Ingredients
- 250 g (1.5 cup) Gideon Milling Unsifted Whole Wheat Flour
- 100 g (1 cup) rolled oats
- 75 g (1/2 cup) sunflower seeds
- 50 g (1/3 cup) linseeds (flax seed)
- 35 g (1/4 cup) chia seeds
- 75 g (1/2 cup) pumpkin seeds
- 50 g (1/2 cup) wheat germ
- 1.5 tsp baking powder
- 1 tsp baking soda
- 500 ml (2 cups) plain yoghurt
- 1/2 cup sunflower oil
- 4 tbsp honey
- 1 tsp salt
Method
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Pre-heat the oven to 180˚C and line a loaf tin with baking paper.
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In a large bowl, combine the flour, oats, seeds, wheat germ, baking powder, and baking soda and mix well.
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In a separate bowl, mix together the yoghurt, oil, honey, and salt.
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Pour the wet ingredients into the dry and mix well to combine.
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Transfer the mixture to the prepared loaf tin then bake at 180°C for 20 minutes then turn down to 150°C and continue baking for 1 hour until the loaf is golden brown and a skewer inserted comes out clean.
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Remove from the oven and allow to cool before serving.
Image and recipe (adapted) by Alida Ryder.
