Ingredients:
- 500ml natural yoghurt
- 1 SPAR egg
- 3-4 tbsp SPAR milk
- 2 tsp bicarbonate of soda
- 350g SPAR porridge oats
- ½ tsp salt
- Nuts, or seeds of choice (optional)
- To serve - butter and jam
Method:
- Preheat the oven to 180°C/160 ̊C fan/gas mark 4.
- Grease a standard 900g loaf tin and line it with parchment paper. Place the yoghurt, egg, milk and bicarbonate of soda in a mixing bowl.
- Whisk together until well combined.
- Add the porridge oats, salt and nuts and seeds (if using).
- Stir until the batter is well blended.
- Scrape the batter into the loaf tin. Cut a line down the centre of your loaf and sprinkle with some extra nuts or seeds, if you like.
- Place in the oven and bake for 45-55 minutes, or until a skewer inserted into the centre comes out clean. Leave the bread to cool in the tin for about five minutes, then transfer it to a wire rack to cool completely.
- Once cool, slice thickly and slather with soft butter and your favourite jam,.
- Tip: This bread freezes really well. Simply pop slices into a zip-lock bag and freeze. Take out of the freezer the night before you’d like to use or if you’re toasting the bread you can pop them straight in the toaster from frozen.
