It is incredible bread that can be made quickly and no machine is required. To start to get a nice big bowl and add in oats. Into the bowl add in milk, yogurt or sower cream, oil either neutral, sunflower oil, vegetable oil or olive oil, honey for a little a bit of sweetness, eggs or flax egg. Using a fork whisk it all together and set it aside for like 45 minutes to let the oats soak.
Into a clean bowl add in white flour, whole wheat flour, baking powder, baking soda, and salt. Stir them together. Add the oat mixture into the dry ingredients and mix the mixture using a wooden spoon or spatula. Fold the mixture all together. Do a few mixes and don’t over mix. Once you have finished mixing the dough put it in the oven first.
This is because the chemical reaction between the yogurt, milk, baking soda, and baking powder has already started and you want it to happen in the oven. Get a baking pan that is greased with butter or non-stick spray or parchment paper. Pour your dough in there and using a spatula spread it out evenly in your tin. Scatter some rolled oats on top to make it look nice and pretty. Nice and quickly put it in a preheated oven of 375 degrees F oven.
Cook the bread for roughly 50-55 minutes or until it is firm to touch on top. When ready remove from the loaf pan and let it cool completely before cutting. Cut into it, it is really soft. Serve it with Irish butter. And it makes an amazing toast.
- 1 cup (3oz/85g) old fashioned rolled oats (you can also use quick-cooking oats)
- 1 cup (8oz/225g) plain yoghurt
- 1 cup (8floz/225ml) whole milk
- 1/4 cup (2floz/57ml) flavourless oil (veg, canola, sunflower)
- 1/4 cup (2 1/2oz/71g) honey
- 1 large egg
- 1 1/3 cups (6 1/2oz/185g) whole wheat flour
- 1 cup (5oz/142g) all-purpose flour
- 2 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 1/4 teaspoons salt
- Generously grease a 9×5 inch loaf pan with butter. Set aside.
- In a medium bowl, mix together the oats, yogurt, milk, oil, honey, and egg until well blended. Set this mix aside for at least 45 minutes to allow the oats to hydrate.
- In a separate large bowl, stir together the whole-wheat flour, all-purpose flour, baking powder, baking soda, and salt.
- Gently stir the yogurt mixture into the flour mixture until just combined but not overmixed as minimal mixing results in a light bread. Note: If your mix is a little dry add 1/4 cup more milk. I have made this bread a lot and sometimes it needs a little more liquid.
- Pour the batter into the pan, spreading evenly to the edges and sprinkle over a few more oats on top.
- In an oven preheated to 375°F (190°C) bake the bread for roughly 50-55 minutes or until golden brown.
- Remove from the oven and place the loaf on a wire rack to cool completely before cutting.
- Store the bread at room temperature for 3 days or keep refrigerated for up to a week. This bread also freezes really well and makes amazing toast.