Monday, January 12, 2015

Avocado Yogurt Wholemeal Bread w/Pumpkin Seeds


Saw this recipe previously and has bookmarked and bought avocado to ripe and make this healthy loaf. Healthy in my sense as it uses avocado, yogurt and wholemeal flour! Plus I am using organic flour for both bread and wholemeal flour, it is even better right?

I added pumpkin seeds to the loaf as my boy super love pumpkin seeds. The loaf is soft and really smell nice, from the avocado and pandan leaves.. Mmm... I will be making them into mini bus with pumpkin seeds as topping the next round, perhaps on Thursday so that my kids could bring them along for their snack box!

Verdict of taste test - Soft, fluffy, fragrant and yummy! (To my surprise, yes very overwhelmed with the results!) I could taste the hint of avocado, and the pandan leaves provide the light light fragrant. Oh my, try it and you know what i mean!

Avocado Yogurt Wholemeal Bread w/Pumpkin Seeds (adapted from MyMindPatch)
30g Milk
130g Original Yogurt
50g Avocado
3g Pandan Leaves, I used & 5g

40g Raw Sugar
1/4tsp Salt
20g Egg
20g Veg Oil, I used unsalted butter
225g Bread Flour
25g Wholemeal Flour
1/2tsp Yeast

1) Blend milk, avocado, yogurt & pandan leaves. Pour into bread tin.
2) Add sugar, salt, butter followed by flour on top. Make indent in center of flour, add yeast.
3) Set to Sweet Bread Menu 6. Cool completely before slicing bread.

2 comments:

Vone said...

Possible to add your measurements in cups form? The cup that DL provides? It's very difficult measure with the weighing scale.

Priscilla Toh said...

Hi Vone,

You can refer here to convert - http://www.weekendbakery.com/cooking-conversions/