Oaty Bread (Porridge Bread)
Oats are a wonderful slow release carbohydrate food, and are rich in soluble fibre so they help keep energy levels stable for long periods of time. This simple recipe helps to keep hunger at bay!
This recipe makes one 2lb loaf, makes 14 thin slices.
1 x 500g tub Low Fat Natural Yoghurt
1 x beaten egg
300g Oats (regular porridge oats, not jumbo oat flakes), reserve 1 tsp of oats for topping
2 teaspoons bicarbonate of soda
50g mixed seeds (pumpkin, poppy and sunflower work well)
½ teaspoon salt
Preheat your oven to 180’ C.
Place the yogurt and beaten egg into a large bowl and mix well.
In a separate bowl, mix together the oats, bicarbonate of soda, seeds, and salt.
Then add to the yoghurt mixture and stir thoroughly.
Place in a greased or parchment lined 2lb loaf tin, sprinkle with the reserved 1tsp oats and bake at 180’C fan oven for 55mins.
If the bread is browning too quickly, a folded sheet of parchment paper placed on top of the loaf in the oven will help.
To check if cooked, take out the loaf, turn upside-down and tap the base – you should hear a hollow sound when cooked through. Return to the oven at a lower heat of 150’C for a further 10 minutes if necessary.
Allow to cool before slicing.
|Nutritional analysis||per 100g||Per serving (65g):|
|Total Carbohydrate (g)||28.5||18.5|
|Of Which Sugars (g)||4.3||2.8|
|Salt equivalent (g)||0.52||0.33|