Yield: 1 servings
|1 carton||Stirred Bulgarian Yogurt; (500 ml or 2 1/4 cups)|
|2 cups||Whole Wheat Flour|
|1½ cup||Crushed Wheat|
|½ cup||Mixed Whole Wheat Kernels; Linseed, and Bran|
|1 teaspoon||(heaping) Baking Soda|
At the end of each month, The Cook & Kitchen Staff select some of the best recipes sent to Recipe-a-Day during the month, and post them to the entire membership. Today's offering is from Recipe-a-Day member Sharon P.
Today's recipe is an interesting combination of ingredients that may require a trip to your local health food store. As usual, the effort to obtain the ingredients is well worth it. Sharon informs us that this bread freezes beautifully, too, so you may want to double the batch while you've got the ingredients in the pantry.
Thank you to all Recipe-a-Day members who took the time to send in a recipe this month. We're just sorry we won't have an opportunity to publish them all!
Yields 1 Large Loaf
Preheat oven to 350-F degrees and lightly oil a bread loaf pan with non-stick cooking spray.
In small mixing bowl, combine the yogurt and honey.
In a second bowl, combine the whole wheat flour, crushed wheat, the mixture of wheat kernels, linseed, and bran, and the salt and baking soda.
Mix the dry ingredients into the yogurt-honey combination and stir to thoroughly combine.
Place bread mixture in the prepared bread pan, shake to level, and bake for 45 to 60 minutes, until the top is brown.
Remove from the oven and cool in pan. Slice to serve.
Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Mar 28, 1999, converted by MM_Buster v2.0l.