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Description
Adding plain yogurt to bread doughs helps ensure that the loaf is tender when baked, as in this recipe, which uses agave syrup as the sweetener. This bread is also run through with dried fruit, shredded coconut, and almonds, plus flax seeds, poppy seeds, and pumpkin seeds, meaning it's as tasty as it is toothsome, and also nutritious thands to all of the above plus oat flakes and whole grain flour.
Ingredients
US|METRIC
4 SERVINGS
- 100 mL milk
- 150 mL plain greek yogurt
- 100 mL agave syrup (or honey)
- 75 grams dried apricots
- 50 grams grated coconut
- 75 grams almonds
- 50 grams oat flakes
- 150 grams wholemeal flour
- 180 grams plain flour
- 1 tsp. ground cinnamon
- 2 Tbsp. flax seeds
- 2 Tbsp. poppy seeds
- 2 Tbsp. pumpkin seeds
- 1 tsp. salt
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- oat flakes
- sliced almonds
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Directions
- Preheat oven to 350ºF.
- Mix the milk, yogurt and agave in a bowl.
- Coarsely chop the apricots and almonds. Mix together with all the other dry ingredients.
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