Incredibly simple and quick to make, this oat bread is delicious. It’s also damp and solid, however – good ballast against winter, or summer storms, but not much use for mopping up leftover soup or gravy…
- 4 cups porridge oats
- 1/2 tsp bicarb of soda
- 1 cup walnuts, crushed (opt, or use seeds)
- 1 egg
- 1/2 cup milk
- 1/4 cup water
- 500g natural yoghurt
Preheat the oven to 190c. Pour the porridge oats into a large bowl and mix in the bicarbonate of soda. Add the crushed walnuts or seeds if using and stir loosely. Break the egg into a separate bowl, and beat and then slowly add the milk, water and natural yoghurt, stirring to combine into a smooth mixture. Pour into the oats and stir thoroughly to mix. Pour the resulting bread mixture into a baking tin and place in the oven for one hour or until just about done. Remove the bread from the tin and put the bread loaf back into the oven for a further 10 mins. Remove from oven and cool on a wire rack.
