Yogurt Herb Bread
Total cost ~$5.50 for one loaf and 12 rolls
3 cups of organic whole wheat or spelt flour
2 cups plain whole milk yogurt
1/2 cup filtered water
3 large eggs, lightly beaten
1 t sea salt
2 T melted butter
2 t baking soda
1/3 c real maple syrup
1 t dried dill
1/2 t of each: oregano, thyme, basil
Mix flour with yogurt and water, cover and leave in a warm place for 12 - 24 hours. (The bread rises better if you leave it 24 hours.)
I used my Kitchen Aid mixer with a dough hook and kneaded for several minutes. You could also use a food processor, or your hands. I haven't yet figured out how to use the breadmaker.
Add remaining ingredients and blend until well mixed.
Pour most of the mixture into a (stoneware) 9 x 4 bread loaf pan.
Bake for 90 minutes at 350.
About 1-2 cups of the dough will be left over. Fill up 12 muffin cups.
Bake muffins at 350 for ten minutes.
As always, leftovers can be frozen!!
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