500g porridge oats (use the special gluten-free ones if you are coeliac)
2 tsp. bread soda
1 tsp. salt
500g Killowen Farm natural yogurt
Optional: Handful of linseed, pumpkin seeds, almonds, dried fruit- whatever takes your fancy!Method:
Preheat oven to 180 degrees C.
Mix the oats, bread soda, salt and optional extras together.
Pour the yogurt into a large bowl.
Mix the dry ingredients gradually into the yogurt.
If the mixture is a little thick, add 1-2 tbsp. milk or water.
Pour the mixture into a greased 2 lb./ 1 kg. loaf tin.
Bake for 1 hour- to check if the bread is ready, tap the underside- you should hear a hollow sound.
Turn out onto a wire rack and cool before cutting.