Smagfuldt hurtigt brød (proteinrigt, 1 skål)

Denne Smagfuldt hurtigt brød is an easy bread loaf recipe packed with delicious sundried tomatoes, basil, cheddar flavors and loaded with plant-based protein from quinoa and seeds.

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I love baking savory breads and muffins with delicious Mediterranean flavors, like my Quinoa-kiks or Veganske salte muffins but I wanted to make a simple bread full of the same flavors. This bread is loaded with protein and tastes absolutely delicious.

The full recipe is just below, but I have included a ton of additional key info below, like ingredient selection tips, step-by-step pictures, and more!

Smagfuldt hurtigt brød

Denne Smagfuldt hurtigt brød is an easy bread loaf recipe packed with delicious sundried tomatoes, basil, cheddar flavors and loaded with plant-based protein from quinoa and seeds.

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Prep Time: 15 minutter mins

Tilberedningstid: 55 minutter mins

Samlet tid: 1 time hr 10 minutter mins

Rute: Morgenmad

Køkken: amerikansk

portioner: 10 skiver

Kalorier: 238.9 kcal

Forfatter: Carine Claudepierre

TilberedningstilstandUndgå, at din skærm bliver mørk

1x2x3x

Ingredienser

US Customary - metric

• ▢ 2 kopper Selv-hævende mel - (note 1)
• ▢ 1 kop Mandelmælk - (note 2)
• ▢ ¼ kop Mejerifri græsk yoghurt - (note 3)
• ▢ ⅓ kop Olivenolie med mild smag - (note 4)
• ▢ ½ teske Salt
• ▢ ⅛ teske Sort peber

Velsmagende fyld

• ▢ ¾ kop Kogt quinoa - cooled (note 5)
• ▢ ½ kop Soltørrede tomater - no added oil, finely chopped
• ▢ 1 kop Plant-Based Cheddar Cheese - (note 6)
• ▢ ¼ kop Friske basilikumblade - fint hakket

toppings

• ▢ 1 spiseskefuld Solsikkefrø
• ▢ 1 spiseskefuld Pumpkin Seeds

Instruktioner

• Forvarm ovnen til 180 °C. Beklæd en brødform på 23 x 13 cm med bagepapir. Smør papiret og siderne af formen med madoliespray. Sæt til side.
• In a large mixing bowl, add cooked cooled quinoa, yogurt, oil, chopped sundried tomatoes, chopped basil, salt, pepper. Stir a few times to combine.
• Fold in the self-rising flour, almond milk, and dairy-free cheese. Use a rubber spatula to combine and form a smooth cake batter.
• Place the savory batter in the prepared loaf pan, sprinkle the top with seeds.
• Bake the bread for 40-50 minutes at 350°F (180°C) until a long pick inserted in the center of the loaf comes out clean. After 40 minutes, I recommend adding a piece of foil on top of the pan to prevent the bread from darkening too fast.
• Let the bread cool in the pan for 5 minutes, then pull the hanging parts of parchment paper to release on a cooling rack.
• Cool for at least 3 hours before slicing. Serve with extra salt, and chili flakes if desired.

Noter

Noter 1Du kan lave dine egne 2 kopper selvhævende mel derhjemme. Rør blot 2 kopper hvedemel med 4 teskefulde bagepulver. For en glutenfri mulighed, brug min glutenfri konverter, men glem ikke bagepulveret.

Noter 2: Any milk work, I like almond milk, or oat milk to keep the crumb light and fluffy. But for more protein, try soy milk.

Noter 3Enhver type naturel yoghurt fungerer. Jeg testede det med kokosyoghurt og cashewnøddyoghurt, men hvis du bruger mejeriprodukter i dit køkken, fungerer naturel græsk yoghurt også.

Noter 4Enhver olie med lav smag fungerer som rapsolie.

Note 5: You can swap cooked, cooled quinoa for 3/4 cup finely chopped baby spinach, or simply skip it, the recipe still work without added quinoa, but it adds proteins, moist, and chewy texture. 

Note 6: You can swap for 1/2 cup nutritional yeast or other cheese like dairy-free crumbled feta – watch out for this option you might want to remove added salt in the bread as feta is high in sodium. Regular feta/cheese works too if you use dairy in your kitchen.

OpbevaringOpbevar brødet i en lukket beholder i køleskabet i op til 4 dage. Skær det i skiver lige før servering for at holde brødet friskt og fugtigt. Frys det i op til 1 måned, og tø det op ved stuetemperatur dagen før servering.

Ovntilstand: Jeg bruger varmluftstilstand. Hvis du er nødt til at bruge konventionel tilstand, anbefaler jeg at øge temperaturen med 15 °C. Bagetiden bør være den samme, men det kan tage et par minutter mere.

Udstyr

9 x 5 cm brødform

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Ernæring

Betjener: 1skive | Kalorier: 238.9kcal | Kulhydrater: 27.6g | Protein: 5.9g | Fed: 11.8g | Mættet fedt: 2g | Flerumættet fedt: 1.7g | Enumættet fedt: 5.9g | Transfedt: 0.001g | Natrium: 270.3mg | Kalium: 261.3mg | Fiber: 2.3g | Sukker: 2.5g | Vitamin A: 81.9IU | Vitamin B12: 0.03pg | Vitamin C: 2.3mg | Calcium: 58.3mg | Jern: 1.3mg | Magnesium: 35.9mg | Fosfor: 91mg | Zink: 0.6mg

Ingredienser og erstatninger

You only need a handful of ingredients to make this bread, here’s how I pick them.

• Selv-hævende mel – This provides the structure and leavening for the bread. I use it for convenience, but you can also make your own (see recipe card). For a gluten-free option, use my glutenfri konverter, men glem ikke bagepulveret.
• Mandelmælk – This adds moisture and lightness. You can also use oat milk for a similar texture, or soy milk for a protein boost. Other plant-based milks like cashew or coconut also work.
• Mejerifri græsk yoghurt – This contributes to the moistness and tanginess of the bread. Coconut or cashew yogurt are good alternatives. If you use dairy, regular Greek yogurt should work.
• Let olivenolie – This adds moisture and richness. Canola oil or another neutral oil work just as well. For extra flavor, consider using infused olive oils like garlic or chili.
• Kogt quinoa – This boosts the protein and adds a chewy texture. Finely chopped baby spinach is a good substitute, or you can omit it entirely.
• Soltørrede tomater – These add a concentrated savory flavor. I use dry-stored sundried tomatoes. Sun-dried tomatoes in oil can also be used, but drain them well.
• Plant-Based Cheddar Cheese – This adds a cheesy flavor. Nutritional yeast or dairy-free feta are good alternatives. If you use feta, watch out for the salt content.
• Friske basilikumblade – These add a fresh flavor. Parsley or coriander are good substitutes to create different flavors.
• Sunflower Seeds & Pumpkin Seeds – These add a crunchy texture and healthy fats. You can also use chia seeds, hemp seeds, or other nuts and seeds.

How to Make Savory Quick Bread

This is a really easy bread loaf recipe, here’s how to make it in pictures.

Chop the sundried tomatoes and basil leaves on a chopping board.

Combine the cooked quinoa, dairy-free yogurt and chopped veggies in a bowl.

Incorporate the flour, almond milk, and dairy-free cheese and combine to form a dough.

Transfer to a baking pan and bake the bread for 40-50 minutes at 350 °F (180 °C).

Carines bagetips

Let me share a few more tips for a delicious bread.

• Jævn blanding – Gently fold the ingredients to prevent overmixing, which can lead to a tough bread.
• Tilberedning af pande – Ensure the parchment paper covers the sides of the pan for easy removal. You’ll just have to pull the overhanging parts!
• Køletid – Allow the bread to cool completely before slicing to prevent it from crumbling.
• Frøplacering – Press the seeds lightly into the top of the batter to prevent them from falling off.
• Smagsboost – Add a pinch of garlic powder or onion powder to the dry ingredients for extra savory flavors.
• Moisture Check – If your batter seems too dry, add a tablespoon of almond milk at a time until it reaches the desired consistency.
• Warm Serving – Serve the bread slightly warm for enhanced flavor.
• Opbevaringsopløsning – Wrap the bread tightly in plastic wrap or store it in an airtight container to maintain freshness.

Flere velsmagende bageopskrifter

3-ingrediens middagsboller

Veganske salte muffins

Quinoa-kiks

Quinoa-muffins