I love bread but like many people I’ve been trying to limit the amount of it I eat. I switched to spelt bread but I wasn’t really enjoying it. I was also very bad at eating breakfast, frequently going out to work on nothing but a cup of coffee and only feeling the hunger pangs the minute I got in the door to work.
And then I discovered Porridge Bread and everything has changed. I adore it. I don’t buy bread anymore. It is so quick and easy to make and it tastes utterly delicious. I am a creature of habit and make the same basic bread everytime but the recipe is very versatile and you can add nuts and seeds to it. You can also make a savoury version with sun dried tomatoes or olives if you so wish. I got this recipe from the Flahavan’s website and I use their regular porridge oats in making the bread. You can also use gluten free oats.
I now have breakfast every morning and find I am no longer snacking on biscuits or chocolate mid morning. Thank you Porridge Bread!!
300g of Porridge Oats (I use Flahavans)
500ml of Natural Yogurt (I use Glenilen)
1 egg (beaten)
2 teaspoons of Bread Soda (sieved)
1 tablespoon of treacle (optional)
Half teaspoon of salt (optional)
2 tablespoons of mixed seeds (optional)
Preheat the oven to 180ºC/350ºF/Gas Mark 4.
Mix the beaten egg, yogurt and treacle in a bowl until the mixture is smooth and all the treacle has been combined properly.
Mix the porridge oats, breadsoda, seeds and salt in a separate bowl. Add the wet mixture to the dry and combine thoroughly.
Grease a 2lb loaf tin (or line the tin with parchment paper).
Bake for 30 minutes. Then reduce the heat to 150ºC/300ºF/Gas Mark 2 and bake for a further 30 minutes.
I like to remove the bread from the tin and turn it upside down for the final ten minutes.
I hope you enjoy it. I use the treacle as I love it. I find it doesn’t need the salt so I exclude it as I like to limit the amount of salt in my diet. Happy baking!