Yogurt Bread

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www.theconsciousplantkitchen.com

This Yogurt Bread is a simple 4-ingredient, yeast-free loaf recipe rich in protein and micronutrients and made with no dairy, no eggs for a soft crumb with crusty edges.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/yogurt-bread/ or scan the QR code here ➡️

Prep Time10

Cook Time1

Total Time1 10

Servings: slices

Calories: 188.3kcal

Author: Carine Claudepierre

Ingredients

3 cups Self-Rising Flour (note 1)
1 cup Dairy-Free Yogurt (note 2)
¼ cup Olive Oil (note 3)
1 ¼ cups Soy Milk (note 4)

Optional

1 teaspoon Salt
½ cup Mixed Seeds (note 5)

US Customary - Metric

Instructions

Preheat the oven to 390°F (200°C). Line a loaf pan with parchment paper, lightly oil with cooking oil spray. Set aside.
In a mixing bowl or a stand mixer using the hook attachment, add all the ingredients.
Stir until it forms a sticky batter. Fold in the seeds if used, and stir to incorporate.
Pour the batter in the prepared loaf pan, and if you like, sprinkle more seeds on top.
Bake the bread on the center rack of the oven for 55-65 minutes at 390°F (200°C), foiling the top of pan after 35 minutes. Check the baking by inserting a long thin skewer into the center of the bread, if it comes out clean, it's ready to remove from the oven.
Let it cool down completely on a cooling rack before slicing - about 3 hours.

Notes

Note 1: Or 3 cups of all-purpose flour, in which you stir 2 tablespoons of baking powder.

Note 2: I never use dairy in my kitchen, and I baked the recipe using soy yogurt or coconut yogurt. However, plain Greek Yogurt should work as well if you prefer a dairy option.

Note 3: Or any low-flavor oil.

Note 4: I am using soy milk to increase the protein in the bread, but any milk like almond milk or oat milk works.

Note 5: I am using 2 tablespoons of each of the followings seeds : pumpkin seeds sunflower seeds, flaxseed, chia seeds.

Storage: Wrap the bread loaf in a clean kitchen towel or place in an airtight container for up to 5 days in the fridge. Freeze slices for up to 1 month in Ziploc bags and thaw at room temperature the day before, or place the frozen slice in a bread toaster.

Nutrition