 1.8 cups (250 g) whole wheat flour
• 1 tsp salt
• 2 tsp baking soda
• Handful of toasted nuts (I used walnuts)
• 300ml Greek Yogurt*
• 125ml Semi Skimmed Milk*

Directions:

Preheat oven to 450.  In a large bowl combine all of the ingredients, mix thoroughly, knead for a few minutes on a floured surface and form into a flattish round ball.  Oil a baking sheet and place the bread on it, making a few slashes in the top. Bake for 25 - 30 mins - it should sound hollow when the base is tapped.

*I chose to go with the milliliter measurements because when I tried to convert them, the values were very wonky - think 1.56cups.  Since I have liquid measuring cups that list both milliliter and cup measurements, it was just easier.  You could do a conversion search to get the exact values, but I encourage you to stick with the milliliters.

Veganizing: I'm sure you could make this vegan by subbing nondairy yogurt or sour cream and 'milk.'  Greek yogurt is fairly thick, so I would imagine nondairy sour cream would be a better substitution, but if you wanted to do a little extra, you could strain your nondairy yogurt.