ingredients
9
count
nutrition
245
calories
total time
45
mins
serves
12
servings
method
ingredients
ingredients
- 400g porridge oats (gluten free oats work perfectly too)
- 2 tsp of baking powder
- 2 tsp of bread soda (bicarbonate of soda)
- 1 pinch of salt (optional)
- 60g wheatgerm (optional)
- 60g chia seeds (optional)
- 60g flaxseeds (optional)
- 600g Glenisk organic 0% fat strained protein natural yogurt
- 1 egg (if making scones instead of a loaf, you’ll need an extra egg for glazing)
method
- Preheat your oven to 200ºc, 180ºc (fan oven) or Gas Mark 6.
- Pour oats into a big mixing bowl.
- Sieve in the baking powder, bread soda, salt and mixed seeds and mix thoroughly.
- Pour in the yogurt and whisked egg and bring the mixture together into a dough ball.
- Put the mixture into a standard 9 inch loaf tin or cut into scones.
- Place the loaf into the pre-heated oven for 35 to 40 minutes. If making scones place in the oven for 45 minutes.
- Remove the loaf from the tin and place on the oven rack for a further 15 minutes.
- Give your bread a knock or tap at the bottom. If you hear a hollow sound, the bread is cooked.
- Place on a wire rack and allow to cool fully before cutting.
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