Wholewheat potbread

Name: Wholewheat potbread
Cook time: 60 min
Total time: 60 min
Yield: 1 serving
Cuisine: Accompaniment
Ingredients: 500.00 ml flour wholewheat; 250.00 ml oats; 125.00 ml bran; 65.00 ml wheatgerm; 10.00 ml Bicarbonate of soda; 5.00 ml salt; 500.00 ml yoghurt plain; 30.00 ml oil; 15.00 ml Goldcrest Pure Honey

1 serving Cooking: 1 hr

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By Food24 November 03 2009

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Ingredients (9)

500.00 ml	flour — wholewheat
250.00 ml	oats
125.00 ml	bran
65.00 ml	wheatgerm
10.00 ml	Bicarbonate of soda
5.00 ml	salt
500.00 ml	yoghurt — plain
30.00 ml	oil
15.00 ml	Goldcrest Pure Honey

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Method:

Preheat the oven to 190 ºC (375 ºF). Spray a heavy 24 cm flat-bottomed pot with non-stick spray or grease well. Combine the wholewheat flour, oats, bran, wheatgerm,, bicarbonate of soda and salt in a mixing bowl. Blend the yoghurt, oil and honey and add to the flour mixture. Mix to form a soft dough. Turn the dough into the prepared pot. Bake for about 1 hour uncovered or until a testing skewer comes out clean. Cover the bread with a sheet of aluminium foil if it becomes too dark on top.
Makes a fairly flat pot bread.