Chef Eunice Power’s Brown Bread
Ingredients
200g Wholemeal Flour
200g Plain White Flour
50g Oatmeal
1 tsp Bread Soda
1 tsp Salt
1 egg
350ml Irish Yogurts Clonakilty Whole Milk Natural Live Yogurt
1 tbsp Sunflower Oil
1 tsp Brown Sugar
Method
- Preheat oven to 200°C Fan
- Mix the flour, bread soda, sugar and salt in a bowl
- Combine egg, sunflower oil and Irish Yogurts Clonakilty Whole Milk Natural Live Yogurt and then mix into the flour. Add a little more sunflower oil if the mixture is dry – it should be a soft dough.
- Pour the dough into a lightly oiled loaf tin. Sprinkle the porridge oats over the top of the loaf.
- Bake for 45-50 minutes. To know when it is cooked simply tap the bottom of the loaf – it will sound hollow when it is fully cooked.
- Remove from the tin and wrap in a clean tea towel while cooling. This will keep the crust soft.
