1 ct Stirred Bulgarian Yogurt;
-(500 ml or 2 1/4 cups)
3 tb Honey
2 c Whole Wheat Flour
1 1/2 c Crushed Wheat
1/2 c Mixed Whole Wheat Kernels;
-Linseed, and Bran
1 ts Salt
1 ts (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.
Yields
1 servings