Vegan porridge bread with olive oil

No meal is complete without some really good bread! This is my take on the conventional porridge bread recipe – I honestly think it’s so much nicer than any traditional flour-based bread. I love the combination of poppy seeds, pumpkin seeds and sunflower seeds as I feel it gives the best texture but feel free to use whatever seeds you like. I’ve created a vegan version but you can make this recipe using dairy yoghurt (see amendment below) and it’s just as delicious.

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This bread works really perfectly with some homemade jam, peanut butter or with some good old-fashioned butter.

Ingredients

  • 500g tub of soy yoghurt (I use Alpro) + 2 tablespoons of lemon juice *
  • 400g porridge oats (progress oatlets)
  • 2 tablespoons olive oil/rapeseed oil
  • 2 teaspoons bread soda
  • 1/3 cup poppy seeds (approx. 50g)
  • 1/3 cup pumpkin seeds (45g)
  • 1/3 cup sunflower seeds (45g)
  • 1 level teaspoon of salt

* Alternatively you can use dairy yoghurt and omit the lemon juice – I think Greek-style yoghurt gives the best flavour but plain yoghurt will also work perfectly.

Method

  • Preheat the oven to 180 degrees Celsius (170-175 degrees Celsius if using a fan oven). Grease a rectangular loaf tin.
  • Pour the yoghurt into a large bowl and keep the yoghurt pot. Add in the lemon juice – this will balance the slightly alkaline-flavour from the bread soda (if you are using dairy yoghurt, you won’t have to add in the lemon juice).
  • Add in the olive oil, salt and bread soda (sieved) and stir until the yoghurt starts to foam slightly. Using the yoghurt pot, measure out just under two pots of porridge oats and add to the mixture. Pour in the remaining seeds. Mix thoroughly to combine using a large spoon – the mixture will be sticky and dense.
  • Spoon the mixture into the prepared loaf tin and press down with a spoon to ensure the mixture covers the base of the tin.
  • Use a knife to cut a ridge about 2cm deep lengthwise along the top of the bread. Sprinkle some seeds of your choice over the top.
  • Bake in the oven for 45 minutes. Remove from the oven and place upside down on a baking tray to bake for a further 10-15 minutes. Allow to cool on a wire tray before slicing.

Enjoy x

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