Mary Flahavan’s Porridge Bread

This is one of Mary Flahavan's signature recipes - enjoy!

Serves Makes 1 loaf|Takes 60 minutes

INGREDIENTS:

2 cups of natural yogurt
1 beaten egg
1 tbsp. treacle (optional)
4 1/4 cups of Flahavan’s Rolled Oats
2 tsp bread soda
2 tbsp. mixed seeds (optional)
½ tsp salt (optional)

METHOD:

Place the yoghurt, beaten egg and treacle in a bowl and stir well.
Mix the oats, bread soda, seeds and salt in a separate bowl, add to the yogurt mixture and stir thoroughly.
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.
Lower temperature to 150°C / 300°F / Gas mark 2 and cook for a further 30 minutes.

Mary’s Tip:
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.

Recipe Categories:

Breakfast   Savoury   Snacks   Mary Flahavan’s   Vegetarian  

For this recipe you can use:

Flahavan's Irish Rolled Oats
Flahavan's Oats Illustration