Odlums Honey & Oat Quick Bread

Honey-Oat-Quick-Bread

Honey & Oat Quick Bread

CategoryBreads

Cook Time40-45 mins

What you need:

  • 200g/7oz Odlums Coarse Wholemeal Flour
  • 175g/6oz Odlums Cream Plain Flour
  • 50g/2oz Odlums Porridge Oats, plus extra for dusting
  • 1 level teaspoon Odlums Bread Soda
  • 250g carton Yoghurt
  • 1 Egg
  • 2 tablespoons Olive Oil
  • 3 tablespoons Honey
  • 150ml/¼pt Milk

How to:

  1. Preheat oven to 190°C/375°F/Gas 5. Lightly grease a 900g/2lb loaf tin and sprinkle some oats inside the tin.
  2. Put the wholemeal flour, plain flour and oats into a large mixing bowl and mix well. Sieve in the bread soda and mix to combine.
  3. In a separate bowl beat together the yoghurt, egg, olive oil, honey and milk. Add to the dry ingredients and combine together gently until all dry ingredients are moistened.
  4. Transfer to the prepared tin and sprinkle the extras oats on top, then make a cut down the centre with a knife.
  5. Bake in a central position in the oven for 40-45 minutes until well risen and golden brown. Loaf is baked when tapping underneath produces a hollow sound.
  6. Turn onto a wire tray to cool. Delicious served warm with butter and a drizzle of honey.

Honey & Oat Quick Bread

Odlums Red Velvet Cupcakes & Cream Cheese Topping

valentine-red-velvet-cupcakes

What you need:

  • 200g/7oz Odlums Cream Plain Flour
  • 125g/4oz Butter (room temperature)
  • 150g/5oz Granulated Sugar
  • 1 Egg
  • 2½ tablespoons Cocoa Powder, sieved
  • ½ teaspoon Goodall’s Vanilla Extract
  • 25ml/1 bottle Goodall’s Red Colouring
  • 150ml/¼pt Buttermilk
  • Pinch of Salt
  • ½ teaspoon Odlums Bread Soda, sieved
  • 1½ teaspoons White Vinegar

Topping

  • 125g/4oz Butter (room temperature)
  • 100g Cream Cheese
  • 325g/11oz Icing Sugar (sieved)
  • 1 teaspoon Goodall’s Vanilla Extract

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Line a twelve cupcake tin with paper cases.
  2. Cream butter and sugar together until light and creamy. Add the egg and beat well.
  3. Next put the cocoa, vanilla and colouring into the mixture and mix well to combine.
  4. Reduce speed on beater and add half the buttermilk and flour, mix well. Repeat with remaining buttermilk and flour.
  5. Finally, add in the salt, bread soda and vinegar. Beat on high speed until completely smooth.
  6. Divide the batter evenly between the paper cases. Bake for approx 20 minutes until risen and firm to springy to the touch.
  7. Cool in tin for 10 minutes, then transfer to a wire tray to cool fully.
  8. When cold beat the topping ingredients together until smooth, then pipe or spread onto each cupcake and top with a red heart if liked

Red Velvet Cupcakes & Cream Cheese Topping

Odlums Honey & Oat Quick Bread

Honey-Oat-Quick-Bread

Honey & Oat Quick Bread

CategoryBreads

Cook Time40-45 mins

What you need:

  • 200g/7oz Odlums Coarse Wholemeal Flour
  • 175g/6oz Odlums Cream Plain Flour
  • 50g/2oz Odlums Porridge Oats, plus extra for dusting
  • 1 level teaspoon Odlums Bread Soda
  • 250g carton Yoghurt
  • 1 Egg
  • 2 tablespoons Olive Oil
  • 3 tablespoons Honey
  • 150ml/¼pt Milk

How to:

  1. Preheat oven to 190°C/375°F/Gas 5. Lightly grease a 900g/2lb loaf tin and sprinkle some oats inside the tin.
  2. Put the wholemeal flour, plain flour and oats into a large mixing bowl and mix well. Sieve in the bread soda and mix to combine.
  3. In a separate bowl beat together the yoghurt, egg, olive oil, honey and milk. Add to the dry ingredients and combine together gently until all dry ingredients are moistened.
  4. Transfer to the prepared tin and sprinkle the extras oats on top, then make a cut down the centre with a knife.
  5. Bake in a central position in the oven for 40-45 minutes until well risen and golden brown. Loaf is baked when tapping underneath produces a hollow sound.
  6. Turn onto a wire tray to cool. Delicious served warm with butter and a drizzle of honey.

Honey & Oat Quick Bread

Odlums Honey & Oat Quick Bread

Honey-Oat-Quick-Bread

Honey & Oat Quick Bread

CategoryBreads

Cook Time40-45 mins

What you need:

  • 200g/7oz Odlums Coarse Wholemeal Flour
  • 175g/6oz Odlums Cream Plain Flour
  • 50g/2oz Odlums Porridge Oats, plus extra for dusting
  • 1 level teaspoon Odlums Bread Soda
  • 250g carton Yoghurt
  • 1 Egg
  • 2 tablespoons Olive Oil
  • 3 tablespoons Honey
  • 150ml/¼pt Milk

How to:

  1. Preheat oven to 190°C/375°F/Gas 5. Lightly grease a 900g/2lb loaf tin and sprinkle some oats inside the tin.
  2. Put the wholemeal flour, plain flour and oats into a large mixing bowl and mix well. Sieve in the bread soda and mix to combine.
  3. In a separate bowl beat together the yoghurt, egg, olive oil, honey and milk. Add to the dry ingredients and combine together gently until all dry ingredients are moistened.
  4. Transfer to the prepared tin and sprinkle the extras oats on top, then make a cut down the centre with a knife.
  5. Bake in a central position in the oven for 40-45 minutes until well risen and golden brown. Loaf is baked when tapping underneath produces a hollow sound.
  6. Turn onto a wire tray to cool. Delicious served warm with butter and a drizzle of honey.

Honey & Oat Quick Bread

Odlums Honey & Oat Quick Bread

Honey-Oat-Quick-Bread

Honey & Oat Quick Bread

CategoryBreads

Cook Time40-45 mins

What you need:

  • 200g/7oz Odlums Coarse Wholemeal Flour
  • 175g/6oz Odlums Cream Plain Flour
  • 50g/2oz Odlums Porridge Oats, plus extra for dusting
  • 1 level teaspoon Odlums Bread Soda
  • 250g carton Yoghurt
  • 1 Egg
  • 2 tablespoons Olive Oil
  • 3 tablespoons Honey
  • 150ml/¼pt Milk

How to:

  1. Preheat oven to 190°C/375°F/Gas 5. Lightly grease a 900g/2lb loaf tin and sprinkle some oats inside the tin.
  2. Put the wholemeal flour, plain flour and oats into a large mixing bowl and mix well. Sieve in the bread soda and mix to combine.
  3. In a separate bowl beat together the yoghurt, egg, olive oil, honey and milk. Add to the dry ingredients and combine together gently until all dry ingredients are moistened.
  4. Transfer to the prepared tin and sprinkle the extras oats on top, then make a cut down the centre with a knife.
  5. Bake in a central position in the oven for 40-45 minutes until well risen and golden brown. Loaf is baked when tapping underneath produces a hollow sound.
  6. Turn onto a wire tray to cool. Delicious served warm with butter and a drizzle of honey.

Honey & Oat Quick Bread

Odlums Honey & Oat Quick Bread

Honey-Oat-Quick-Bread

Honey & Oat Quick Bread

CategoryBreads

Cook Time40-45 mins

What you need:

  • 200g/7oz Odlums Coarse Wholemeal Flour
  • 175g/6oz Odlums Cream Plain Flour
  • 50g/2oz Odlums Porridge Oats, plus extra for dusting
  • 1 level teaspoon Odlums Bread Soda
  • 250g carton Yoghurt
  • 1 Egg
  • 2 tablespoons Olive Oil
  • 3 tablespoons Honey
  • 150ml/¼pt Milk

How to:

  1. Preheat oven to 190°C/375°F/Gas 5. Lightly grease a 900g/2lb loaf tin and sprinkle some oats inside the tin.
  2. Put the wholemeal flour, plain flour and oats into a large mixing bowl and mix well. Sieve in the bread soda and mix to combine.
  3. In a separate bowl beat together the yoghurt, egg, olive oil, honey and milk. Add to the dry ingredients and combine together gently until all dry ingredients are moistened.
  4. Transfer to the prepared tin and sprinkle the extras oats on top, then make a cut down the centre with a knife.
  5. Bake in a central position in the oven for 40-45 minutes until well risen and golden brown. Loaf is baked when tapping underneath produces a hollow sound.
  6. Turn onto a wire tray to cool. Delicious served warm with butter and a drizzle of honey.

Honey & Oat Quick Bread

Odlums Red Velvet Cupcakes & Cream Cheese Topping

valentine-red-velvet-cupcakes

What you need:

  • 200g/7oz Odlums Cream Plain Flour
  • 125g/4oz Butter (room temperature)
  • 150g/5oz Granulated Sugar
  • 1 Egg
  • 2½ tablespoons Cocoa Powder, sieved
  • ½ teaspoon Goodall’s Vanilla Extract
  • 25ml/1 bottle Goodall’s Red Colouring
  • 150ml/¼pt Buttermilk
  • Pinch of Salt
  • ½ teaspoon Odlums Bread Soda, sieved
  • 1½ teaspoons White Vinegar

Topping

  • 125g/4oz Butter (room temperature)
  • 100g Cream Cheese
  • 325g/11oz Icing Sugar (sieved)
  • 1 teaspoon Goodall’s Vanilla Extract

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Line a twelve cupcake tin with paper cases.
  2. Cream butter and sugar together until light and creamy. Add the egg and beat well.
  3. Next put the cocoa, vanilla and colouring into the mixture and mix well to combine.
  4. Reduce speed on beater and add half the buttermilk and flour, mix well. Repeat with remaining buttermilk and flour.
  5. Finally, add in the salt, bread soda and vinegar. Beat on high speed until completely smooth.
  6. Divide the batter evenly between the paper cases. Bake for approx 20 minutes until risen and firm to springy to the touch.
  7. Cool in tin for 10 minutes, then transfer to a wire tray to cool fully.
  8. When cold beat the topping ingredients together until smooth, then pipe or spread onto each cupcake and top with a red heart if liked

Red Velvet Cupcakes & Cream Cheese Topping

Odlums Red Velvet Cupcakes & Cream Cheese Topping

valentine-red-velvet-cupcakes

What you need:

  • 200g/7oz Odlums Cream Plain Flour
  • 125g/4oz Butter (room temperature)
  • 150g/5oz Granulated Sugar
  • 1 Egg
  • 2½ tablespoons Cocoa Powder, sieved
  • ½ teaspoon Goodall’s Vanilla Extract
  • 25ml/1 bottle Goodall’s Red Colouring
  • 150ml/¼pt Buttermilk
  • Pinch of Salt
  • ½ teaspoon Odlums Bread Soda, sieved
  • 1½ teaspoons White Vinegar

Topping

  • 125g/4oz Butter (room temperature)
  • 100g Cream Cheese
  • 325g/11oz Icing Sugar (sieved)
  • 1 teaspoon Goodall’s Vanilla Extract

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Line a twelve cupcake tin with paper cases.
  2. Cream butter and sugar together until light and creamy. Add the egg and beat well.
  3. Next put the cocoa, vanilla and colouring into the mixture and mix well to combine.
  4. Reduce speed on beater and add half the buttermilk and flour, mix well. Repeat with remaining buttermilk and flour.
  5. Finally, add in the salt, bread soda and vinegar. Beat on high speed until completely smooth.
  6. Divide the batter evenly between the paper cases. Bake for approx 20 minutes until risen and firm to springy to the touch.
  7. Cool in tin for 10 minutes, then transfer to a wire tray to cool fully.
  8. When cold beat the topping ingredients together until smooth, then pipe or spread onto each cupcake and top with a red heart if liked

Red Velvet Cupcakes & Cream Cheese Topping

Boxty Potato Pancakes Recipe

 
  •  

What you need:

  • 50g/2oz Odlums Cream Plain Flour
  • 4 Large Potatoes, peeled and grated
  • 1 Egg, beaten
  • Pinch of Odlums Bread Soda, sieved
  • Salt and Pepper
  • Oil for frying

How to:

  1. Put grated potatoes, flour, bread soda, egg, salt and pepper into a bowl.
  2. Mix well, until all ingredients are blended together. Use as soon as mixture is mixed, do not allow to stand as the mixture can discolour.
  3. Heat a little oil on a frying pan, when hot drop spoonfuls of mixture onto pan and fry for about 3 to 4 minutes, then turn and repeat on the other side.
  4. Boxty should be golden brown when cooked.
  5. Serve hot.

Serving suggestions

  • Enjoy as part of a hearty Irish Breakfast
  • Place poached egg or scrambled egg on top
  • Serve with beef or chicken

Boxty Potato Pancakes

Odlums Honey & Oat Quick Bread

Honey-Oat-Quick-Bread

Honey & Oat Quick Bread

CategoryBreads

Cook Time40-45 mins

What you need:

  • 200g/7oz Odlums Coarse Wholemeal Flour
  • 175g/6oz Odlums Cream Plain Flour
  • 50g/2oz Odlums Porridge Oats, plus extra for dusting
  • 1 level teaspoon Odlums Bread Soda
  • 250g carton Yoghurt
  • 1 Egg
  • 2 tablespoons Olive Oil
  • 3 tablespoons Honey
  • 150ml/¼pt Milk

How to:

  1. Preheat oven to 190°C/375°F/Gas 5. Lightly grease a 900g/2lb loaf tin and sprinkle some oats inside the tin.
  2. Put the wholemeal flour, plain flour and oats into a large mixing bowl and mix well. Sieve in the bread soda and mix to combine.
  3. In a separate bowl beat together the yoghurt, egg, olive oil, honey and milk. Add to the dry ingredients and combine together gently until all dry ingredients are moistened.
  4. Transfer to the prepared tin and sprinkle the extras oats on top, then make a cut down the centre with a knife.
  5. Bake in a central position in the oven for 40-45 minutes until well risen and golden brown. Loaf is baked when tapping underneath produces a hollow sound.
  6. Turn onto a wire tray to cool. Delicious served warm with butter and a drizzle of honey.

Honey & Oat Quick Bread