Sharon Hearne Smith’s Sesame Seed Porridge Bread from Today with Maura and Dáithí.
Ingredients
This is an unusual bread recipe, based on porridge oats and yoghurt instead of flour and water. It is quick, easy and virtually foolproof to make.
Use any selection of seeds you prefer instead of sesame seeds, or omit them altogether for a plain bread. Alternatively, add other flavours like nuts and dried fruits or sundried tomatoes and basil or a swirl of pesto would be delicious too. This bread stays quite moist and fresh for a few days stored in an airtight container.
Makes: 1 loaf (about 12 slices)
Sunflower oil for greasing
500g tub natural yoghurt
100ml milk
2 tbsp olive oil
2 tbsp sesame seeds + extra for sprinkling
2 tsp bicarbonate of soda
2 x 500ml yoghurt tubs of porridge oats (or 400g)
butter for serving, optional
Method
Preheat the oven to 200C (fan 180C), 400F, Gas Mark 6. Grease a 1Lb loaf tin (approximately 3 x 5 x 7 inch) with parchment paper and grease again.
Scoop the yoghurt into a large bowl. Add the milk, oil, sesame seeds and bicarbonate of soda and mix until well blended.
Fill a clean and dry yoghurt tub with oats and tip them in. Repeat with a second tub of oats. Alternatively, weigh out 400g of oats on a scales.
Mix everything together until well blended.
Spoon into the prepared tin, spreading the top level. Scatter a small handful of sesame seeds on top.
Bake for 45 minutes or until golden brown and a skewer comes out clean when pierced in the middle.
Remove from the tin and return the loaf to oven, directly on the shelf, for another 5 minutes to dry out the crust.
Remove and leave to cool on a wire rack. Cut into slices and serve spread with a little butter if liked.
Who better to show Anna around Belfast than @theframpton ?! 🥊
Anna hit all the best spots on her trip North visiting Titanic, tasting Veda bread for the first time and getting her hands dirty making fifteens 🍒 with Brian from @coyles_home_bakery
Catch up on @bbciplayer to see Anna throw and few punches and see Carl get put to work in the kitchen
The full series of Anna Haugh’s Big Irish Food Tour is available to watch now!
These Apricot Jam Breakfast Muffins can be prepared the night before and cooked to perfection in the morning – http://ow.ly/8e6w30fDtZV
These delicious treats can be prepared the night before and cooked to perfection in the morning.
Ingredients
2 large free-range eggs
150ml pot of natural low-fat yoghurt
50ml rapeseed oil
2 tblsp no added sugar apricot jam
1 ripe banana, mashed
4 tblsp clear honey
1 tsp almond extract
200g of wholemeal flour
50g of porridge oats, plus extra for sprinkling
1 ½ teaspoons of baking powder
1 ½ teaspoons of bicarbonate of soda
2 tblsp mixed seeds
extra apricot jam
a handful of flaked almonds, for sprinkling
Method
Pre-heat the oven to 180C/160C fan/Gas Mark 4. Line a 12-hole muffin tin with 12 large muffin cases.
In a mixing jug, combine the eggs, yoghurt, rapeseed oil, Apricot Jam, banana, honey and almond extract.
In a large bowl, combine the wholemeal flour, oats, baking powder, bicarbonate of soda and mixed seeds.
Pour the wet ingredients into the dry and combine until you have a smooth batter. Don’t over mix as this will make your muffins tough.
Divide the mix between the muffin cases and place about half a teaspoon of Apricot Jam on the top of each of the muffins. Sprinkle with the extra porridge oats and the flaked almonds.
Bake for 25 to 30 minutes until risen and golden. Check that they’re cooked by inserting a skewer into the middle of one of the muffins. They’re done if it comes away clean.
Remove from the oven and transfer to a wire rack to cool. These will keep for 3 days in a sealed container but they taste best on the day of baking.
dunnesstoresVerified
Foodaware 