Whole Wheat Quick Bread
|Whole wheat flour||2 Cup (32 tbs)|
|Soy flour||1⁄4 Cup (4 tbs), sifted|
|Bran flakes||1⁄4 Cup (4 tbs)|
|Cracked wheat cereal/Wheat gram||1⁄4 Cup (4 tbs)|
|Nonfat dry milk||1⁄4 Cup (4 tbs)|
|Baking soda||1 Teaspoon|
|Baking powder||1 Teaspoon (Without Aluminum Salts)|
|Plain yogurt||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Almond oil/Vegetable oil||2 Tablespoon|
|Unsulphured blackstrap molasses||1 1⁄2 Teaspoon|
|Sunflower seed||2⁄3 Cup (10.67 tbs)|
|Sesame seed||1⁄4 Cup (4 tbs)|
|Rolled oats||2 Tablespoon|
Preheat oven to 350°F.
Generously grease 9 x 5 inch loaf pan.
Combine whole wheat flour, soy flour, bran flakes, wheat cereal, dry milk, baking soda and powder in large bowl.
Combine yogurt and water in another bowl.
Add honey, oil, molasses and egg to yogurt mixture and beat with fork.
Make well in center of dry ingredients and add yogurt mixture and sunflower and sesame seeds.
Stir just until moistened; do not over mix.
Pour batter into prepared pan.
Sprinkle with rolled oats.
Bake until tester inserted in center comes out clean, about 55 minutes.
Let cool on rack.