Bake yourself a hearty bread that’s soft on the inside but with a delicious crust on the outside, as Archie Goodburn shares the secret to his easy to make Porridge Bread.
Oats, a healthy, slow energy-release cereal grain, are the main ingredient in this weeks #FuelMyFriday as Loughborough NC's World and European Junior medallist Archie Goodburn delivers a recipe for Porridge bread that's great for lunch boxes or even toasted.
Over to you Archie...
You might not be familiar with the concept of of porridge bread but in many ways it's in a similar category to banana bread. It's pretty easy to make and you can change up the dried dried fruit and seeds for alternative ingredients if you want to make the recipe your own.
Archie Goodburn (left) won a European Junior silver and World Junior bronze in the 50m Breaststroke last year.
Ingredients:
- 300g Porridge Oats
- 1/2 tsp Salt
- 1 tsp Bicarbonate of Soda
- 1 tsp Cinnamon
- 60g Dried Fruit (Apricots, Dates, Raisins)
- 60g Seeds (Pumpkin and Sunflower)
- 500g Tub of Natural Yoghurt
- 1 tbs Treacle
- 1 Egg
Method:
- Start off by setting your oven to preheat to 190 degrees celsius and lining a 2lb loaf tin.
- In a bowl place your dry ingredients (oats, salt, bicarbonate of soda, cinnamon, dried fruit & seeds) and mix through.
- Separately whisk together the yoghurt, treacle and egg before combining with the dry mixture to produce a well blended batter.
- Pour into the lined tin, sprinkling a few extra oats and seeds on top before placing in the oven for an initial 25 minutes.
- Next cover with foil and reduce the oven temperature to 160 degrees celsius and bake for a further 30 minutes.
- On removing from the oven allow the porridge bread to cool in the tin for 15 minute, and then a further hour outside of the tin on a wire rack before slicing.