Saturday, May 24, 2008

Yogurt Herb Bread

I took this bread to our homeschool/unschool group, and everyone LOVED it! This is a savory quick bread recipe that I got from Coconut & Lime, and I'm adding this to my "Keepers" recipe folder. I made a few changes to make it whole-grain and utilize all dried herbs, since that is what I had on hand. I also used goat yogurt, but next time I will try soymilk with a little lemon juice to make it dairy-free.

Yogurt Herb Bread
-adapted from Coconut & Lime


  • 2 cups whole spelt flour (can substitute wheat flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup plain nonfat yogurt
  • 2 eggs
  • 4 tablespoons butter, melted and cooled slightly (I used Earth Balance)
  • 1 tsp dried dill
  • 1 tsp dried oregano
  • 1 tsp dried tarragon
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  1. Preheat oven to 350. Grease and flour one loaf pan.
  2. In a medium bowl, whisk together flours, salt, baking soda and baking powder.
  3. In a medium bowl or large measuring cup, whisk together the melted butter, yogurt, eggs, dill, tarragon, thyme, rosemary and oregano.
  4. Pour into flour mixture and mix until well combined and it forms a fairly thick dough, about 2 minutes.
  5. Pour into prepare pan and bake about 40 minutes or until a toothpick inserted in the middle comes out clean and dry. Allow to cool in pan about 5 minutes before removing from pan. Slice and serve.