My Fussy Eater Porridge Bread Recipes

MY FUSSY EATER PORRIDGE BREAD RECIPE

Steps:

• Preheat the oven to 200°C (Gas mark 4/400°F). Grease and line a 900g (2lb) loaf tin with baking paper.
• Measure out the rolled oats, bicarbonate of soda and salt and mix together in a large bowl.
• Add the yogurt and milk to the bowl.
• Lightly beat the egg and add to the bowl as well, then mix well until completely combined.
• Pour the bread mixture into the lined loaf tin. Smooth out the top and draw a line down the centre of the loaf with a knife.
• Sprinkle the seeds (is using) evenly over the top of the loaf.
• Place in the pre-heated oven to bake for 45 minutes. After 45 minutes, carefully remove the loaf from the tin then put it back in the oven, directly on the oven shelf, and bake for another 5 minutes. This will help give the loaf a lovely crispy crust.
• Remove from the oven and cool on a wire rack.
• Serve with butter and jam or honey for a deliciously filling healthy breakfast!

PORRIDGE BREAD

Steps:

• Preheat the oven to 180c fan. Grease a 2lb loaf tin and line it with baking parchment.
• Mix the oats, bicarbonate of soda and salt together in a large bowl.
• Add the yogurt, milk and beaten egg and mix well until combined.
• Transfer the mixture into the tin and level it out with the back of a spoon. Use a knife to draw a line down the middle of the loaf.
• Sprinkle the seeds on top.
• Bake in the oven for 45 mins. Remove the bread from the tin by lifting up the parchment paper and then place the loaf back in the oven, directly on the rack, for another 5 minutes.
• This will help to give a lovely crust to the bread.
• Remove from the oven and allow to cool on a wire rack.
• This bread is much easier to slice once it has cooled.

PORRIDGE BREAD

Steps:

• Put the porridge in a large mixing bowl with 300ml lukewarm water. Stir in the flour, sugar, salt and yeast until fully combined. Cover with a damp tea towel and leave to prove for 1 hr, or until it has almost doubled in size.
• Tip the dough onto a well floured surface and knock the dough back, punching and kneading it - don't worry if it's very soft. Shape the loaf and put it in a non-stick 900g loaf tin. Cover with the damp tea towel and let it prove for another 45 mins. It should expand to fill the tin. Heat the oven to 220C/200C fan/gas 6.
• Make a slash along the length of the dough and sprinkle on the oats. Bake for 10 mins, then turn the heat down to 190C/170C fan/gas 3 and cook for another 30 mins. Carefully turn the loaf out and tap the bottom. If it sounds hollow, then the bread is ready. If not, put it back in the oven for another 5 mins. If any oats fell off when you turned it over, scatter them back over the loaf.
• Turn the loaf out onto a wire rack and leave to cool.