Creamy Breakfast Bread

What began as a way to use goat milk ended up as one of the nicest breads I’ve ever made. Although this is a quick bread–in fact, it’s a heavily-modified version of Irish soda bread–it has a very open crumb and light, almost cakey texture. To me, it tastes like there’s butter on it even though there isn’t any in the recipe. That’s probably due to the combination of goat milk and Greek yogurt.

This bread would lend itself well to cinnamon, so feel free to sprinkle some on your finished slices or add it directly to the recipe.

Preheat oven to 350 degrees F. Grease a standard loaf pan (8 1/2 x 4 1/2).

Whisk together in large bowl:

1 cup whole wheat flour
2/3 cup spelt or kamut flour
5 T. sucanat
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. to 1 tsp. cinnamon, depending on your taste (optional)

Whisk together in another bowl:

1 large egg
3/4 cup goat milk (other milks can be substituted, but the final flavor will not be as pronounced)
1/4 cup Greek yogurt
1/4 cup ghee (clarified butter) or coconut oil

Add the liquid mixture to the flour mixture and stir until just blended. Using a spatula, scrape the batter into the greased loaf pan. Make sure the top of the batter is level and that there are no drippings on the sides of the pan (inside or out).

Bake for 30 minutes or until golden brown. Check the bread’s doneness by sticking a toothpick/skewer into it–if there are bits of dough clinging to the toothpick when you pull it out, the bread has not baked enough inside. Return to oven and bake for an additional five minutes. The top will develop a slight crack in the middle and will turn a golden brown when ready.

Enjoy!

Tags: bread, breakfast, goat milk, greek yogurt