I had to make bread for a picnic last weekend. Mistakenly I thought I had a packet of my handy country loaf bread mix in the cupboard. By the time I realised that I didn’t have a bread mix, it was too late to go and buy one so I had to come up with a bread recipe using whatever I already had. I was a bit nervous about it working out (I’m not a very confident baker) but somehow it did. It’s a lovely moist, dense bread with lots of crunchy seeds – a perfect picnic loaf.
Makes 1 loaf
500 g nutty wheat, or other wholewheat bread flour
500 g plain fat free yoghurt
1 free-range egg
3 T canola oil
2 tsp baking powder
1 tsp salt
Two handfuls of seeds (I used sunflower, linseeds and pumkin seeds)
3 T seeds (for sprinkling over the bread)
Combine all the ingredients together and mix well. If the mixture seems a little too dry, add a bit more yoghurt. It shouldn’t be runny though – it should have the consistency of really thick porridge. Pour the mixture into a greased loaf tin and spinkle over a mixture of seeds. Bake in a 200 C oven for about one hour and a half until you are able to stick a knife into the middle of the bread and it comes out clean.