Porridge bread
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Ingredients
Butter or oil, for greasing
450g Velvet Cloud sheep’s yogurt
1 egg, beaten
300g porridge oats, plus extra for sprinkling
2 tsp baking soda
2 tbsp mixed seeds (optional)
½ tsp salt (optional)
Method
Preheat the oven to 180°C (160°C fan). Grease a 900g (2lb) loaf tin or line with non-stick baking paper.
Put the yogurt and beaten egg in a large bowl and stir well.
Mix the oats and baking soda with the seeds and salt (if using) in a separate bowl, then add this to the yogurt mixture and stir thoroughly. Scrape into the greased or lined loaf tin and sprinkle a little extra oats on top.
Bake in the preheated oven for 30 minutes, then lower the temperature to 150°C (130°C fan) and cook for a further 30 minutes. Cool on a wire rack.
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