This tasty bread goes well with many soups. Try it with mixed vegetable, tomato-based, and bean soups.
Recipe information
Yield
makes 1 loaf, about 12 slices
Ingredients
Preparation
Step 1
Preheat the oven to 350 degrees.
Step 2
Combine the first 4 (dry) ingredients in a mixing bowl and stir together.
Step 3
In another bowl, combine the yogurt, oil, syrup, mustard, and rice milk. Whisk together until well blended. Make a well in the dry ingredients and pour in the wet mixture. Stir until well combined, adding more rice milk as needed to make a smooth, slightly stiff batter.
Step 4
Fold in the cheese and half of the sunflower seeds.
Step 5
Pour the batter into a lightly oiled 9-by-5-by-3-inch loaf pan. Sprinkle the remaining sunflower seeds over the top.
Step 6
Bake for 45 minutes, or until the top is golden brown and crusty. When the loaf pan is cool enough to handle, remove the loaf, place it on a rack, and allow it to cool somewhat before slicing.
Nutrition Information
Step 7
Per slice (12 slices per loaf):
Step 8
Calories: 157
Step 9
Total fat: 7g
Step 10
Protein: 4g
Step 11
Fiber: 4g
Step 12
Carbohydrate: 21g
Step 13
Cholesterol: 0mg
Step 14
Sodium: 325mg
