Greek Yogurt Bread

Greek Yogurt Bread (nut free, sugar free)
Makes 1 loaf
This is so easy, filling, and delicious, with no yeast or rising time. I love the combination of sea salt and sweet apricot but the possibilities are endless.
300 grams whole grain flour (I have used spelt flour, whole grain rye, even buckwheat for GF)
1 Tbsp baking powder
1 tsp sea salt
1 cup (2.5 dl) Greek yogurt
1 Tbsp coconut oil, melted
Up to 1/2 cup (1 dl) water
Up to 1 cup (2.5 dl) assorted add-ins: seeds, nuts, chia, sesame, flax, chopped dried fruit, etc
Preheat oven to 350 degrees F/175 degrees C.
Stir together flour, baking powder, and salt in a large bowl. Add the yogurt and coconut oil and mix again, just until you get a crumbly dough. Don’t overmix. Add the water, just a little at a time, until the dough becomes sticky. I usually end up using 1/2 cup (1 dl). Lastly, mix in your add-ins before baking the dough in a greased silicone loaf tin (or parchment lined regular loaf tin) for 45-50 minutes. If a sharp knife stuck into the middle of the bread comes out clean, it’s done. Let cool slightly before serving and store in a plastic bag at room temperature for up to two days before freezing.