High Protein Porridge Bread

This Porridge Bread is so simple. Porridge Bread contributes to healthy digestion due to the fibre content and cardiovascular health as the oats are great for controlling cholesterol in the blood due to the beta-glucan content. I also add lots of nuts and seeds, and chia seeds which are full of protein, fibre and healthy omega 3 fats.

This recipe is totally different to shop bought white bread and as such is a healthy option. You can add things like your favourite nuts and seeds to add flavour, texture and nutrients.  

• 2 tsp of bicarbonate of soda,  

• 1 egg

• 1 large tub of natural yogurt (500 ml) -

• 2 yogurt tubs of porridge oats (use the empty yogurt tub to measure)

• ½ tsp salt, 1 tablespoon milk (optional)

• 2 tbs pumpkin seeds, 2 tbs sunflower seeds, 1 tbs hemp seeds (shelled, also called hemp hearts) (option to leave out seeds and add extra oats especially if children don’t like the seeds or can’t digest)

1.      Preheat oven 180°C /350°F /Gas 4. Grease loaf tin (2lbs/900g). I use parchment paper to line the tin for easy release!

2.     Place the yogurt, milk and egg in a mixing bowl.

3.     Using the yogurt tub to measure 2 tubs of oats, add to bowl with soda.

4.     Add seeds at this point. Stir thoroughly. Mix very well. 

5.     Spoon the mixture (will be thick) into your loaf tin. Cut a line down the centre.

6.     You can sprinkle some seeds on top at this stage.

7.     Place in the oven and cook for approx. 60 mins (depending on oven).

8.     Fifteen minutes before the end of cooking time, remove bread from tin, turn upside down in the tin, cook for remaining 15 mins.  Alternatively remove from tin and place loaf on the oven shelf for last 15 minutes.

9.    Cool on wire tray wrapped in clean tea towel. Do not skip this step.

The trick with this recipe is to know your oven. The danger is that it looks very well cooked, but the inside is still too moist. It may take a few attempts to get it just right.  If it feels slightly moist after it is cooled – don’t panic – it still tastes lovely toasted.  And next time leave it in longer.  Freezes well.

Per slice (16 slices)

Nutritional information based on a yogurt that has circa 8g protein per 100g

• Protein: 7.5 g

• Fibre: 2.6 g

• Calories:

  • Low-fat/0% yogurt = 128 kcal

  • Greek/full-fat = 139 kcal

Per slice (16 slices)

Nutritional information based on a yogurt that has circa 5g protein per 100g

• Protein: 5.8 g

• Fibre: 2.1 g

• Calories:

  • Low-fat yogurt: = 124 kcal

  • Full-fat yogurt: = 136 kcal

If you are gluten free, use GF oats

If you are dairy free this loaf works well with Soya Yogurt.  Using soya yogurt will change the nutritional profile. 

Downloadable recipe sheet for this bread

Link to a video of me making the bread    https://fb.watch/g1tGog-gZn/ 

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