Yoghurt bread
Ingredients
180 g plain flour
120 g rye flour/wheat flour mix
80 g wholemeal flour
100 ml crushed rye
50 g sunflower seeds
5 g salt
10 g bicarbonate of soda
50 – 75 ml Dansukker Dark Syrup
600 ml natural yoghurt
Flavourings
10 g bread spices, e.g. caraway seeds, aniseed, fennel seeds
or
grated zest of 1 orange
or
50 g raisins
Combine all the dry ingredients in a bowl. Add the syrup and yoghurt and mix quickly into a dough. Pour the dough into a large tin. Do not fill the tin more than 2/3 full. Bake in the middle of the oven at 175°C for about 90 minutes. Cover with foil if the loaf starts looking too dark.
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