I’ve been a bit neglectful of late, but I’ve had this in draft for a while so it’s time to get it out there!
I don’t know where my Mom got this from, but looking at this post I realise that I should probably have called it something more apetising like ‘Oat Bread’ or something, but she always calls it Porridge Brown Bread because… well that’s what it’s made from.
Are oats called porridge before you make them into porridge though? Don’t answer that.
This is really very tasty, it’s more filling than regular Brown Bread, and it also keeps better for longer.
- 1 Large carton of Natural Yogurt (500 ml)
- Fill this empty carton twice with Porridge Oats
- 2 Teaspoons of Bicarbonate of Soda
- 2 Tablespoons of Oil (Corn Oil or Rapeseed – I only had sunflower, it was grand)
- 1 teaspoon of salt (my addition)
- Add 2 Tubs of Porridge Oats to bowl
- Sieve in Bicarb of Soda and salt, then stir in the Oil and finally mix in yoghurt, stir it in well.
- Prepare tin and drop mixture into the tin shake tin to settle the mixture.
- You can top with Seeds and also add some to the mixture if you like.
- Bake at 180 degrees for 50 -60 minutes. Like most breads, the timing is hard to get right, and will depend on your oven, but longer is better, it is very moist, and while the outside might look well done sometimes the inside is still wet, so check with a knife/skewer.
- Leave to cool on a wire tray.