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
- 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*
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.