A super easy and delicious recipe AND a good way to use up left over yoghurt
We’re just back from holidays, I had a tub of Greek yoghurt that needed to be used up AND a longing for some fresh brown bread. This is a super easy, fool proof recipe and my absolute favourite brown bread.
Ingredients:
1 tub of yoghurt (today I used a 500g tub of low-fat Greek yoghurt)
1 tub of porridge oats
1 tub whole wheat flour (you can use part white flour if you like it less “brown”)
2 tsp bread soda
1 tbsp treacle
1 egg
1 handful pumpkin seeds (or whatever seeds you have in stock)
1 pinch of salt
A few tablespoons of milk (if necessary)
Method:
Preheat the oven to 180 Celcius (360 F).
Line a loaf tin with baking parchment. My tin is 9.5" x 5.25" (24cm x 13cm) and works well.
Pour the yoghurt into your bowl and then use the empty carton to measure the rest of the ingredients.
Mix everything together and if necessary add a little milk to so that you get the consistency of thick “gooey” porridge.
Pour into the lined baking tin.
Bake for 50 minutes. (I usually put some brown paper over the top of the bread at around 35mins. I check the bread at 50 mins and usually take it out and turn it upside down and bake it for another 5 to 10 mins.)
I love it with lots of butter and honey or raspberry jam. If there is any left the next day, I slice and freeze it. I then pop a frozen slice in the toaster whenever I'm in the mood for some brown bread.
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