Recipe

Porridge bread

by Jenny Chandler

A simple soda bread made with rolled oats

This loaf really is child’s play—my young daughter can throw it together in minutes. It’s great for using up any random seeds you might have in the cupboard. You could add nuts, too. Keeps well for a couple of days.

Ingredients

500g plain yoghurt
1 tbsp treacle
2 tbsp extra virgin olive oil
2 tsp bicarbonate of soda
350g medium porridge oats
50g mixed seeds such as poppy, flax, sunflower, sesame or pumpkin

Method

Preheat the oven to 180C. Grease and line a 2lb (900g) loaf tin. If in doubt about the size of your tin, it should hold 1 litre of water. Don’t worry too much about greasing the ends: a rectangle of paper lying across the bottom and sides will do the trick.

Pour the yoghurt, treacle and olive oil into a large bowl and stir until well combined. Sprinkle over ½ tsp salt and the bicarbonate of soda, then add the oats and most of the seeds.

Stir well until you have a wet, sticky dough, then tip into the prepared tin. Flatten the top slightly with a damp spoon (making it wet stops the porridge from sticking to it). Sprinkle with the remaining seeds.

Bake in the oven for 50-60 mins, checking after about 45 mins that the crust is not getting too dark (you can always cover it with a piece of foil).

Turn the bread out of the tin onto a wire rack. If the bottom still feels a little soggy, turn the bread upside down onto a baking tray and put it back in the oven for another 5 mins. Allow to cool before serving.

Recipe: Jenny Chandler
Image: Kim Lightbody