1. Place the yogurt, beaten egg and treacle in a bowl and mix well.
2. Mix the oats, bread soda, seeds and salt in a separate bowl, add to the yogurt mixture and stir thoroughly.
3. Place in a greased or parchment lined 2lb loaf tin, sprinkle with oats and bake at 180°C/ 350°F/ Gas mark 4 for 30 minutes.
4. Lower the temperature to 150°C/ 300°F/ Gas mark 2 and cook for a further 30 minutes.
Mary Flahavan's Tips:
- A sweeter version of this bread can be made by adding some dried fruits or you can use chopped sundried tomatoes and basil for a savoury version.
- To prevent the treacle from sticking to the spoon, coat it with oil before use.
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16th November 2017, 14:21 by Mariae Duggan
We love this brown bread and it's so easy to make that we'll never but one in the shops again. Thanks Flahavans.
23th October 2017, 11:07 by shelly
I made this at the weekend with Flahavans porridge oats and I added a few raisins it was delicious toasted with sliced banana....go on give it a go.
20th September 2017, 12:43 by patrice
I love this bread too, but from day 1 I never had an egg in it, and its perfect, and definitely needs 180/200 degrees and bout 50mins or more. only thing for me is not much rise in it either. And i use the yoghurt tub for measuring oats and i use a tub an a half, not sure the weight of that!
24th August 2017, 23:06 by Mags
It's the best porridge bread recipe I've ever come across. I agree with Edel the extra porridge makes a better consistency and the result is a perfect bread.
16th July 2017, 12:04 by Joan
Love, love this recipe, full of goodness and lightness, breakfast choices has now gotten much better. Thanks Mary.
Savouries
Porridge and Yogurt Bread