Yogurt Whole Wheat Quick Bread

This started out as muffins but I found that it can be baked as bread too. The lemon juice gives it a nice bite and the whole wheat bread gives it a great nutty flavor.

Step: 1

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch loaf pan.

Step: 2

In a large bowl, combine melted butter and honey. Whisk in yogurt, egg and lemon juice.

Step: 3

In a separate bowl, sift together all-purpose flour, whole wheat flour, baking soda, nutmeg and cinnamon. Fold this mixture into the yogurt mixture, stirring just enough to blend. Pour batter into prepared loaf pan.

Step: 4

Bake in preheated oven until top of loaf springs back when touched and a toothpick inserted into center of the loaf comes out clean, about 50 minutes.

Per Serving: 158 calories; protein 4.1g; carbohydrates 25.8g; fat 4.9g; cholesterol 26.9mg; sodium 205.9mg.

The best flavour of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal dough , which not always rise as well as white bread.

To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.