Porridge Bread
Makes 675g loaf or 12 slices (approx 220 kcal per slice) Each slice with ¼ tsp of butter = breakfast portion
INGREDIENTS
500ml carton natural yoghurt (3% fat)
1 large egg
2 tbsps olive oil (30g), little extra (¼ tsp) to grease 375g porridge oats
2 tsps bicarbonate of soda (10g)
¼ tsp salt (1.25g)
3 tbsps softened butter, to serve (optional)
METHOD
1. Pre-heat the oven to 200°C (400°F, gas mark 4). Put the yoghurt in a bowl, scraping it all out. Then rinse out the yoghurt carton and you will have no need to use scales for this clever bread.
2. Make a well in the centre of the yoghurt and add the egg and oil. Stir until mixed. Then use the empty yoghurt carton to measure out 2 cartons of the oats and mix them in with the bicarbonate of soda and salt.
3. Lightly oil a 675g loaf tin and tip in the oat mixture. Bake in the centre of the oven for 45
minutes until golden brown. Go around the sides with a table knife to loosen out the bread and tip out on to the work surface.
4. Return the loaf to the oven and put straight on the oven shelf without any tin or baking sheet
for another 5 minutes to dry the crust out. Leave the cooked loaf to cool down completely on a wire rack and then cut into 16 even-sized slices and spread each one with a ¼ teaspoon of butter, if liked, to serve.