QUICK RYE BREAD
No kneading is needed for this fragrant, dense bread dough. The ingredients are quickly mixed together, similar to quick-bread batters, and then baked, making these loaves speedy work.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 4 loaves
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Place a baking sheet on center rack. Butter four 6-by-3-by-2-inch loaf pans, line with parchment, and butter parchment.
- Mix flours, salt, baking powder, baking soda, and seeds. Cut butter into flour mixture with a pastry cutter or rub in with your fingers, until the mixture resembles coarse crumbs.
- Whisk together yogurt, milk, honey, and eggs. Make a well in center of flour mixture, and pour in yogurt mixture. Stir well to combine (batter will be sticky). Spoon batter into pans, smoothing the tops. Scatter mixed seeds on top of batter.
- Transfer pans to baking sheet, and bake until loaves are slightly cracked and golden brown, about 1 hour. (A skewer inserted into centers should come out clean.) Let cool in pans for 15 minutes. Turn out onto wire racks, and let stand for 2 hours.
SIMPLE YOGURT BREAD
This simple, low-fat bread is easy to make and customize. Let the kids create their own flavor combinations! The bread has a very moist, dense, spongy texture. It is lovely served with fresh berries for dessert.
Provided by ASweeney
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with cooking spray.
- Combine flour, baking powder, baking soda, and salt in a small bowl.
- Mix yogurt, sugar, eggs, and vanilla extract together in a large bowl. Stir in flour mixture a little at a time, mixing well between each addition to avoid lumps. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 285.1 calories, Carbohydrate 58.1 g, Cholesterol 49.7 mg, Fat 2.4 g, Fiber 0.8 g, Protein 7.9 g, SaturatedFat 0.9 g, Sodium 634.1 mg, Sugar 34 g
QUICK RYE-YOGHURT-FRUIT BREAD
Found this on the back-side of a packet of rye flour. Tried it and liked it. It is very nice with a cup of tea, plain or with a little butter.
Provided by Chef Dudo
Categories Quick Breads
Time 1h5m
Yield 1 bread
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Grease and flour a 9x5x2 inch loaf pan.
- Chop dried fruit and mix with luke-warm water, set aside.
- Sift and mix rye flour, all purpose flour, salt, baking soda and sugar.
- Add oats and mix.
- Add yoghurt and fruit (with the water).
- Mix all together
- Put the dough in the prepared pan and bake at 400F for 25 minutes.
- Lower the temperature to 300F and bake another 25 minutes.
Nutrition Facts : Calories 2498.9, Fat 24.8, SaturatedFat 10.3, Cholesterol 53.1, Sodium 5103.2, Carbohydrate 519.3, Fiber 50.3, Sugar 75.2, Protein 67
QUICK SWEDISH RYE BREAD
This all-rye bread, called matbrod or "food bread" in Sweden, is incredibly simple to make. The cumin seeds impart a unique but delicious flavour. You could use caraway seeds instead. Recipe found in Canadian House and Home and is from Jeffrey Alford and Naomi Duguid's Home Baking: The Artful Mix of Flour and Tradition Around the World (2003 Random House Canada).
Provided by Dreamer in Ontario
Categories Quick Breads
Time 1h10m
Yield 2 loaves, 32 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F and butter 2 8" x 4" loaf pans.
- In large bowl, stir together flour, baking soda, baking powder, salt and cumin seeds.
- In separate bowl, mix together yogurt, milk and honey; stir to blend well (if the honey is stiff, warm it a little to make it more liquid before mixing with the yogurt and milk).
- Pour yogurt mixture into flour mixture and stir until dry ingredients are well moistened (mixture will be sticky but quite stiff).
- Stir vigorously for several minutes.
- Divide dough evenly among prepared pans, smoothing tops with wet spatula.
- Place in centre of oven, lower heat to 385°F and bake for 30 minutes, then lower heat to 350°F and bake another 20 minutes or until loaves have pulled away from sides of pans and a skewer inserted in centre comes out clean.
- Turn loaves out of pans onto rack. (The loaves will be about 2" high.).
- Allow bread to cool for at least two hours before slicing to give loaves time to firm up.
Nutrition Facts : Calories 76.1, Fat 0.9, SaturatedFat 0.4, Cholesterol 2.5, Sodium 317.5, Carbohydrate 15.1, Fiber 1.3, Sugar 3, Protein 2.2
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