Breads

Oat and Yogurt Bread

5 mins
Prep
45 mins
Cook

← Return to Menu

Ingredients

  • 1 tub (500g) natural Greek yogurt
  • 2 empty yogurt tubs filled with porridge oats (approx. 350g)
  • 2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 1 egg, beaten
  • 2 tbsp mixed seeds (sunflower, pumpkin, sesame)

Method

  1. Preheat your oven to 180°C (160°C fan) and line a 2lb loaf tin with baking parchment.
  2. Empty the entire tub of yogurt into a large mixing bowl.
  3. Use the exact empty yogurt tub to measure out 2 full tubs of porridge oats, adding them into the bowl with the yogurt.
  4. Add the bicarbonate of soda, salt, and the beaten egg to the bowl.
  5. Stir the ingredients thoroughly until a thick, uniform oat paste forms.
  6. Transfer the mixture into your loaf tin, level the surface with the back of a spoon, and scatter the mixed seeds heavily over the top. Bake for 45-50 minutes until the crust is golden and firm. Remove from the tin and let cool on a wire rack.

An incredibly popular modern Irish health food staple. Using an empty yogurt tub as your measuring tool, this flourless bread combines porridge oats and natural yogurt to create a super-moist, fiber-rich everyday loaf.