A delicious wholegrain bread recipe made with just a few simple ingredients. No flour and no yeast needed. No rising or proving either. So easy!
It seems everyone is making their own bread at the moment. Flour and yeast are like gold dust in supermarkets so I thought I would share my recipe for this delicious and really easy Porridge Bread.
Instead of using flour, this recipe uses oats as the base for the bread, hence its name Porridge Bread!
This results in a hearty wholegrain bread that’s soft on the inside but with a delicious crust on the outside.
This recipe is from my cookbook My Fussy Eater which is packed with over 100 easy everyday recipes for the whole family.
It’s also a great recipe to make with kids. It’s all made in one bowl and unlike traditional bread, there’s no kneading or proving time. Perfect for children with short attention spans!
You can watch our efforts in the video below!
If you try my recipe please come back and let me know what you think in the comments. I’ve also been getting so many messages and tags on Instagram from you guys making my recipes so keep sending them in!
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Porridge Bread
Prep Time: 10 mins- Cook Time: 50 mins
- Total Time: 1 hour
Yield: 10 1x
Category: Bread
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Pin RecipeDescription
A delicious wholegrain bread recipe made with jus a few simple ingredients. No flour and no yeast needed. No rising or proving either. So easy!
Ingredients
- 400g porridge oats
- 1 tsp bicarbonate of soda
- pinch of salt
- 500g plain yogurt
- 50ml milk
- 1 egg, lightly beaten
- 2 tbsp mixed seeds
Instructions
- Preheat the oven to 180c fan. Grease a 2lb loaf tin and line it with baking parchment.
- Mix the oats, bicarbonate of soda and salt together in a large bowl.
- Add the yogurt, milk and beaten egg and mix well until combined.
- Transfer the mixture into the tin and level it out with the back of a spoon. Use a knife to draw a line down the middle of the loaf.
- Sprinkle the seeds on top.
- Bake in the oven for 45 mins. Remove the bread from the tin by lifting up the parchment paper and then place the loaf back in the oven, directly on the rack, for another 5 minutes.
- This will help to give a lovely crust to the bread.
- Remove from the oven and allow to cool on a wire rack.
- This bread is much easier to slice once it has cooled.
Notes
- This bread will keep in an airtight container for up to 3 days. Individual slices can also be frozen and defrosted at room temperature or in the microwave.
l says
HI, can I use coconut cream instead of yoghurt to make it diary free. I can diary free milks here but not dairy free plain yoghurts (only flavored ones).
Ciara Attwell says
I haven;t tried it with coconut milk so I;m not sure. Let me know if you try it and it works!
Gemma says
Seriously good and so easy! I’ve been playing around with variations (adding bananas / coconut), love the original though, works well with savory (soft cheese and sundried tomato) or make it sweet with peanut butter, banana and honey topping. I make this almost every weekend, thank you Ciara!
★★★★★
Lynsey Lacey says
Worked out really well and kids enjoyed for breakfast with jam and butter…I think some Nutella crept in to! 😂
★★★★★
Eloise T says
Love this recipe! We really wanted to make our own bread last week but were unable to get any yeast or flour at the moment so this recipe was absolutely perfect. The kids really enjoyed making it with me and the finished loaf was delicious with butter and jam!
★★★★★