One of the most popular recipes on this blog is my Porridge Bread. It is one I continue to bake myself quite regularly. This recipe is quite similar. I wanted to make a ‘lighter’ loaf but still have the goodness of the humble oats. This is the result of my experimentation and I am very happy with it.
250g Porridge Oats
120g Wholemeal Spelt Flour
1½ Tsp Baking Powder
Pinch of salt
30g Milled Linseed (Flaxseed)
400g Natural/Greek Style Yogurt
- I choose to use spelt flour as I find it easier on my tummy, any flour can be used.
- Linseed and Flaxseed are the same. It is optional, I use it as it is extremely good for the digestive system.
- Natural or Greek-style yogurt can be used, if you wish to make it dairy free, I have used Soy yogurt with good results too.
- Preheat the oven to 180f (200c)and prepare a 2lb loaf tin.
- In a mixing bowl combine the oats, flour, linseed, baking powder (sifted) and salt.
- Ensure they are well combined and make a well in the center.
- In another bowl mix the yogurt and eggs together.
- Pour the wet mixture into the dry and mix together very well. Ensure there are no loose dry ingredients in the bottom of the bowl.
- Bake in the oven for 45-55 minutes and leave to cool in the tin for 5 minutes before turning out onto a wire rack.
This bread is much nicer than the photos would have you believe. Lighting is not good this time of year! I have had it toasted, untoasted, with marmalade and without! It is very good with peanut butter and banana. For a real treat, you can’t beat cutting it into soldiers to have with boiled eggs.
You’ll find many more bread recipes here and do let me know if you give this one a go. I hope you enjoy it.