Yogurt Bread with Seeds

Plant-based and gluten-free yogurt bread. Quick and easy to make, since I use baking powder and baking soda (instead of yeast). Perfect for breakfast, brunch or together with a nice vegan soup!

300ml millet flour

200ml buckwheat flour

200ml gluten-free oats

100ml millet flakes

50ml pumpkin seeds

50ml sesame seeds

50ml linseeds

50ml sunflower seeds

2 tsp baking powder

1 tsp baking soda

½ tsp sea salt

1 tsp bread spices (such as fennel seeds and/or aniseeds)

2 tbsp maple syrup

400ml plant-based yogurt

Rapeseed oil for the bread pan

In a bowl, mix all the dry ingredients well. Add the syrup and the yogurt and blend well. Grease a bread pan with rapeseed oil and put the bread mix in the pan. Bake in the oven (fan) for 60 minutes on 175 °C. Let the bread cool in the pan, before serving.