Porridge Bread
Directions
- 1Preheat the oven to 200°C fan and grease and line a 2lb loaf tin.
- 2Add the oats, bicarbonate of soda and salt to a large bowl and mix together.
- 3Add the yoghurt, milk and egg, then mix really well until fully combined.
- 4Tip into the loaf tin, pack down and smooth the top with the back of a spoon and score a line down the middle with a knife. Scatter over the seeds and gently press them in with your hands.
- 5Bake for 45 minutes, leave to cool for 5 minutes, then carefully remove from the tin (paper still on) and place directly onto the oven shelf for a final 5 minutes to crisp up the crust.
Ingredients
- 400 g rolled oats
- 2 tsp bicarbonate of soda
- 1/2 tsp fine salt
- 500 g skyr or Greek yoghurt
- 220 ml milk
- 1 whole egg, beaten
- to taste not specified mixed seeds (optional)
Equipment
loaf tinbowlspoonknifeoven
Tips
- Store wrapped up in the fridge for up to a week.
- Serve with smoked salmon, cream cheese, and cucumber.
