NUTTY YOGHURT BREAD

From Maureen Small

Ingredients
375g( 13oz) plain flour
123g(   4oz)wholemeal flour /oatmeal
1tsp salt
1tsp cream of tartar
1tsp baking soda
1tsp baking powder
90g (3oz) mixed nuts, chopped–Just walnuts are fine
90g (30z) sunflower seeds
1tsp runny honey
200ml (7fl oz) plain yoghurt
300ml (10fl oz) milk
1tblsp sunflower oil
OVEN  180 C/350 F/ Gas 4          TIN  1kg (2lb) loaf tin, greased     TIME  50 mins–1hr
1. Sift flours, raising agents and salt together. Stir in the nuts and sunflower seeds.
2. Mix the milk, yoghurt, honey and sunflower oil together. ( Usually I do this in a measuring jug.)
    Stir into the dry ingredients and mix to form a soft dough.
3. Spoon the batter into the prepared tin and smooth to level the top.
    Bake in the pre-heated oven for 1 hour until goldenand risen. the bread is ready when its edges shrink from the sides of the tin
VARIATIONS
Replace  the nuts and sunflower seeds with 3tblsps each of sesame and poppy seeds.
Replace nuts and seeds with 2tsps dried herbs and top the loaf with 3tblsps grated Cheddar or other strong cheese.
Just use half and half oatmeal and plain flour and leave out nuts and seeds.
**This recipe is taken from “BREAD” by Eric Treuille & Ursula Ferrigno **

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