Savoury Oatmeal Bread
Oven Time : 40-45 mins
www.odlums.ie
/recipes/savoury-oatmeal-bread/
What you need:
- 425g/14oz Odlums Porridge Oats
- 1 teaspoon Odlums Bread Soda, sieved
- 500g tub Fat Free Natural Yoghurt
- 1 level teaspoon Salt
- 1 teaspoon Fennel Seeds, crushed
- 8-10 Olives, chopped
- 2 tablespoons Sun Dried Tomatoes, finely chopped
How to:
- Preheat oven to 180°C/350°F/Gas 4. Grease a 900g/2lb loaf tin.
- Put the yoghurt into a large mixing bowl. Add the oats, bread soda, salt, fennel seeds, olives and tomatoes.
- Mix well until a thick dough is formed.
- Transfer to the prepared tin. Smooth top with back of spoon dipped in cold water.
- Place in centre of oven and bake for 40-45 minutes until risen and golden brown.
- Leave in tin for 5 minutes then turn onto wire tray to cool.
Note
- The yoghurt container washed and dried can be used to measure oats. This recipe calls for 2 container-fulls.
What you need:
- 425g/14oz Odlums Porridge Oats
- 1 teaspoon Odlums Bread Soda, sieved
- 500g tub Fat Free Natural Yoghurt
- 1 level teaspoon Salt
- 1 teaspoon Fennel Seeds, crushed
- 8-10 Olives, chopped
- 2 tablespoons Sun Dried Tomatoes, finely chopped
How to:
- Preheat oven to 180°C/350°F/Gas 4. Grease a 900g/2lb loaf tin.
- Put the yoghurt into a large mixing bowl. Add the oats, bread soda, salt, fennel seeds, olives and tomatoes.
- Mix well until a thick dough is formed.
- Transfer to the prepared tin. Smooth top with back of spoon dipped in cold water.
- Place in centre of oven and bake for 40-45 minutes until risen and golden brown.
- Leave in tin for 5 minutes then turn onto wire tray to cool.
Note
- The yoghurt container washed and dried can be used to measure oats. This recipe calls for 2 container-fulls.
