Super easy, juicy wholegrain jam bread
- Yield: 1 large loaf à 1 liter 1x
Ingredients
Scale
- 1/2 dl / 1/5 cup flax seeds
- 5 dl / 2 cups+3 tbsp flour of choice, for example “regular” wheat,
whole-wheat, oat flour etc. - 2 dl / 4/5 cups whole grain rye flour
- 1/2 dl / 1/5 cup steel-cut oats (in swedish it’s called havrekross)
- 2 tsp baking soda
- 1 tsp salt
- 5 dl / 2 cups+3 tbsp of yoghurt of your choice*
- 100g-150g fruit jam, marmalade or compote of your choice
- Optional: some pumpkin, flax or sunflower seeds for topping
Instructions
- Preheat the oven to 175ºC/350ºF and grease a bread tin (around 1,5 litres)
- Mix all the dry ingredients in a bowl. Add the yoghurt and jam and mix until everything’s combined.
- Pour the mixture into the bread tin and put it in the lower half of the oven.
- Let the bread bake for 70 minutes and then take out and let cool. Enjoy!
Notes
* I recommend using yoghurt that is a bit thicker and a bit more sour than regular yoghurt.
For sweet yet refined sugar-free fruit compote or jam use dates or banana or something like coconut sugar, honey, maple syrup in it to make it sweeter.
Find it online: https://hannaekelund.com/super-easy-juicy-wholegrain-jam-bread/