NZ House & Garden - - EXTRA HELPING -

This recipe sur­prised me from the start. When Sue Cul­li­nane, one of our great teach­ers at Bal­ly­maloe, told me about this sim­ple bread from her child­hood made from oats, yo­ghurt and a cou­ple of other in­gre­di­ents, I was not so sure. I was even less sure the first time I tried mak­ing it my­self, as I tipped the heavy, dense dough into the tin. But hey presto, after an hour in the oven it was a gor­geously nutty and nu­tri­tious loaf, not dis­sim­i­lar to a great brown soda bread. 425g rolled oats (not jumbo or whole­grain) ¾ tea­spoon sea salt 2 tea­spoons bak­ing soda 2 ta­ble­spoons mixed seeds 1 egg 500g nat­u­ral yo­ghurt Heat oven to 200°C. Line a medium size (900g) loaf tin with bak­ing pa­per.

In a large bowl mix the oats, salt, bak­ing soda and mixed seeds.

Whisk the egg into the yo­ghurt. Pour the yo­ghurt and eggs into the dry in­gre­di­ents and mix well. The dough is meant to be dry and sticky at this stage so don’t worry. Scoop the dough into the tin and bake for 50 min­utes.

Turn out of the loaf tin and bake for a fur­ther 10 min­utes. Al­low to cool on a wire rack. Makes 1 loaf

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