Ultra-processed foods are everywhere, and it can sometimes be hard to believe a basic staple, such as the bread we use for our lunchtime sandwich, can be included in this list. Over the past week there has been an international celebration of real bread through Real Bread Week – a campaign which promotes the importance of real, additive-free bread.
I love bread-making. I find it to be therapeutic but also making my own bread allows me to know exactly what I’m feeding my family. Traditional soda bread is my go-to but when I’m looking for a more substantial, nutrient-rich loaf, this oat bread would be top of my list. This oat bread is packed with protein-rich ingredients to give you a good energy boost first thing in the morning or enjoy it alongside a salad as a nutritious lunch. It’s simply oats, a good quality full fat Greek yogurt, milk, sunflower seeds, salt, and bread soda to help it rise, and a little honey to sweeten. It’s easy to assemble and bakes in just over 60 minutes. I’d love you to give it a try.
Enjoy!
Nessa x
Oat Bread
Ingredients
400g porridge oats
2tbsp sunflower seeds, plus extra for topping
1tsp bread soda, sieved
½ tsp salt
400g Greek yogurt
50ml milk
1tbsp honey
Method
1. Preheat the oven to 200°C/fan 180°C /Gas Mark 6. Lightly grease a loaf tin with some butter.
2. Place the oats into a food processor and blitz for a few moments, until fine and they have a similar appearance to flour.
3. Add the blitzed oats to a large bowl with the seeds, bread soda and salt. Stir to combine.
4. Make a well in the centre and add in the yogurt, milk, and honey. Using one hand, keep stirring the ingredients until a ball of dough has formed.
5. When it comes together, place into the greased loaf tin. Top with a scattering of sunflower seeds and flatten slightly to ensure the loaf is even and the seeds are sticking to the dough.
6. Place in the preheated oven for 50 minutes. After this time, carefully remove the loaf from the tin. Place the loaf directly onto the oven rack and continue to bake for an additional 10-15 minutes, after which the base of the loaf will sound hallow when tapped.
7. Leave to cool on a wire rack before cutting into slices.
