Category Archives: Yogurt

20 Dec
2014

Whole Wheat Banana Cranberry Oat Bread with Greek Yogurt

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I ran out of WHITE flour.Something that’s never happened before thanks to all the baking I’ve done in the past.Realized it only when I had to bake “Sheermal” a few days back. I barely had a cup of flour so had no choice but to halve the recipe.Of late I have made a switch to whole grains. On any given day you will always find Whole Wheat, Amaranth flour,Quinoa flour,coconut flour,Sorghum etc at home. I resort to white flour only when participating in blog events. I am so glad I made this change as I feel a lot satisfied and enjoy these baked goodies without any guilt.

When you have overripe bananas…you make Banana Bread. Don’t we all? I made my Banana Bread with organic whole wheat pastry flour( I love the 365 brand from whole foods), oats,brown sugar, eggs and cranberries. It was moist and slightly dense.

Cranberries are a great addition to this bread… they add to the sweetness . I have made a similar bread with Amaranth flour but felt it wasn’t sweet enough, so this time I added two extra tablespoon of brown sugar to this recipe. But after tasting the bread I realized that it was not required, the cranberries do the trick.

Whole Wheat Banana Cranberry Oat Bread with Greek Yogurt

A wholesome bread with the goodness of oats,wheat flour, bananas and cranberries.

Ingredients

1 ¼ cup whole wheat pastry flour
½ cup old fashioned oats dry
2 teaspoon baking powder
½ teaspoon baking soda
a pinch salt
2 large ripe bananas, mashed
2 large eggs
½ cup + 2 tablespoon brown sugar
¼ cup nonfat greek yogurt, plain
2 tablespoon canola oil
½ cup dried cranberries
1 teaspoon vanilla extract(optional)
a teaspoon orange zest (optional)

Instructions

Whisk together flour, Oats, baking powder, baking soda and salt. Set aside. In another large bowl mix banana, egg, sugar, yogurt and oil. Add in the cranberries. Stir gently the banana mixture to the flour mixture until just combined. Do not over mix the batter. Pour batter into the prepared pan and bake for about an hour or until a toothpick inserted comes clean. Let it cool slightly and then remove from the pan. Slice them into ¾ inch pieces and serve warm.

Notes

152 Cal; 4g Fat; 26g Carb;3g Protein;13g Sugar; 2g Fiber

http://www.thefoodielovers.com/2014/12/whole-wheat-banana-cranberry-oat-bread-with-greek-yogurt/

Enjoy!

Categories : Baking, Bread, Breakfast, Wholegrain, Yogurt | 2 Comments »

21 Jan
2013

Minted Yogurt Bread

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Subzero Wind Chill Grips Midwest - MN endures tremendous amount of cold weather. So far this winter was a mild one, we had only one subzero low all winter!.But now Sunday through Tuesday is supposed to be the coldest days in the last four years.It’s about -15F/-19C now and going to be 3F/-16C tomorrow. I am looking outside my window and it is so sunny yet so chilly. Urgh!! The weather is so damn contradicting. How I wish Spring was here soon:(

Baking is something that has been keeping me busy this season, atleast I get to take my mind of the bitter cold temperature. Mint has always been my favorite herb and that is what caught my attention when I came across this recipe. I have baked two versions of the same bread. First time was the exact recipe as mentioned below and the last time was a Savory one which you see in the pictures below. {For the savory one instead of 2 ½ cup bread/all-purpose flour – I used a cup of whole wheat flour along with 1 ½ cup of bread flour; added 2-3 minced thai green chilies; avoided the honey; added salt and 1 teaspoon butter}. As you can see in the pictures, due to the addition of wheat flour, the bread is light brown in color. Both the breads tasted great. However the savory one had a little hard crust, but was soft inside and turned slightly hard the next day. The original recipe yielded very flavorful and delicious bread which was very soft; I felt as though it had a brand new taste:)

MINTED YOGURT BREAD
Makes 1 medium (8 ½ x 4 ½”) loaf pan

Ingredients:

2 ½ cups bread/all-purpose flour
1 package dry yeast
1 cup plain yogurt, room temperature
3 tablespoon coarsely chopped fresh mint
Zest of a lemon
2 teaspoons honey
1 teaspoon butter,melted

Directions: In a mixing or mixer bowl of a stand mixer, measure 1 cup flour and the yeast ( if you are using whole wheat flour too, mix the flours and then measure). Stir to blend. Pour in the yogurt, mint, lemon zest and honey. Beat together with a wooden spoon or mixer flat beater until thoroughly mixed into a batter like dough. Add additional flour, ¼ cup at a time, first stirring with the spoon and then working with your hands, until a rough ball of dough has formed. This will be too thick for the beater blade, so attach a dough hook and stir with it. Knead for a minute. The dough may be somewhat sticky when turned out of the bowl, but a few sprinkles of flour as you shape the dough under your hands will make it less so.

Place the dough in an oiled bowl, cover with plastic wrap and let rise to double in bulk, about 1 hour. Punch down the dough. Shape into a ball; flatten the dough into an oval roughly the length of the pan. Fold in half lengthwise, pinch the edges into a seam and place seam down in the pan. Cover the loaf pan with a length of wax paper and leave until it has doubled in volume, about 40 minutes. The center should rise slightly above the edge of the pan. Preheat oven to 350F. Bake the loaf until it is lightly golden in color and tests done when tapped on the bottom crust with a forefinger, about 35 minutes. It should sound hard and hollow. Remove the pan immediately and brush with the melted butter. Cool on rack before slicing.