Easy and Quick Oat, Yoghurt and Sunflower Seed Bread
This bread is also sometimes called porridge bread because you can make it with porridge oats but I made it with oat flour. The recipe is incredibly easy to make, simply a matter of mixing all of the ingredients in a bowl. It is also extremely quick to throw together and takes 45 minutes to bake.
There is an egg in this recipe (now that we have three chickens I’m on the look out for egg recipes) which lends a richness to the bread. If you make this the night before, it is a brilliant breakfast solution for kids who need to grab a quick snack of something substantial when they’re in a hurry before school and it’s absolutely delicious served with butter and either honey or grated cheese.
Have you ever opened a packet of oats in order to just sniff their sweet smell? I was sent an array of products from Buy Whole foods Online to try out and one of these was a bag of organic wholegrain oat flour. Before I made this bread I had to have a few minutes with my nose in the packet just inhaling that lovely farmy-field-sunshiny smell!
The other products I was gifted included barley flour, dried cranberries, carob powder and beetroot powder. Keep your eyes open for my upcoming recipes for barley, cranberry and rhubarb yoghurt loaf as well as red velvet cupcakes with no red food colouring!
Oat Bread Recipe:
Makes one loaf, total prep and cooking time 65 minutes.
- 300g organic wholegrain oat flour
- 500 ml natural yoghurt
- 1 beaten egg
- 2 teaspoons bread soda
- 2 tablespoons organic sunflower seeds
- 1/4 teaspoon salt
Switch on the oven to 180 deg C.
Pull all the ingredients in a large bowl and stir gently until mixed. Allow to stand for 5 minutes while you grease and line a loaf pan with baking paper.
Bake for 35 minutes and then turn the loaf upside down and bake for a further 10 minutes.
Remove from the oven and wrap in a clean dry tea towel for ten minutes. Serve and eat!