🍽️ Apricot Nut Bread

Name: Apricot Nut Bread
Total time: 30 min
Yield: 4 servings
Ingredients: 500 ml Milk; 500 g Yogurt; 200 g Beet syrup; 1 tsp Salt; 2 tsp Baking powder; 400 g Wheat flour; 150 g Graham flour; 100 g Rye flour (coarse); 50 g Sunflower seeds; 2 tbsp Flaxseeds; 60 g dried Apricots; 60 g Hazelnut kernels; Vegetable oil (for the pan)

485 kcal · 30 min · 4 servings

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Ingredients

500 ml Milk
500 g Yogurt
200 g Beet syrup
1 tsp Salt
2 tsp Baking powder
400 g Wheat flour
150 g Graham flour
100 g Rye flour (coarse)
50 g Sunflower seeds
2 tbsp Flaxseeds
60 g dried Apricots
60 g Hazelnut kernels
Vegetable oil (for the pan)

Instructions

1. Preheat the oven to 200 degrees Celsius. Set the heating mode to top and bottom heat.
2. Mix the milk, yogurt, syrup, a pinch of salt, and baking powder in a large bowl.
3. Add all types of flour, the sunflower seeds, and the flaxseeds to the bowl.
4. Add the chopped apricots and the roughly chopped hazelnuts.
5. Stir everything vigorously until a uniform dough forms.
6. Pour the dough into a greased loaf pan.
7. Smooth the surface of the dough with a spoon or spatula.
8. Bake the bread for about 1 hour at 200 degrees.
9. Reduce the oven temperature to 170 degrees.
10. Finish baking the bread for another 30 minutes.
11. Make sure the bread does not become too dark. Cover it with baking paper if necessary.

Nutrition per serving

kcal: 485
Protein: 14 g · Fett/Fat: 12 g · Carbs: 78 g