This recipe is not only a fun activity, but one to teach a little science to little ones (and you get to eat the end result!)
Because of the speed (and not needing to wait until it proves like yeast bread), this is an ideal introduction for children to bake bread.
To demonstrate how the bicarbonate of soda reacts with the yogurt, you may add the bicarb at stage 3 instead of mixing with the flour. The yogurt foams up with the chemical reaction but don’t let the mixture stand around too long as the bubbles will disperse and the bread will not be as light.
The bread rises due to the bicarbonate of soda which is an alkali reacting with the acids in the yogurt.
The use of wholemeal flour provides more insoluble fibre, B vitamins, vitamin E, calcium, phosphorous, folic acid. Half of this is lost in the milling process to make white flour.
This recipe used white flour to lighten the bread as bread made with all wholemeal flour can be quite dense.
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