Seeded oat bread

A change from traditional breads made with wheat, this is ideal for serving with soups and an absolute favourite with a bit of butter and honey.

SERVES 10 (makes 1 loaf) PREP 10 mins COOK 1 hr EASY V

2 tbsp extra virgin olive oil, plus

extra for the tin

500ml plain yogurt, buttermilk

or kefir

1 tbsp treacle

350g porridge oats

75g mixed seeds (such as sunflower, pumpkin, sesame, poppy, flaxseeds or camelina)

2 tsp bicarbonate of soda

1 Heat the oven to 180C/160C fan/ gas 4. Oil and line a 900g loaf tin with baking parchment across the bottom and up the sides.

2 Tip the oil, yogurt and treacle into a large bowl and stir. Add the oats and most of the seeds, then sprinkle over 1/2 tsp salt and the bicarbonate of soda. Stir again until you have a wet, sticky dough. Tip the dough into the prepared tin. Flatten the top slightly with a damp spoon (this stops the porridge from sticking to it) and scatter over the remaining seeds.

3 Bake the loaf for 50 mins-1 hr until a skewer inserted into the middle comes out clean. Check on it after about 45 mins – if the crust is getting too dark, cover it with foil. Carefully turn out of the tin onto a wire rack. If the bottom still feels a little soggy, turn the loaf upside down onto a baking sheet and put it back in the oven for another 5 mins. Leave to cool completely before serving.

PER SERVING 251 kcals • fat 10g • saturates 2g • carbs 30g • sugars 5g • fibre 4g • protein 9g • salt 0.9g