Brown onion loaf

A no-fuss bread that doesn’t require proofing or time to rise. This loaf makes the perfect side for braais, soups and stews, or delicious on its own with loads of butter.

  More than 1 hour

Makes 1 x 20cm loaf

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Ingredients:

  • 1½ cups (225g) self-raising flour, sifted
  • 1½ cups (225g) nutty wheat flour
  • 1 packet (50g) brown onion soup mix
  • ¼ cup (60ml) rolled oats 
  • ¼ cup (60ml) mixed seeds + extra for sprinkling
  • 1 tsp (5ml) dark brown sugar 
  • 1 tsp (5ml) bicarbonate of soda
  • 1 cup (250g) plain double-cream yoghurt
  • 4/5 cup (200ml) milk

Method:

  1. Preheat oven to 200°C.
  2. Combine dry ingredients, mixing well. 
  3. Combine yoghurt and milk together, then fold into dry ingredient mixture.
  4. Knead lightly to form a dough and shape into a 20cm-long log. 
  5. Place dough into a bread tin and brush top with water and sprinkle with seeds and oats.
  6. Bake for 40-50 minutes. (Bread should sound hollow when tapped and feel light for its size.)
  7. Cool for 5 minutes in the baking tin, then remove and cool completely on a wire rack.

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