Wed, 2 January 2019
Ingredients
• 425g/14oz Odlums Porridge Oatflakes
• 1 teaspoon Odlums Bread Soda, sieved
• 1 x 500g tub Natural Yogurt (Full Fat or Fat Free)
• 1 level teaspoon Salt
• 1 tablespoon of each Sesame, Poppy, Sunflower, & Pumpkin Seeds
• 1 tablespoon Linseed
Method:
1. Preheat oven to 180°C/350°F/Gas 4. Grease and line a 900g/2lb loaf tin. Alternatively, spray with 1 Calorie Sunflower Spray.
2. Put the yogurt into a large mixing bowl. Add the oats, bread soda, salt & seeds and mix well until a thick dough is formed.
3. Transfer to the prepared tin. Smooth top with back of spoon dipped in cold water.
4. Place in centre of oven and bake for 40-45 minutes until risen and golden brown.
5. 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. For a lighter bread, blitz all of half of the oats into oat flour before adding to recipe.
