Yogurt-Nut Oat Bread
To store, wrap the loaf tightly in plastic; refrigerate for up to 1 week, or freeze for up to 2 months.
Recipe information
Yield
makes one 8-inch loaf
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Coat an 8 × 4-inch loaf pan with cooking spray. Into a large bowl, sift together the flours, salt, cream of tartar, baking soda, and baking powder. Stir in the nuts, sunflower seeds, oats, and bran. In a separate bowl, whisk together the milk and yogurt, then stir into the flour mixture just until combined.
Step 2
Spoon the batter into the prepared pan, and smooth the top with the back of the spoon. Sprinkle the remaining 3 tablespoons sunflower seeds evenly over the top.
Step 3
Bake until golden on top and pulling away from the pan, about 1 hour 10 minutes. Remove from the oven; immediately invert onto a wire rack to remove the pan. Reinvert; let cool completely before slicing.
