SUE’ S OATMEAL BREAD
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