Porridge Bread

We’re making Jenny Chandler’s Porridge Bread and oh my days it’s a revelation!

Big fans of Jenny ‘The Bean Queen’ Chandler round these parts.

If, like us, you’ve been wanting to start making your own bread at home for a while but can’t ever seem to get off the starting block, then this simple and delicious soda bread recipe is for you!

You have nothing to lose by trying this, please do. 

1 hr 10 mins | makes 1 loaf | so, so easy

Ingredients 

500g plain yoghurt 
1 tbsp treacle 
2 tbsp e.v. olive oil
2 tsp bicarbonate of soda 

½ tsp salt  
350g oats
50g seeds, any but we’ve used blue poppy, dark linseed, pumpkin, sunflower and a smattering of chia

Method

Get yee oven to 180°C / gas 4 and grease and line a 900g loaf tin (holds 1ltr water).

Pour the yoghurt, treacle and olive oil into a large mixing bowl and stir well to combine. Sprinkle over the bicarb of soda, salt and then the oats and most of the seeds and give it all a good stir.

When you have a wet sticky dough tip it into the tin and flatten the top a little with a wet wooden spoon. Sprinkle the remaining seeds over the top.

Bung in the oven for 45mins then cover with foil and shove back in the oven for another 15mins.

Turn the bread out into a wire rack and check and see if it’s cooked through by giving it a little squeeze in the middle. If it feels a little soft, put the bread back into the tin upside down and cook for another 5-10mins.

Allow to cool completely before cutting.

Loaded.

DSC_0505

This recipe is from Jenny’s book Pulse from 2016, it came to our attention via Market Life no 36, Borough Market’s fantastic bi-monthly magazine. Check out the Grains of Paradise article for more amazing recipes by Jenny Chandler, or head over to her website!

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