A filling wholesome bread based on just oats and yoghurt. So easy and so versatile. You can add all kinds of extra flavours to the basic mix to make speciality artisan loafs.

The optional spices can be added individually, or together, you can experiment with different combos and add others.

Inspiration/source: anewu

1 tub lactose free Greek yoghurt (500g)
Gluten free porridge oats (2 yoghurt tubs)
1 teaspoon salt
2 teaspoons baking soda
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Optional
Tablespoon of fenugreek leaves
2 teaspoons caraway seeds
1 teaspoon cumin seeds

• Preheat the oven to 190 C
• Add the yoghurt, oats, salt baking soda and any spices to a bowl
• Mix until all oats are stuck together in a single mass
• Grease the inside of a (15 x 9 cm) loaf tin (how to grease a tin) and line with greased greaseproof paper
• Spoon the mixture into the tin
• Smooth and compact the mixture
• Cut a groove (around 1 cm deep) down the middle of the mix
• Place in the oven for 50 minutes
• Remove from the oven and tip the loaf out of the tin
• Return the loaf to the oven upside down without tin
• Bake for a further 10 minutes
• Remove the loaf - you can check if it is done by knocking on the bottom, if it sounds hollow it is done (tips on knowing if bread is done)
• When its done wrap it in a clean teatoowl and leave to cool for at least 30 minutes