Rhubarb yoghurt loaf

Recipe from: 9/30/1993 12:00:00 AM
Ingredients 6
Servings 0
Time 10-15 min

Ingredients

  • 560
    g
    wholewheat flour
  • 2
    ml
    salt
  • 30
    ml
    brown sugar
  • 30
    ml
    oil
  • 700
    ml
    rhubarb custard yoghurt
  • 10
    ml
    bicarbonate of soda
 

Method

60 min
 
Preheat the oven to 180 ºC (350 ºF). Grease a 29 x 11 x 7 cm loaf tin. Mix the wholewheat flour, salt, sugar and oil together. Blend the yoghurt and bicarbonate of soda and stir into the flour mixture. Turn the mixture into the prepared tin and bake for about 60 minutes or until done. The loaf is fairly moist when done. Makes a large loaf.
 

Read more on: starch  |  bake
 

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