Another quick bread. Although I have made quick bread several times, it's always a mix of flour and oats. This time, it's only oats. And it seems to be the recipe behind the tradition Irish Porridge Loaf. Because the main ingredient is oats, you can smell its distinctive sweetness coming out while and after baking. I like it very much.
There are several version floating on the internet but the idea is to use twice as much oats as yogurt (by volume). The actual weight of oats varies from one recipe to another. But this recipe is quite lenient. Just adjust the thickness of the batter with extra liquid. You can't go wrong.
Gluten-Free Oat Bread
320 g gluten-free porridge oats (roughly 4 cups), roughly ground*1/2 tsp salt
1 T brown sugar
1/4 cup chia seeds (or other mixed seeds and nuts, optional)
500 g (2 cups) plain yogurt
1 egg, beaten
Preheat the oven at 180C. Grease and line a 2-lb loaf tin.
Combine roughly ground oats, baking powder, baking soda, salt, sugar and chia seeds if using. Mix well. Stir in plain yogurt and egg. Stir to create a well-mixed dough. The dough will be thick but make sure to mix in all dry ingredients. If the batter is too thick, add one tablespoon of milk in at a time until there are no dry crumbs left at the bottom of the bowl.
Pour the batter into the lined loaf tin. Smooth the top and cut a line in the middle. Bake at 180C for 45-50 minutes. Turn the tin 180 degrees half way in. You may wish to cover the top with tin foil if it darkens too quickly. When the bread is baked, an inserted toothpick will come out clean.
Remove the bread from the oven and cool completely before slicing.
*It's my personal preference to grind the oats scruffily. If you prefer more chunky texture, leave this step out.
No comments:
Post a Comment