Greek Yogurt Bread

Greek Yogurt Bread (nut free, sugar free)
Makes 1 loaf
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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.
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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.
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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.