Say ‘YES’ To This Porridge Bread
A lot of us avoid bread for different reasons. Some of us suffer from gluten intolerance, others don’t like the bloated feeling it gives, or some just avoid it because of its refined carbohydrate content. There’s one thing we can’t deny though, bread tastes amazing.
This porridge bread lets you enjoy the flavour and versatility of bread without any of those drawbacks. Instead of flour it’s made using porridge oats. Porridge oats are a good source of complex carbohydrates (that’s the good type of carbs). They’re also rich in fibre, which keeps you fuller for longer. This bread also contains protein, thanks to the natural yoghurt and the egg. This is a traditional Irish recipe for porridge bread. It’s very easy to make and perfect comfort food for the upcoming chilly months.
-500g tub of natural yoghurt
-½ TSP salt
-A good dollop of honey
-Dash of milk
-2 TSP bicarbonate of soda
Method: Pre-heat the oven to 180°C. Empty the yoghurt into a bowl. Fill the empty tub twice with porridge oats. Add the salt and honey and give it all a good mix around. Crack the egg into a mug, add the milk and whisk it with a fork. Pour this into the bowl and mix it in. Add the bicarbonate of soda and stir again. Transfer the mixture into a large lined loaf tin. Bake for 50 minutes then remove the loaf from the oven and take it out of the tin. Transfer onto a baking tray and bake it in the oven for another 10 minutes. Remove from the oven and allow the bread to cool, but make sure to eat a slice while it’s still warm!
This is the basic porridge bread recipe. Don’t be afraid to add a handful of seeds or nuts. Another great addition is 1 TSP of cinnamon.