Yogurt Bran Bread
|Sifted self rising flour/0.75 cup all-purpose flour sifted with 0.75 teaspoon baking powder||2⁄3 Cup (10.67 tbs)|
|Whole-wheat flour||3⁄4 Cup (12 tbs)|
|Bran||1⁄3 Cup (5.33 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Baking soda||1 Teaspoon|
|Brown sugar||2⁄3 Cup (10.67 tbs)|
|Cooking oil||5 Tablespoon|
|Grated lemon rind/Grated orange rind||1 1⁄4 Teaspoon|
|Natural yogurt||2⁄3 Cup (10.67 tbs)|
Grease and line a large 9 x 5 x 3-inch loaf pan.
Place the flours, bran, cinnamon, salt, and baking soda in a large bowl.
In a smaller bowl beat the egg with the brown sugar, the oil, grated rind and the yogurt and pour into the dry ingredients.
Quickly beat well together, and pour into the prepared loaf pan.
Bake in the center of a moderately hot oven (375°F) for about 1 hour until well risen and cooked through.
Turn out onto a cake rack to cool.
This chapter includes breads for special diets such as gluten-free and low-salt, and also breads with an increased nutritional value or increased roughage.
All breads are basically nutritious, contributing valuable quantities of protein, iron, calcium and some of the B vitamins to our diets.
However, there is a small number of people who for medical reasons cannot eat 'ordinary' bread, and a growing number of people who wish to make their bread more nutritious by adding such ingredients as wheat germ and soy flour.
There are also those who want their bread to contain more