Yield: Makes 12 muffins or 1 loaf

Ingredients

• 2 cups whole-wheat flour
• 1 cup coarse bran
• 1 tablespoon baking soda
• Pinch of salt
• 1/4 cup sesame seeds
• 1/4 cup poppy seeds
• 1/4 cup pumpkin seeds
• 1/4 cup sunflower seeds
• 1/4 cup pine kernels
• 1/2 cup dried apricots, cut into small pieces
• 2 cups Greek non-fat yogurt
• 1/2 cup maple syrup or honey

Instructions

1. Mix all the dry ingredients together. In a separate bowl, mix the yogurt and the maple syrup or honey. Make a well in the middle of the flour mix and fold in the yogurt mix with a metal spoon. Do not over mix!

2. Scoop into a greased 4 x 9-inch bread pan and bake at 350 F for 45–50 minutes. Use a skewer to check doneness; it should come out clean.

3. Remove the bread or muffins from the baking pan and let rest on a wire rack. Cover with a clean dishcloth until cool.

4. Serve with a selection of cheeses, jams or even peanut butter.

Other Bread Recipes

Banana Nut & Date Bread
Cheddar and Chive Biscuits
Cheese Scones
Italian Bread Sausage Dressing
Nut Stuffing
Pissaladiere
Raisin Muffins
Tomato Oregano Bread
Croutons