Baking with Porridge Oats Recipes
Seedy Butternut & Sage Soda Bread
35-40 mins
Makes 1
Ingredients
Soda bread has played an important role in Irish cuisine since the early 19th century. It's easy to make and bakes quickly providing a wholesome loaf of bread in under 45 minutes - no proving necessary. Amazing served warm straight from the oven with lashings of butter and jam or toasted with softly poached eggs and even with hearty soups or stews
- 75g (3oz) White's Jumbo Organic Oats
- 250g (9oz) wholemeal flour, plus extra for dusting
- 300g (10oz) plain flour, plus 1 tbsp.
- 1 tsp sea salt
- 1 ½ tsp bicarbonate of soda
- 150g (5oz) peeled and deseeded butternut squash, coarsely grated
- 4 large sage leaves, finely shredded plus 3 to garnish
- 450ml (16fl oz.) buttermilk
- 2 tbsp. mixed seeds
- 1 tsp olive oil
Made With...
Jumbo Organic Oats
Method
- Preheat the oven to 200*C/Fan oven 180*C/Gas mark 6.
- Reserve 1 tbsp of the oats and set aside. Place both flour's, remaining oats, salt, bicarbonate of soda, butternut squash and shredded sage into a large bowl and mix well. Stir in the buttermilk until just combined. The mixture should be soft and spongy.
- Turn onto a lightly floured work surface and knead very lightly -just enough to shape into a 20 cm 8(in) circle. Place on a lightly floured baking sheet. Mix together the reserved oats and mixed seeds and scatter over the dough. Using a sharp knife score a deep cross into the top of the dough.
- Dip the remaining sage leaves into the olive oil to coat evenly and arrange over the top of the dough. Bake in the middle of the oven for 35-40 minutes until well risen and when you tap the base of the bread it sounds hollow.
Cook's tip
Most large supermarkets sell buttermilk next to the cream. However, if you cannot find it simply replace with 300g (10oz) live natural yogurt mixed with 125ml semi-skimmed milk.
