Updated: May 27
This fabulous recipe is my take on Melanie Glanville’s delicious oat bread recipe. This is such tasty bread and is wonderful as a snack when out and about. A real winner with adults and kids alike!
Makes 1 loaf
1 carton (400-450g) of yoghurt - of your choice (I used goat’s yoghurt here)
1 heaped tbsp molasses (or black treacle)
340g jumbo organic oats
1 tsp baking powder
1 tsp dried yeast
1 tsp Himalayan salt
2 tbsp sunflower seeds
2 tbsp pumpkin seeds
1 tbsp pine nuts
100ml almond milk (milk of your choice)
1 tbsp oats to sprinkle on the top
Preheat the oven to 180ºC/Gas4. Line a loaf tin with baking parchment.
Toast the seeds and pine nuts in a pan to give them a golden toasted flavour. Set aside.
Empty the yoghurt into a mixing bowl, add the molasses and mix evenly through the yoghurt (to avoid black streaks).
Simply fill the empty yoghurt carton twice with oats, scraping the sides of the carton to make sure every morsel goes into the mixing bowl. Add the baking powder, yeast, salt, toasted seeds and a little almond milk to give the mixture a little ‘gloss’ on the surface before baking (also helps the oats to absorb enough moisture and avoid crumbling)
Spoon the mixture into the loaf tin and sprinkle with some oat flakes on top.
Bake for 40-45mins.
Then, remove from the tin and and place upside down in the oven for 10mins (if the bread appears to be browning too quickly, cover it lightly with foil).
Remove from the oven and turn out onto a wire rack. Cool completely before slicing.
∗ This recipe works well with sheep’s, coconut and lactose-free yoghurt
∗∗ Try other variations such as chilli flakes (to taste) or a handful of dried sultanas, chopped apricots or dates
∗∗∗ Slice & freeze - if not eaten!