Wed, 7 October 2015
To celebrate National Bread week Catherine Leyden making a healthy oat & seed loaf!
Watch here:
Ingredients
425g/14oz Odlums Porridge Oatflakes
1 Teaspoon Odlums Bread Soda (sieved)
1 x 500g Tub Fat Free Natural Yogurt
1 level Teaspoon Salt
1 Tablespoon of each Sesame, Poppy, Sunflower, & Pumpkin Seeds
1 Tablespoon Linseed
Method
1. Pre heat oven to 180°C/350°F/Gas 4. Spray a 900g/2lb loaf with 1 Calorie Sunflower Spray.
2. Put the yogurt into a large mixing bowl. Add the oatflakes, bread soda, salt & seeds.
3. Mix well until a thick dough is formed.
4. Transfer to the prepared tin. Smooth top with back of spoon dipped in cold water.
5. Place in centre of oven and bake for 40 to 45 minutes until risen & golden brown.
6. Leave in tin for 5 minutes then turn onto wire tray to cool.
Note: The yoghurt container washed and dried can be used to measure oats. This recipe calls for 2 container-fulls.
