Tags
Baking soda, Bread, Breakfast Ideas, Fresh Food, Gluten Free, Gluten Free Bread, Healthy Baking, Healthy Eating, Healthy Lunch, Home Made, Homemade Bread, Natural Baking, Skindividual, Skindividual Blog
I’ve been making a lot of porridge bread recently and I’m finding it great for mornings when I don’t have much time for making breakfast. With full time college hours and early mornings, I sometimes struggle with time keeping…
With this bread, I simply pop a slice into the microwave for twenty seconds and spread some natural peanut butter on top, and I’m good to go! This mixture of carbohydrates and protein leaves me feeling fuelled and full of energy.
What you’ll need
- A large tub of natural/greek yoghurt
- Porridge oats
- Baking soda
Extras
Any kind of seeds you like..Pumpkin/sunflower/chia/flax etc
Utensils
- A standard sized bread tin (greased)
- Mixing Bowl
Pour the yoghurt into the bowl. Rinse and dry the empty tub of yoghurt, and use it to add in two tubs of porridge oats. Mix well.
Add in one teaspoon baking powder and a pinch of salt.
Next, mix in your choice of seeds. i used sunflower seeds as I adore the taste of them in bread.
Place mixture into a greased bread tin, and sprinkle some extra oat flakes and seeds on top for decoration. The seeds on top will get a lovely toasted crunch from the oven. Place in a middle shelf of your oven and bake for 40-45 mins.
And voila! Allow to cool on a wire rack for ten/fifteen mins before slicing.
My favourite way to eat this bread is when it’s served warm with some natural peanut butter. Nutella also tastes divine with it!
Just to note, my flat mate is a nutritionist and said that if you are a coeliac it’s best to specifically buy gluten free oats!
Happy baking!
Sinéad X