Many weight loss seekers think bread is “fattening” but, like most dietary misconceptions, this is quite far from the truth. Whether eating bread is diet friendly or not largely depends on the context in which it’s eaten. As far as bread itself goes, most types of bread contain only 80-90 calories per standard slice, and as long as you stick to any decent whole-wheat, whole-grain, seeded or gluten-free bread, you’ll be getting a good dose of fibre, B vitamins and protein too!
With this Homemade Health Bread there’s really no need to feel guilty at all. What’s more, being so easy, satisfying and delicious, it’s become a firm staple in The Food Effect kitchen. Bottom line: If you’re a bread lover, this is a must bake!
So what’s so good about this bread?
Packing in sustaining whole-grain goodness and fibre, a perfect dose of protein and a hit of vitamins and minerals, as well as being free from refined white flour, refined sugars, added fats and oil, this recipe is both healthy AND waist-line friendly too! Simply mix the ingredients in one bowl, with absolutely NO kneading or rising time involved, and hey presto! You’ll be amazed at how quickly it comes together.
The addition of yoghurt and milk also makes it a great source of calcium, an essential mineral for maintaining healthy bones and teeth, as well as being important in the activity of many enzymes in the body that control things like heartbeat, muscle and nerve function.
This bread is great for both adults and kids alike – whether for packed lunch or afternoon tea! It also freezes perfectly so it’s there ready whenever you need! I slice it before freezing so I can whip out a piece (or several!) whenever I fancy. I love my pieces topped with almond or peanut butter and a drizzle of agave syrup (yum!) but it’s equally delicious eaten just as is!
I also like to serve (and eat!) this bread sliced thick alongside a hearty bowl of soup for the perfect meal – especially at this time of year.
Whichever way you choose to enjoy it, with its ease and deliciousness, there really is no reason not to whip up this wholesome loaf today!
500g whole-wheat/ spelt/ rye flour
250ml natural yoghurt
1 ¼ cup skimmed/ almond milk
1 Tbsp. lemon juice
1 Tbsp. agave syrup
1 ½ tsp. salt
1 tsp. bicarbonate of soda
Preheat oven to 190°C. Mix all ingredients together well in a large bowl. Place mixture into a greased and lined loaf tin. Bake at 190°C for 45 minutes, and then at 150°C for 15 minutes. Remove from oven. Allow to cool in tin slightly, then turn the loaf out onto a wire rack to cool. Allow the bread to cool completely before slicing. Store at room temperature in a Zip-lock bag for several days, or freeze for longer storage, so you can enjoy whenever you fancy!