Mulvarra House | Workshop and Retreat Centre St Mullins

Mulvarra's porridge bread

Ingredients

  • 300 gr oats
  • 2 tsp bread soda
  • pinch of salt
  • 2 tbsp seeds (optional, I like sunflower and pumpkin)
  • 1 egg
  • 500 ml natural yoghurt
  • 1 tbsp treacle (optional) 

METHOD

This is a great recipe when you would like something other than a slice of toast. It’s really easy to make (it does take about an hour in the oven) and you can save it in the fridge for up to a week. It’s really nice toasted as well. It also freezes well. So why not give it a try?

Makes 1 loaf
Vegetarian and can easily be made vegan (see note below)

  • Preheat the oven to 170℃.
  • Line a loaf or cake tin with baking paper.
  • Mix all the dry ingredients.
  • In another bowl, mix all the wet ingredients.
  • Add the dry to the wet ingredients and mix well.
  • Put it all in the prepared tin and press it down with the back of a spoon.
  • Sprinkle with some more oats and bake for 50 minutes to an hour.

For a vegan version:

Instead of using an egg: add 3 tbsp of water to 1 tbsp of chia seeds. Put it aside for 20 minutes and then it’s ready for use.
Instead of natural yoghurt, use a non-dairy yoghurt (soy, coconut). This vegan version is a bit more dense than the non-vegan one but just as tasty!

Ingredients

  • 300 gr oats
  • 2 tsp bread soda
  • pinch of salt
  • 2 tbsp seeds (optional, I like sunflower and pumpkin)
  • 1 egg
  • 500 ml natural yoghurt
  • 1 tbsp treacle (optional)

METHOD

This is a great recipe when you would like something other than a slice of toast. It’s really easy to make (it does take about an hour in the oven) and you can save it in the fridge for up to a week. It’s really nice toasted as well. It also freezes well. So why not give it a try?

Makes 1 loaf

Vegetarian and can easily be made vegan (see note below)

  • Preheat the oven to 170℃.
  • Line a loaf or cake tin with baking paper.
  • Mix all the dry ingredients.
  • In another bowl, mix all the wet ingredients.
  • Add the dry to the wet ingredients and mix well.
  • Put it all in the prepared tin and press it down with the back of a spoon.
  • Sprinkle with some more oats and bake for 50 minutes to an hour.

For a vegan version:

Instead of using an egg: add 3 tbsp of water to 1 tbsp of chia seeds. Put it aside for 20 minutes and then it’s ready for use.
Instead of natural yoghurt, use a non-dairy yoghurt (soy, coconut). This vegan version is a bit more dense than the non-vegan one but just as tasty!