Oat and Yoghurt Bread

Ingredients:

300g Porridge Oats (use Gluten Free if needed)
500g Fat Free Natural Yogurt (you can use low fat or a dairy free like Alpro)
2 teaspoons Bread Soda, sifted
Pinch of salt (optional)
Variations of this recipe at the end.

Method:

Simply mix all the dry ingredients together first and then add the wet ones. It’s a sloppy consistency but make sure to mix really well so all the yoghurt is incorporated with the porridge oats and bread soda.

Prepare a 2lb loaf tin. I greased and floured mine but I’ve also used greaseproof paper with a lightly greased tin and the bought ones too.

The recipe originally stated you set the oven at 180C and bake for 55 mins. I have a Fan Oven and I found it worked better to lower the oven to 170C and bake for 50 mins to 1 hour. Use a skewer to check it’s cooked through. If you feel it’s going brown on top, then just cover with a little tin foil for the last 10 mins.

Once baked, leave to cool in tin for approximately 10 mins and then remove to wire rack to cool completely. It can break if you try to remove before this as it can be quite soft.
Here is a YouTube video showing how to make this recipe, the sweet and savoury variations and options for school lunches, healthy lunches, breakfast on the go and more: https://www.youtube.com/watch?v=kdUy9liygC0&feature=youtu.be

Variations:

I used half a tub of sundried tomatoes and used approx a teaspoon of dried rosemary to make a savoury one.

You could use black olives and oregano with a teaspoon of tomato puree, different types of mixed seeds, honey & cinnamon, sultanas, raisins, dried cranberries or dried blueberries, mixed spice, dates …. just remember that what you add will also increase the calorie count if that needs to be considered.

Source:  Cozebakes

Baking Soda, Baking Powder and Self Raising Flour.

To make self raising flour, add 2 teaspoons of baking powder to one cup of plain flour.  To make equivalent baking powder from other ingredients, follow these recommendations.

1 teaspoon of baking powder= ¼ teaspoon bicarbonate of soda + 5/8 teaspoon cream of tartar.

1 cup self-raising flour = 2 teaspoons of baking powder or 1/2 teaspoon bicarbonate of soda + 1 ¼ teaspoons cream of tartar to 1 cup of plain flour.

1 teaspoon baking powder= ¼ teaspoon bicarbonate of soda + ¼ to ½ cup molasses, honey or golden syrup.

1 cup sour milk= 1 cup minus 1 tablespoon fresh milk+ 1 tablespoon vinegar or lemon juice.

1 teaspoon baking powder= ¼ teaspoon bicarbonate of soda + ½ cup buttermilk, sour milk, yoghurt or sour cream. Decrease liquid in the recipe by about ½ cup or by a 1/3 cup for a thick yoghurt or sour cream.

Source:  Perth Diet Clinic,  Nigella


In other words, in order for baking soda to function properly, you need to make sure:

• that your batter contains a liquid ingredient (such as water or milk)
• that your batter contains an acidic ingredient (such as yogurt, buttermilk or lemon juice)
• that you heat the batter to a temperature of 80°C/175°F

Source: TheToughCookie