Harvest Yoghurt Bread with Chili Lime Butter

Name: Harvest Yoghurt Bread with Chili Lime Butter
Prep time: 20 min
Total time: 2 h 20 min
Yield: 12
Ingredients: 2 1/2 cups whole wheat flour; 1/4 cup uncooked millet; 2 teaspoons baking powder; 1/4 teaspoon salt; 1 1/2 cups Mountain High® lowfat plain yoghurt; 1/2 cup olive oil; 1/2 cup honey; 2 tablespoons lemon juice; 1 egg, beaten; 3 tablespoons honey; 1 tablespoon roasted salted pepitas; 1 cup butter, softened; 1/2 teaspoon crushed red pepper flakes; 1 tablespoon fresh lime juice

20 Minutes Prep2 Hours 20 Minutes Total
12 Servings
310 Calories per Serving

This hearty bread, made with millet, is a great accompaniment to any meal or served as a hearty snack. Mountain High® yoghurt gives it a moist tender texture.

Ingredient List

Bread

2 1/2 cups whole wheat flour
1/4 cup uncooked millet
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups Mountain High® lowfat plain yoghurt
1/2 cup olive oil
1/2 cup honey
2 tablespoons lemon juice
1 egg, beaten

Glaze

3 tablespoons honey
1 tablespoon roasted salted pepitas

Chili Lime Butter

1 cup butter, softened
1/2 teaspoon crushed red pepper flakes
1 tablespoon fresh lime juice

Preparation

Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray. In large bowl, beat flour, millet, baking powder and salt with whisk. Stir in remaining bread ingredients. Spread evenly in pan.
Bake 50 to 55 minutes or until top is golden brown and toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove to cookie sheet. Brush top of warm bread with 2 tablespoons of the honey. Sprinkle with pepitas. Drizzle remaining 1 tablespoon honey over pepitas.
Set oven control to broil. Broil with top of bread 4 to 6 inches from heat about 30 seconds or until honey bubbles and begins to brown. Remove from cookie sheet to cooling rack.
Meanwhile, in small bowl, mix Chili Lime Butter ingredients until well combined. Serve 1 to 2 teaspoons with each slice of warm or cool bread. Refrigerate leftover butter.

Tips

Try remaining chili lime butter served on fresh corn on the cob or warm corn muffins. It can also be stored, tightly wrapped, in the freezer up to 3 months.
Pumpkin seeds, called pepitas, are popular in Mexican cooking. With their white hulls removed, pepitas are a medium-green color. They are delicious roasted and salted, as in this recipe. Try sprinkling them on salads for a new nutty crunch. Pepitas are sold unhulled, hulled, raw, or roasted and salted. Look for them in supermarkets near the nuts as well as in health food stores and Mexican markets.

Nutrition Information

Nutrition Information (Amount per serving)

Total Fat 15g 22%, Saturated Fat 4g 20%, Cholesterol 25mg 9%, Sodium 190mg 8%, Potassium 190mg 5%, Total Carbohydrate 40g 13%, Dietary Fiber 3g 13%, Vitamin A 2%, Vitamin C 0%, Calcium 10%, Iron 8%, Vitamin D 0%, Vitamin E 8%, Thiamin 10%, Riboflavin 6%, Niacin 8%, Vitamin B6 6%, Folic Acid 4%, Vitamin B12 0%, Pantothenic Acid 4%, Phosphorus 15%, Magnesium 10%, Zinc 6%, Selenium 25%, Copper 8%, Manganese 60%

Nutrition Other (Amount per serving)

Calories 310, Calories from Fat 130, Trans Fat 0g, Monounsaturated Fat 8g, Polyunsaturated Fat 1 1/2g, Soluble Fiber 0g, Insoluble Fiber 3g, Sugars 16g, Protein 6g, Beta-Carotene 0%, Omega-3 0g, Carbohydrate Choice 2 1/2, Starch 2, Fruit 0, Other Carbohydrate 1/2, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 3, Fruits 0c, Vegetables 0c, Grains 2oz-eq, Meat & Beans 0oz-eq, Dairy 0c, Fats & Oils 3tsp