As part of the Operation Transformation meal plan.
Makes: 675g loaf or 12 slices (approximately 220 kcal per slice)
- 500ml carton natural yoghurt (3% fat)
- 1 large egg
- 2 tablespoons. rapeseed oil, little extra (¼ teaspoon) to grease
- 2 x 500ml cartons porridge oats (375g)
- 2 teaspoons bicarbonate of soda (10g)
- 1/4 teaspoon salt (1.25g)
- 3 teaspoons softened butter, to serve (optional – 15g)
- Preheat the oven to 200C (400F), gas mark 6. Put the yoghurt in a bowl, scraping it all out. Then rinse out the yoghurt carton and you will have no need to use scales for this clever bread recipe.
- Make a well in the centre of the yoghurt and add the egg and oil. Stir until mixed. Then use the carton to measure out 2 cartons of the oats and mix them in with the bicarbonate of soda and salt until evenly combined.
- Lightly oil a 675g loaf tin and tip in the oat mixture. Bake in the centre of the oven for 45 minutes until golden brown.
- Remove the bread from the oven and go around the sides with a table knife to loosen out the bread and tip out on to the work surface.
- Return the loaf to the oven and put straight on the oven shelf without any tin or baking sheet for another 5 minutes to dry the crust out. Leave the cooked loaf to cool down completely on a wire rack and then cut into 12 even-sized slices.
- Spread each slice of brown bread with ¼ teaspoon of butter, if liked to serve.
This loaf keeps well for up to 3 days unsliced wrapped in tin foil and is excellent toasted or to use in lunchboxes.