Cooking with Kids Porridge Bread

Porridge Bread! This really easy recipe is perfect to make at the moment, especially if you can't get your hands on flour and yeast to make normal bread.

All you need are a few simple ingredients, one bowl and a LOT of patience if your kids are anything like mine!

Ingredients:
400g rolled oats
2 tsp bicarbonate of soda
1/2 tsp fine salt
500g plain yoghurt
50ml milk
1 egg, lightly beaten
2 tbsp mixed seeds (optional)


Method:
1. Preheat the oven to 200C/180C Fan/Gas Mark 6, grease a 900g (2lb) loaf tin and line it with baking parchment.
2. Mix the oats, bicarbonate of soda and salt together in a large bowl. Add the yoghurt, milk and beaten egg and mix again until well combined.
3. Pour the mixture into the tin, level it out with the back of a spoon and use a knife to draw a line down the middle of the loaf. Sprinkle the seeds on top (if using).
4. Bake in the oven for 45 minutes. Remove the bread from the tin and put it back into the oven, directly on the rack, for another 5 minutes. This will help to give the bread a more crispy crust.
5. Remove from the oven and leave to cool on a wire rack before slicing.
6. The bread will keep in an airtight container for up to 3 days. Individual slices can also be frozen and defrosted at room temperature or in the microwave.

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Hello! I'm Ciara a food blogger at My Fussy Eater where I share lots of healthy eating recipes the whole family will enjoy, along with the odd indulgent treat! I also share my top tips for dealing with picky eaters.

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