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- 1½ cups whole wheat flour
- ¾ cup cornmeal
- 1 tablespoon baking powder
- ½ teaspoon salt
- 3 tablespoons sugar
- 1 teaspoon ground cumin
- 2 eggs
- 1¼ cup milk
- ½ cup Mountain High Yoghurt cheese*
- 1 cup shredded cheddar cheese
- ½ cup finely diced green chile peppers (Poblano, Anaheim, or Jalapeño)
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In a large glass or ceramic bowl, combine whole wheat flour, cornmeal, baking powder, salt, sugar, and cumin. Mix until well combined and set aside.
In a medium glass or ceramic bowl, beat eggs. Add milk and yogurt cheese and stir until well combined. Add wet mixture to the dry ingredients, along with cheese and chiles. Mix until blended.
Place dough in a greased and floured 8-inch round baking pan and bake at 400°F for approximately 25 minutes or until wooden pick inserted in the center comes out clean. The bread should be golden brown.
Makes 12 servings.
*To make Greek Yoghurt, place Plain Original Style Mountain High Yoghurt in a strainer lined with coffee filters or cheesecloth. Set strainer in a bowl, cover bowl with plastic wrap. Drain for at least 24 hours. Two cups of yoghurt will make about 8 oz. of Yoghurt Cheese. To learn more, click here.
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| Calories - 170 |
| Total Fat - 4.5g |
| Cholesterol - 50mg |
| Potassium - 154mg |
| Sodium - 300mg |
| Total Carbohydrates - 26g |
| Protein - 7g |
| Fiber - 2g |
| Calcium - 8% |
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Serving size: 1 bread slice
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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Recipes 
Whole Wheat Peasant Bread
Burke Ray makes this comment
Wednesday, 16 March 2011