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 !