This is the perfect bread for a savoury breakfast option or else to pair with winter-warming soup. To make it higher protein use quark/ skyr instead of natural yoghurt and add in 2 eggs.
What you need:
- 400g Porridge Oats
- 500 ml Quark/ Skyr Yogurt/ 0% Greek yoghurt
- 2 large eggs
- 2 tsp bread soda
- A glug of milk
- 100g grated cheese
- 2-3 tsp smoked paprika
How to make it
- Preheat the oven to 160°C (I used fan).
- In a large bowl mix all the ingredients.
- Transfer the mixture into a greased tin, score it and bake for 45 minutes. Then turn it upside down and bake for a further 10 min.
- To check if it’s cooked, knock the bottom and it should sound hollow. If it doesn’t, put it back in!
- Tip it out of the tin and allow to cool before eating.
- If you don’t have eggs, or can’t tolerate them, and don’t eat them, you can leave it out. I’ve made it with both.
