Soup for dinner here tonight. Yum.
I love soup (for taste, health, ease and budgetary reasons!!), Peter loves soup and the kids mostly like soup, so it features pretty regularly in the cooler weather …. however I’m pretty sure the main reason they like it, is for the bread that we let them ‘dunk’ in it.
Check freezer tonight. Oops. No bread.
Harry, my little carbivore, looks up at me like he’s actually going to cry.
Never mind my boy …. yoghurt dough to the rescue! We loaded it up with my delicious Cheesey Sprinkles (Vegan Parmesan) for a fabulous flavour and nutrition boost.
- 470g Spelt flour (or 420g GF flour together with 1tbsp psyllium husk)
- 2.5 tsp GF baking powder
- 360g natural yoghurt or soy/coconut yoghurt
- 3 tbsp Cheesey Sprinkles* (vegan Parmesan)
- 1 tbsp Garlic olive oil
- 1 tsp pink flaked salt
*If you haven’t made these, you can roughly replace this quantity with 2 tbsp Nutritional yeast, 1 tbsp milled nuts/seeds plus a pinch of salt, pepper and Italian type herbs.
Place all ingredients, except oil and salt, into processor and mix until it forms a dough and gently bring it together. (Speed 5, 15 seconds).
If the dough is too sticky, add in 1 tsp of extra flour at a time and process to combine …. I have found that I often need to add more flour when I work with homemade soy yoghurt.
Split the dough into 4 pieces and, using wet hands, form into 4 bread stick shapes, laying them on a lined baking tray.
Brush the tops of the bread with garlic olive oil and sprinkle with flaked salt.
Place into a preheated 200C oven for about 20 minutes or until the bottoms are golden brown and sound hollow when tapped. Finish with a short time under the grill to give an extra crunchy top crust.
Allow to cool for a few minutes before slicing and eating.
This bread freezes and defrosts well, just make sure it is wrapped in an airtight seal before you place in the freezer.