BBD#18- Quick Breads – Nut-Yoghurt-Bread
28. März 2009 von chaosqueen
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This BBD #18 is hosted by Mansi from Fun & Food Blog and she wishes for blogged Quick breads. This was the catchiest BBD for me because I prefer slow breads baked with a little amount of yeast or sourdough and so I am not a fried of quick breads made with baking powder/soda.
But I decided to give quick breads a chance too. I looked for a convenient recipe in many of my bread baking books and found one with nuts and sunflower seeds. Thank you for the new BBD #18! |
I need about five minute preparation time to finish the dough and bring it in the oven. The ready baked bread looks like a quite normal yeasted bread but the taste is completely different. I miss the taste of yeast or sourdough which makes a breads character.
This bread confirmes my opinion that I don’t like quick breads so much.
Here a photo of the cut bread.
Hier geht es zum Rezept in deutsch: 
| ========== | REZKONV-Rezept – RezkonvSuite v1.4 |
| Titel: | Nut-Yoghurt-Bread |
| Kategorien: | Quickbread, Brot, Bread, Nuts |
| Menge: | 1 Loaf |
Ingredients
| 1 | tbsp | Oil | |
| 375 | gram | Flour (wheat flour type 550) | |
| 125 | gram | Whole wheat flour (spelt wheat flour) | |
| 1 | tsp. | Salt | |
| 2 | tsp. | Baking powder | |
| 1 | tsp. | Baking soda | |
| 90 | gram | Mixed nuts, chopped | |
| 90 | gram | Sunnflower seeds | |
| 1 | Tsp. | Honey | |
| 200 | ml | Yoghurt | |
| 300 | ml | Milk | |
| 2 | tbsp. | Sunnflower seeds to sprinkle | |
| Oil for greasing |
Quelle
| Eric Treuille, Ursula Ferrigno – Brot Rezepte aus aller Welt |
| Erfasst *RK* 28.03.2009 von | |
| Chaosqueen |
Directions
1. Grease a two pound bread tin with oil. Mix the flours, salt, baking bowder, baking soda, nuts and sunnflower seeds. Preheat the oven to 180°C.
2. Put Oil, honey, yoghurt, milk in the kitchen maschine’s bowl and whisk for a moment. Add the dry ingredients and whisk to a soft dough. (KitchenAid about 1 minute, speed 2, paddle attatchment)
3. Fill the dough in the prepared tin, sprinkle the sunflower seeds on the surface. Place the tin in the oven and bake for an hour.
4. Remove the tin and let the loaf cool completely on a rack.
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