Yoghurt Herb Bread

Adapted from a recipe in Nourishing Traditions

Makes 1 9-inch by 4-inch loaf

• 3 cups freshly ground spelt, kamut or whole-wheat flour
• 2 cups plain whole yoghurt
• ½ cup filtered water
• 3 large eggs, lightly beaten
• 1 teaspoon sea salt
• 2 teaspoons baking soda
• 1 oz melted butter
• 1 Tablespoon molasses or barley malt
• 1 Tablespoon Mixed or Italian dried herbs

Mix flour with yoghurt and water, cover and leave in a warm place for 12 to 24 hours — bread will rise better if soaked for 24 hours.

Place flour mixture in food processor and process for several minutes to knead the dough.

Warning: DO NOT leave the room. I left the food processor unattended, and when I came back the mixture, which was very gluey, had escaped from the food processor and spread itself all over the mixer and the bench. If you have problems with leakage, it might be easier to knead it by hand.

Add remaining ingredients and process until well blended. Pour into a well-buttered and floured loaf pan. Bake at 350 degrees (175 C) for at least 1 ½ hours, or until a toothpick comes out clean.

This is a delicious but very moist loaf, a little heavy for a traditional sandwich. Makes a nice open sandwich, or to go with soup or a boiled egg.