Mary's Rye Quick Bread
Rye Quick Bread is made without yeast, yet still very light thanks to the full fat yogurt.
- 1 cup all-purpose flour
- 1 cup rye flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 /2 teaspoon coarse sea salt
- 1 /4 cup salted melted butter
- 2 large beaten eggs
- 1 /4 cup honey
- 3 /4 cup full fat yogurt I used Fage
Preheat the oven to 350F. Grease an 8 inch cake pan with butter.
Sift the flours, baking powder and soda, and salt together.
Blend the butter, eggs, honey and yogurt in another bowl. Slowly spoon in the dry mixture. Mix until just incorporated.
Press batter into the cake pan. Bake for approximately 37-40 minutes, until a toothpick can be extracted ‘clean.’