Yogurt Bread

• servings: 12 servings
• active time: 10 minutes
• total time: 1 hour 10 minutes

Ingredients

3 cups Self-Rising Flour (note 1)

1 cup Dairy-Free Yogurt (note 2)

1/4 cup Olive Oil (note 3)

1 1/4 cups Soy Milk (note 4)

1 teaspoon Salt

1/2 cup Mixed Seeds (note 5)

Directions

Preheat the oven to 390°F (200°C). Line a loaf pan with parchment paper, lightly oil with cooking oil spray. Set aside.

In a mixing bowl or a stand mixer using the hook attachment, add all the ingredients.

Stir until it forms a sticky batter. Fold in the seeds if used, and stir to incorporate.

Pour the batter in the prepared loaf pan, and if you like, sprinkle more seeds on top.

Bake the bread on the center rack of the oven for 55-65 minutes at 390°F (200°C), foiling the top of pan after 35 minutes. Check the baking by inserting a long thin skewer into the center of the bread, if it comes out clean, it's ready to remove from the oven.

Let it cool down completely on a cooling rack before slicing - about 3 hours.

Nutrition

• Serving Size: 1 slice with seeds (serv
• Calories: 188.3 kcal
• Total Fat: 7.1 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5.4 g
• Trans Fat: 0.002 g
• Sodium: 206.5 mg
• Total Carbohydrate: 25.2 g
• Dietary Fiber: 1.1 g
• Total Sugars: 1.2 g
• Protein: 5.8 g