Ingredients
For the Bread:
10.6 oz (300g) whole wheat flour
8.45 fl oz (250ml) sour yogurt (European-style)
½ teaspoon (2.5g) baking soda
1 teaspoon (5g) salt
1 tablespoon (15ml) olive oil (optional, for a softer crumb)
For the Topping:
2 tablespoons (30g) mixed seeds:
Rolled oats
Pumpkin seeds
Sunflower seeds
Flax seeds
1 tablespoon (15ml) water for brushing
Step-by-Step Instructions
Preparation (10 minutes):
Preheat your oven to 360°F (180°C). Place a baking sheet or dutch oven inside to heat.
Line a baking sheet with parchment paper if not using a dutch oven.
Making the Dough (15 minutes):
In a large mixing bowl, whisk together the whole wheat flour, baking soda, and salt.
Create a well in the center of the dry ingredients.
Gradually pour in the sour yogurt, stirring with a wooden spoon.
Add olive oil if using.
Mix until a shaggy dough forms.
Turn onto a lightly floured surface.
Knead for 5-7 minutes until the dough becomes smooth and non-sticky.
Shaping and Finishing (5 minutes):
Form the dough into a round loaf shape.
Transfer to prepared parchment paper.
Using a sharp knife, score the top with an ‘X’ pattern, about ½-inch deep.
Brush the surface with water.
Generously sprinkle with mixed seeds.
Baking (30-35 minutes):
Carefully transfer the bread to the preheated baking sheet or dutch oven.
Bake for 30-35 minutes until golden brown.
The bread should sound hollow when tapped on the bottom.
Cool on a wire rack for at least 30 minutes before slicing.
Nutritional Information
(Per slice, based on 12 slices)
Calories: 120
Protein: 4g
Carbohydrates: 22g
Fiber: 3g
Fat: 2g
Sodium: 185mg
Total Time:
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