April House Brown Bread

When I was growing up in Ireland my mother used to bake Irish Soda Bread every day- it was a ritual and very much part of family life. When I opened April House I really wanted to offer a taste of that Irish tradition to my guests.

The bread I bake every day is a healthier version of the traditional brown soda bread in that I use oats instead of flour and fat-free yoghurt instead of buttermilk. It takes minutes to make and bakes in the oven whilst I get on with my other jobs. Here is the recipe, why not give it a go – it’s absolutely delicious spread with the rich saltiness of Kerrygold butter:

vimeo.com/351608372/81c3e6b1c8

April House Brown Bread

Ingredients

465 gms Pinhead porridge oats (gluten free if preferred)

1 x large pot 500g of fat-free natural yoghurt

1 x egg

1 x level dessertspoon treacle (optional)

1 x tablespoon light virgin olive oil

2 x teaspoons bicarbonate of soda (sieved)

Method

Pre-heat oven to 180 degrees

Put all wet ingredients into a bowl and mix well until fully smooth

Add oats and sprinkle the bicarb over it and mix well into the wet mixture.

Turn into a loaf tin (that has been lightly oiled or use loaf lining paper) and bake in the oven for 45 mins.

Turn out onto a wire tray to cool (remove cooking paper first)