Cranberry Yogurt Bread
I love experimenting and this loaf came as a complete surprise. The base of this recipe is from my mother’s Unibomber notes in one of her many recipe book. Simply written, ‘Healthy Yogurt Bread’.
You will need a scale and a really large bowl for this loaf. It’s huge, crusty on the outside and moist on the inside.
Did you know: Digestive bran is a good source of roughage and is an insoluble fiber. This means it remains unchanged all the way to the colon. It isn’t broken down by the gut and absorbed into the bloodstream. Fiber does more than just keep you regular. It helps control blood sugar levels, lowers your cholesterol and can keep you full for longer.
Ingredients
375 g nutty wheat flour
125 g digestive bran (I use the Health Connection Wholefoods brand)
1 kg plain yogurt (I use Gero)
2 tsp bicarbonate soda
2 tsp salt
1/3 cup maple syrup
2 tbsp poppy seeds
2 tbsp sunflower seeds
1 cup cranberries
Method
Preheat oven to 180 degrees.
Grease a big loaf tin with either spray-and-cook or some butter and flour.
Mix flour, digestive bran, bicarb and salt.
Beat maple syrup and yogurt together.
Combine the dry and wet ingredients and add poppy seeds and cranberries.
Mix well. Don’t be discouraged by the dryness of the batter. It’s not meant to be very wet.
Spread the batter evenly into the loaf tin.
Sprinkle sunflower seeds over the batter and press it in a little with your hand.
Bake for 1hr 30 minutes.
Let the loaf cool completely before removing it from the tin.
