Porridge Bread

This is a quick and easy 6 ingredient porridge bread which is also 100% vegan. Ideal with butter and jam for breakfast or on the side with a lovely warm bowl of soup for lunch.

The first step involved in making this tasty bread is preparing the flaxseed mixture which serves to replace the egg. I like to add hot water to the flaxseeds as I find it helps to combine the seeds. Leave it for few minutes to allow the seeds to combine with the water to create a gooey consistency – very similar to an egg white. Prepare the loaf tray and the rest of the ingredients while the mixture is combining.

The next step if pretty straight forward. All you need to do is throw all the ingredients into a bowl and then add the hot water flaxseed mixture. I prefer to use pumpkin seeds, but mixed seeds work really well too. Once everything is well mixed together, transfer it over to the loaf baking tin.

The bread will need to bake for approximately 55 mins. Place in the middle shelf of a pre-heated oven (200°C) to bake for 45 minutes. After the 45 minutes are up, carefully remove the loaf from the tin. Place it back in the oven directly on the oven shelf, and bake for another 5-10 minutes. Do this until you see a lovely golden crispy crust on the outside.

Here are the 6 ingredients you’ll need to make this delicious bread:

• 400g Vegan plain yogurt 
• 240g Porridge oats
• 1 Flaxseed egg (1 Tbsp flaxseeds mixed with 3 Tbsp of hot water)
• 2 Tsp Bicarbonate soda
• Pinch of salt
• Seeds of your choice

Porridge Bread

• Servings: 1 Loaf
• Prep Time: 10 mins
• Cook Time: 55 mins
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Author Rose Scented Soul

Ingredients

• 400g Vegan plain yogurt 
• 240g Porridge oats
• 1 Flaxseed egg (1 Tbsp flaxseeds mixed with 3 Tbsp of hot water)
• 2 Tsp Bicarbonate soda
• Pinch of salt
• Seeds of your choice

Directions

1. Pre-heat the oven to 200°C / 392°F.
2. Combine 1 Tbsp of flaxseeds with 3 Tbsp of hot water to create flaxegg and leave on the side to combine into a gooey mixture. 
3. Grease or line a loaf tin with a baking paper.  
4. Combine all of the ingredients together in a bowl. Add flaxseed egg mixture last. Mix until everything is well combined.
5. Pour the bread mixture into the lined loaf tin. Smooth out the top and sprinkle additional seeds if desired. 
6. Place in the pre-heated oven (middle shelf) to bake for 45 minutes.
7. After 45 minutes, carefully remove the loaf from the tin and put it back in the oven. Place it directly on the oven shelf, and bake for another 5-10 minutes until a lovely golden crispy crust is formed on the outside.
8. Remove from the oven and cool on a wire rack.
9. Serve with butter and jam. 

Enjoy!

Jo

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