This quick bread is healthy, fragrant and the perfect carrier for a special open sandwich. Cool the bread completely before slicing it as it has a fragile crumb.
310ml wholewheat flour
250ml cake flour
50ml sunflower seeds
12,5ml baking powder
2,5ml bicarbonate of soda
15ml chai tea leaves
200ml + 15ml + 15ml rolled oats
62ml vegetable oil
Preheat your oven to 190℃.
Spray a medium sized bread tin with cooking spray. Sprinkle 15ml oats in the pan and tilt it so that the oats sticks to the sides.
Add the wholewheat flour, cake flour, sunflower seeds, baking powder, bicarbonate of soda, chai tea leaves and linseeds to a mixing bowl and stir to mix through with a spatula.
Add 200ml oats, the yoghurt, egg, oil and honey and combine by stirring.
Now add the milk and stir until combined.
Spoon the batter into the prepared bread tin and scatter the last 15ml oats on top.
Bake the bread for 45minutes.
Remove from the oven and stand in the baking tin for 15 minutes before removing the bread from the tin and cooling it completely on a cooling rack.
Slice and serve with your favourite topping.