LOCKDOWN LOAF
I could have called this Porridge Bread, but I reckon it might not be quite as appealing….not that anything about lockdown is remotely pleasant, other than it gives me an opportunity to spend more time in the kitchen!
Remember those halcyon days of 2019, when we could make overseas travel plans, visit friends and relatives who live in a different region and confidently go to the supermarket to buy toilet-paper without the consideration that we might be bludgeoned for the last 9-pack of Andrex? When the very notion of a national flour and tinned chickpea shortage seemed so laughable that anyone who suggested it would be branded a mad conspiracy theorist? Well, those days seem a LONG time ago, and ‘Lockdown – The Sequel’ is hovering as a distinct possibility in the background, so we need to be prepared. Now, before you all rush off to stockpile TP and strong flour, remember that having 97 bags of flour in your larder does not automatically turn you into Paul Hollywood (if only the magic was that easy..) and ultimately you only have one bum, so leave some TP for other folk! Take a look around the kitchen at what you already have in stock, and you’ll be surprised by what you can make.
This bread has a slightly wartime feel to it. So, if you like your bread to feel like cotton wool and taste of sugar, then it’s fine to leave now. However, if you’re brave enough to consider a bread which doesn’t even contain flour….read on.
This bread is an absolute store cupboard miracle. It’s not one to use when making dainty cucumber finger sandwiches for a high tea as it’s a sturdy creature. Something you’ll thickly butter and then dip in some lovely homemade soup. Or slather with mature vegan cheese and pickle. Yum! Oh, it’s also good toasted, or you could go all continental and top with coconut yogurt and fruit, some chopped nuts and a drizzle of maple syrup or agave. Basically, it’s a fairly neutral base you can customize – just don’t expect a Warburtons Toastie loaf or you’re going to be bitterly disappointed.
It’s a bit like soda bread and pumpernickel have had a baby….
I had a couple of slices of this bread with salted Flora Plant Butter (delicious) and a bowl of curried squash soup today – I felt completely full-up till around 6pm, so this bad boy won’t let you down!
Recipe (Makes 1 loaf)
450g porridge oats
2tsp bicarbonate of soda
500g Greek style yoghurt (I used Alpro)
2tbs plant milk (I use Oatly barista for almost everything)
1 flax egg (1tbs flaxseed mixed with 3 tbs water – leave to stand for 15 mins)
1.5 tbs maple syrup
3 or 4 grinds of good salt (Himalayan preferably)
pumpkin/ sunflower seeds to top
- Heat the oven to 160C and line a 2lb loaf tin.* Mix all the dry ingredients together in a large bowl, and mix the wet ingredients together in a separate jug/bowl.
- Make a well in the middle of the dry ingredients and begin mixing in the jug-full of wet ingredients, making sure you incorporate all the dry oats.
- Pour into the prepared load tin, smooth the top, and gently press in some pumpkin or sunflower seeds on top.
- Bake for around 55mins, until a skewer entered into the centre of the loaf comes out clean.
- After 10 mins turn out onto a cooling rack.
I’m not going to lie – there will be points in the process of making this loaf that you look at the mixture and seriously consider resurfacing the front of your house with it …just trust the process. Some crazy culinary woo-woo happens in the oven and makes this not taste like baked porridge.
I hope you file this away in your ‘lockdown library’ and maybe even try it outwith lockdown (it’s really nice!).
Enjoy!!
Oh…..and step away from the TP!!!Author: jennifer.macrae
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