Sorry, but is there anything that smells better than a house where bread is cooking? We think not. Porridge bread is full of fibres and of the goodness of yogurt.
This fool-proof recipe for porridge bread is the perfect Sunday bake. It's so easy to put together. You will need one large bowl and a smaller one along with a fork and wooden spoon. We use loaf-shaped cake tins with parchment paper to line the tins but silicone paper cases work very well too if you can find them (they're often in the baking section in the supermarkets. This means we don't have to worry about greasing the tins or anything sticking. It's also much easier for the washing-up!
The best thing about this porridge bread? It is DELICIOUS! The ingredients are simple but work so well together to bring together the best of Irish comfort food. We normally like to jazz up our recipes with spices and herbs, but this bread is perfect in its simplicity.
If you are lucky enough to have a freezer and even luckier to have a bit of space in it, then make a few loaves on a Sunday morning or whenever you know you have a day at home or whatever day you do your prepping for the week ahead. You then wait for the bread to be completely cooled down (torture, we know, but you can do it!) and then and only then you slice them (we get 12 slices out of this recipe and so should you), wrap them individually with baking paper wrapped around them and stack them in your freezer. You now only ever have to stick them in the toaster when you want a warm fresh slice of porridge bread. The best trick in the world!
- Large tub (500ml) low fat natural yogurt
- 360g porridge oats
- 2 tsp bread soda
- 1/2 tsp salt
- 1 egg
- 1 tbsp semi skimmed milk
- Preheat oven to 180°C
- Place bread soda, salt and the yogurt in a mixing bowl and stir.
- Next add in your porridge oats and stir thoroughly till all ingredients are well mixed.
- Crack the egg into a separate bowl and beat until fluffy.
- Add the egg in with the rest of the ingredients along with the milk and stir.
- Line a bread tin or oven tray with parchment paper or and add ingredients in.
- Sprinkle with some extra ground porridge oats.
- Cook for approx 50 mins, do the knife or skewer test (it must come out clean for the bread to be cooked inside).
- After 50 mins, remove the bread from the tin and cook for another 10 mins.
- Remove from the oven and leave to cool.