Porridge and Yoghurt Bread

(Recipe from local Oranmore Food blogger, Cathal McBride – For other amazing easy to make recipes – check out his blog: http://www.aglassofredwine.com/)


                     1 large tub (500ml) of Low fat natural yoghurt or GO THE EXTRA MILE use 250ml low fat yoghurt and 250ml buttermilk

                     1 beaten egg (preferably free range or organic)

                     300g Porridge Oats

                     2 tsp Bread Soda

                     ½ tsp salt or 1tsp sea salt flakes e.g. Maldon Salt


2 tbsp Mixed seeds (e.g. sunflower, pumpkin, sesame etc.)



                     Preheat oven to 180C (Fan oven), 350F, Gas Mark 4

                     Grease a 2lb loaf tin and line the base with backing parchment. Then grease the backing parchment.

                     Whisk the beaten egg and yoghurt together in a bowl until combined

                     In a separate bowl add the oats, bread soda, salt, and mixed seeds, if using. Add to the yoghurt and egg and stir until thoroughly combined. It is quite a wet mixture so don’t be concerned

                     Add the mixture to the tin, sprinkle with mixed seeds and bake at 180C for 30 mins.

                     Lower the temperature to 150C, 300F, Gas Mark 2 and bake for a further 30 mins.

                     Remove from the oven, place on a wire rack to cool



                     Remove the bread from the oven and turn it out top down onto a wire cooling rack. Peel off the baking paper. Place the wire rack onto a baking tray and return to the oven. Turn the heat back up to 180C, 350F, Gas Mark 4. Bake for a further 10 minutes

                     Remove from the oven, cover loosely in clean tea towel and let cool.