If you’re not really cutting carbs, or maybe you’re looking for an alternative to “the white stuff”, then this bread is for you.
With about 5 minutes of prep time and 40 minutes in the oven at 180c/350f, this is a bread I’ll keep coming back to – when I’m in the mood for some bread, that is. I’ve long given up on the store-bought breads, white breads, anything that really stodgy and generally has some insane shelf life.
If you’ve never baked bread, this will save you with measuring and working with flours, eggs, butter, all that kind of thing. We’re going for two key ingredients and some simple cupboard staples.
Oat & Yoghurt Bread with Toasted Onion Crust
An easy-to-bake bread with minimal fuss. If you’re a fan of porridge oats, you’ll find this a filling treat.
- 500 g Plain natural yoghurt ((tub))
- 1 large bag Porridge oats
- 2 tbsp Rapeseed oil ((or alternative))
- 2 tsp Bread soda
- 1/2 Small white onion, chopped
- Pinch Salt
- In a large bowl empty in your 500g tub of yoghurt. Rinse, then fill tub with porridge oats.
- Add 2 tubs of porridge oats to the bowl.
- Add your rapeseed oil, bread soda and pinch of salt.
- Stir until completely mixed then empty contents into a 2lb bread tin (I use the silicone type).
- Completely flatten down mix in the tin, then make a half centimetre deep cut lengthways on the top of the bread.
- Spread the onion evenly across the top of the mix and “pat” into the surface.
- Pop in the oven for 30 minutes, flip bread over in the tin for an additional 10 minutes.
- Leave to cool for 20 minutes, cut and serve.
If you’re looking for an awesome side serving with it, I’ve a recipe for a cracking red onion marmalade on the way from the Any Given Food archives.
Tried this recipe? Let me know what you think in the comments or pop me a note here.