Plain yogurt is used to add moisture to this hearty and satisfying breakfast bread. Perfect for French toast, too!
- 1 1/2 c King Arthur Organic White Whole Wheat flour
- 1 c oats (old fashioned or quick cooking)
- 3/4 c sugar
- 1/2 c wheat germ (toasted)
- 2 t baking powder
- 1 t cinnamon
- 1/2 t baking soda
- 1/2 t salt
- 1 1/2 c Stonyfield Organic Plain Lowfat Yogurt
- 1/3 c vegetable oil
- 2 large eggs
- 2 t vanilla
- 1 c Earthbound Farm organic blueberries (fresh or frozen)
Serving Size: 1-inch slice, Calories: 200, Calories from Fat: 60, Total Fat: 7g, Total Fat Percent: 11%, Saturated Fat: 1g, Saturated Fat Percent: 5%, Cholesterol: 30mg, Cholesterol Percent: 10%, Sodium: 150mg, Sodium Percent: 6%, Total Carbohydrate: 30g, Total Carbohydrate Percent: 10%, Dietary Fiber: 3g, Dietary Fiber Percent: 12%, Sugars: 14g, Protein: 5g, Protein Percent: 10%, Vitamin A: 2%, Vitamin C: 2%, Calcium: 8%, Iron: 8%
Pre-heat oven to 350° and grease a 9' x 5' loaf pan with non-stick spray or butter.
In a medium bowl, whisk together dry ingredients: whole wheat flour, oats, sugar, wheat germ, baking powder, cinnamon, baking soda and salt.
Using an electric stand mixer, beat together yogurt, oil, eggs, vanilla and beat over medium speed. Slowly add dry ingredients until just combined then remove from mixer and rest batter for 10 minutes to allow the bran to hydrate.
Carefully fold in the blueberries then pour batter into the bread pan. Bake for 50-60 minutes or until toothpick comes out clean. Let cool completely before serving or wrapping as a gift.