Porridge Bread
10 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Gluten-containing cereals: not fully checked
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- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 400g porridge oats
- 1 tsp bicarbonate of soda
- pinch of salt
- 500g plain yogurt
- 50 ml milk
- 1 egg
- 2 tbsp mixed seeds
Method
- Preheat the oven to 180c fan. Line a 2lb loaf tin with baking parchment.
- Mix the oats, bicarbonate of soda and salt together in a large bowl.
- Add the yogurt, milk and egg and mix well until combined.
- Transfer the mixture into the tin and level it out with the back of a spoon. Use a knife to draw a line down the middle of the loaf.
- Sprinkle the seeds on top.
- For children under 5 years, chop the seeds into smaller pieces first.
- Bake in the oven for 45 mins. Remove the bread from the tin by lifting up the parchment paper and then place the loaf back in the oven, directly on the rack, for another 5 minutes.
- This will help to give a lovely crust to the bread.
- Remove from the oven and allow to cool on a wire rack.
- This bread is much easier to slice once it has cooled.