Porridge oat bread

This delicious moist loaf is fantastic served freshly baked, or toasted, with fruit and yogurt

@AniphaeS

Published in 

Halloween

 · 19 Dec 2020

Porridge oat bread

• Serves 10
• Ready 1 h 10 mins

Ingredients

• 450g porridge oats
• 2 tsp bicarbonate of soda
• 500g Greek style natural yogurt
• 2tbsp semi’ skimmed milk
• 1 large free range egg
• 1 tbsp marple syrup
• 2 tbsp mixed seeds
• Fat Greek yogurt and fresh fruit to serve (optional)

English version

1. Preheat the oven to 180°C/fan 160°C/gas 4. Line a loaf tin with greaseproof paper. Stir together the oats and bicarb in a large bowl.
2. Mix together the yogurt, milk, egg and maple syrup in a jug. Make a well in the centre of the oats and pour in the yogurt mixture, bringing in the oats from the sides with a wooden spoon to incorporate.
3. Once combined, pour into the prepared tin. Sprinkle over the mixed seeds and bake for 1 hour, until a skewer inserted into the centre comes out clean. Toast slices and serve with yogurt and fruit, if you like.

Italian version

1. Preriscaldare il forno a 180 ° C / ventilato 160 ° C / gas 4. Rivestire una teglia con carta da forno. Mescola l'avena e il bicarbonato in una ciotola capiente.
2. Mescolare insieme lo yogurt, il latte, l'uovo e lo sciroppo d'acero in una caraffa. Fare una buca al centro dell'avena e versarvi il composto di yogurt, portando l'avena dai lati con un cucchiaio di legno da incorporare.