My Fussy Eater Porridge Bread Recipes
MY FUSSY EATER PORRIDGE BREAD RECIPE
This amazing no-knead porridge bread from the My Fussy Eater Cookbook is perfect to bake ahead for a quick & easy healthy weekday breakfast for kids!
Provided by Grace Hall
Categories Breakfast
Time 57m
Number Of Ingredients 7
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!
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