Porridge Bread Recipe  

Great recipe if you are gluten free, or if you like a heavy wheaten, I love this toasted – has a lovely nutty flavour, with butter obviously!! and cheese or jam or both. This also keeps really well. 


2 tsp of bread soda 

1 Egg 

1 large tub of natural yogurt (500 ml) 

2 yogurt tubs of porridge oats 

½ tsp salt 

1 tablespoon milk (optional) 

Optional: 1 cup of chia seeds, sunflower seeds, pumpkin seeds and crushed walnuts, or omega seed mix (Optional but really good!) 



  • Preheat oven to 180°C / 350°F / Gas Mark 4. Grease standard loaf tin (2lbs/900g – 18.5 x 11.5 x 9cm).  Use parchment paper to line the tin for easy release! 
  • Place the yogurt, milk and egg in a mixing bowl. 
  • Using the same yogurt tub measure 2 tubs of porridge oats and add to the bowl with the bread/baking soda. 
  • Add your favourite seeds/nuts at this point. Stir thoroughly. 
  • Pour the batter into your loaf tin. Cut a line down the centre(literally just draw your knife through the mixture) 
  • You can sprinkle some sunflower and poppy seeds on top at this stage. 
  • Place in the oven and cook for approx. 45-55 mins (depending on your oven). Should sound hollow when you tap it 
  • Ten minutes before the end of cooking time, remove the bread from the tin, turn upside down in the tin and cook for remaining 10 mins. 
  • Leave to cool on wire tray wrapped in clean tea towel. 
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