YOGURT-NUT OAT BREAD

Yogurt-Nut Oat Bread image

Provided by Martha Stewart

Yield Makes 1 eight-by-four-inch loaf

Number Of Ingredients 13

2 cups all-purpose flour
3/4 cup whole-wheat flour
1 1/2 teaspoons coarse salt
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon baking powder
3/4 cup walnuts, toasted and chopped
3/4 cup hulled sunflower seeds, toasted, plus 3 tablespoons for topping
1/2 cup steel-cut oats
1/2 cup oat or rice bran
1 1/4 cups low-fat (1 percent) milk
1 cup low-fat plain yogurt
Cooking spray

Steps:

Preheat oven to 350 degrees. Coat an 8-by-4-inch loaf pan with cooking spray. Into a large bowl, sift together flours, salt, cream of tartar, baking soda, and baking powder. Stir in the nuts, sunflower seeds, oats, and bran. In a separate bowl, whisk together milk and yogurt, then stir into flour mixture just until combined.
Spoon the batter into prepared pan, and smooth the top with the back of the spoon. Sprinkle remaining 3 tablespoons sunflower seeds evenly over the top.
Bake until golden on top and pulling away from pan, about 1 hour 10 minutes. Remove from oven; immediately invert onto a wire rack to remove pan. Reinvert; let cool completely before slicing.