Breakfast

Whole Wheat Yogurt, Seed and Cranberry Bread is for Breakfast.

Whole Wheat Yogurt, Seed and Cranberry Bread takes 300 minutes to prepare.

Whole Wheat Yogurt, Seed and Cranberry Bread takes 35 minutes to cook.

Whole Wheat Yogurt, Seed and Cranberry Bread makes 16 servings.

The ingredients for Whole Wheat Yogurt, Seed and Cranberry Bread are:

2 tbsp honey
3 packets stevia (or 2 tbsp sugar)
1 ? cups non-fat plain Greek yoghurt, room temperature
? cup 1% milk
1 tsp salt
3 cups whole wheat bread flour
? cup wheat germ
1 tbsp instant yeast
⅓ cup dried cranberries
? cup toasted sunflower seeds
2 oz hemp seeds

Here is how you make Whole Wheat Yogurt, Seed and Cranberry Bread:

In a large bowl, mix together the honey, stevia, yoghurt, milk and salt until well combined.Add the flour, wheat germ and yeast and knead 12 minutes (I used my stand mixer and dough hook).Cover and let rest for 10 minutes.Knead in the cranberries, sunflower seeds and hemp seeds, then re-cover and allow to rest 45 minutes.Shape into a loaf and place in a greased 9?5-inch loaf pan.Cover and let rise 1 hour, until it begins to crest the top of the pan.Preheat the oven to 350?F.Bake the bread for 30 to 35 minutes on the bottom rack, until the crust begins to brown slightly, and it sounds hollow when tapped.Let it cool for a few minutes in the pan, then turn out on a wire rack to cool completely before cutting.Serving Size:?makes one 9x5" loaf, 16 slices

The nutritional information for Whole Wheat Yogurt, Seed and Cranberry Bread is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 147.0

• Total Fat: 3.0 g
• Cholesterol: 0.4 mg
• Sodium: 23.4 mg
• Total Carbs: 24.4 g
• Dietary Fiber: 3.8 g
• Protein: 7.6 g

The dietary needs meet for Whole Wheat Yogurt, Seed and Cranberry Bread is Vegetarian