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Porridge oat bread

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

AniphaeS's profile picture
Published in 
Halloween
 · 19 Dec 2020
Porridge oat bread
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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.



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