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Yogurt Honey Wholemeal Loaf

Yogurt Honey Wholemeal Loaf (Egg-Less)

This Breakfast Loaf is egg less and made using Whole meal flour. It has a delicious crunch from the Almonds and can be enjoyed as Breakfast or as a Snack.
5 from 1 vote
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Course: Breakfast, Snack
Cuisine: International
Keyword: Bread, Honey, WholeMeal
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 1 6 inches Loaf
Author: Renu Agrawal-Dongre


  • 225 gm Coarse Wholemeal Flour
  • 1 tbsp Dark Brown Sugar
  • 1 tbsp Flax Seeds Powder (Or 1 Egg)
  • 3 tbsp Lukewarm Water (Only if you are using Flax Seeds Powder)
  • 150 ml Yogurt
  • 3 tbsp Honey
  • 3 tbsp Oil
  • 1 tsp Baking Soda
  • 1 tsp Cinnamon
  • 100 gm Chopped Almonds


Prepare Flax Seed Mix

  • Powder Flax seed in a blender if you do not have Flax seeds powder.
  • Take 1 tablespoon of Flax Seeds Powder to 3 tablespoons of luke warm water. Stir and keep it aside.

To Prepare the Loaf

  • Preheat oven to 150 Deg C. Grease or line a small size loaf pan (about bread size for 500 gm's one). I used an aluminium foil one as did not had a smaller one.
  • Once the Flaxseeds become jelly like or a bit thick (approximately 5-10 mins), add in the Sugar, FlaxSeeds mix, Yogurt, Honey and oil. Beat well until blended.
  • Add wholemeal flour, baking soda, cinnamon and half the nuts to the liquid ingredients.
  • Beat well until all ingredients are blended.
    Yogurt Wholemeal Honey Loaf
  • Transfer to the prepared tin. Level off top with back of spoon. Sprinkle remaining nuts on top.
    Yogurt Honey Wholemeal Loaf
  • Bake for about 45 mins until springy to the touch.
    Yogurt Honey Wholemeal Loaf
  • Cool in the tin. Slice & Enjoy when cold.
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu