Porridge Bread With Sheep's Milk Yogurt

Porridge bread is by far the most requested and popular recipe we have ever featured. It is really really hard to get wrong. You can add and adapt according to your taste. Some people like to sweeten it with dried fruits, honey etc. Others like to swap out some oats for spelt or whole meal flour. We just like to keep it simple, and in our opinion porridge bread is the new banana bread, and much better for you. 


1 large tub of Velvet Cloud sheep’s yogurt
1 beaten egg
300g of porridge oats
2 tsp bread soda
2 tbsp. mixed seeds (optional)
½ tsp salt (optional)


Place the Velvet Cloud yoghurt, and beaten egg in a bowl and stir well.
Mix the oats, bread soda, seeds and salt in a separate bowl, add to the yogurt mixture and stir thoroughly.
Place in a greased or parchment lined 2lb loaf tin, sprinkle with oats and bake at 180°C / 350°F / Gas mark 4 for 30 minutes.
Lower temperature to 150°C / 300°F / Gas mark 2 and cook for a further 30 minutes.
Place on a wire rack to cool and enjoy !

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Thanks so much..looking forward to making this..love velvet cloud yogurt

Mary Higgins

What a DELICIOUS recipe and so so so easy. Baked it in our air fryer, which usually shorten the bake but in this case, it took 90min (flipping in after 1h) at 180°. Done it twice, second time added walnuts. Thank you 😊

Frederique Murphy

Thanks, Tom. Let us know how it goes.

Aisling Flanagan

This recipe looks lovely. Looking forward to giving it a try.

Tom Dunne

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