Greek Yogurt Breakfast Bread with Mixed Seeds

Ingredients

- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup plain Greek yogurt
- 2 large eggs
- 1/3 cup olive oil
- 1/2 cup mixed seeds (sunflower, sesame, pumpkin seeds)

Instructions

1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with olive oil or line it with parchment paper for easy removal.

2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until thoroughly combined.

3. Blend Wet Ingredients: In a separate bowl, whisk together the Greek yogurt, eggs, and olive oil until smooth and well incorporated.

4. Combine and Fold: Gradually add the wet ingredients into the bowl of dry ingredients. Use a spatula to gently fold the mixture until just combined — be careful not to overmix to maintain a tender crumb.

5. Add Seeds: Reserve a tablespoon of mixed seeds for topping. Fold the remaining seeds into the batter until evenly distributed.

6. Transfer to Pan: Pour the batter into the prepared loaf pan, using the spatula to smooth the top. Sprinkle the reserved mixed seeds evenly over the surface for a crunchy topping.

7. Bake: Place the loaf pan in the preheated oven and bake for about 40-45 minutes, or until a toothpick inserted into the center of the bread comes out clean.

8. Cool and Serve: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy your wholesome Greek yogurt breakfast bread.

Preparation & Cooking Times

Preparation Time:
PT15M
15 minutes

Cooking Time:
PT45M
45 minutes

Total Time

PT1H
1 hour

Type of Dish

Breakfast

Keywords

breakfast bread, Greek yogurt bread, seeded bread, healthy breakfast, homemade bread, easy bread recipe, yogurt loaf, mixed seeds, oven-baked, bread with seeds

Recipe Yield

Serves 4 adults

Calories

Total Calories: 1600

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