Usuba
Yogurt Bread with Nuts and Dried Apricots
Quick yeast-free bread with a crispy crust and soft crumb. Great for adding dates, apples, or bananas instead of dried apricots.
- Total
- 30 min
- Standard serving
- 247.1 g
Ingredients
Total 8
Instructions
- 1
Step 1
Preheat the oven to 200 degrees. Place parchment paper on a baking sheet and lightly dust with flour.
In a large bowl, combine flour, oatmeal, salt and baking soda. Add dried apricots and walnuts, mix well.
- 2
Step 2
In a separate bowl, mix the yogurt and milk. Combine the liquid mixture with the dry ingredients.
Carefully mix with a knife using quick movements — do not overwork the dough. Form a loaf about 18 cm in diameter and place it on a baking sheet.
- 3
Step 3
Make a light cross-shaped incision with a knife on the surface of the loaf.
Bake for 30–35 minutes until golden brown. Immediately after baking, wrap the bread in a dry towel — this will make the crumb softer.
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