Seeded Oat Bread Recipe

Emily says: “This fluffy soda bread is very easy and looks fantastic with its crispy seeded crust. Excellent toasted or just spread with butter. Make sure your bicarbonate is fresh and don’t delay getting it in the oven once mixed; together these tips will give you the best rise on your loaf.”

Makes

1 loaf

Takes

1 hour 10 minutes

Ingredients

120 g (4½ oz) gluten-free oats
230 g (8 oz) gluten-free plain flour
1 tbsp caster sugar
75 g (3 oz) mixed seeds (sunflower, pumpkin, sesame and poppy)
½ tsp salt
2 tsp bicarbonate of soda
2 tbsp sunflower oil, plus extra for the tin
500 g (18 oz) natural yoghurt

Method

Preheat the oven to 180°C/160°C fan/350°F/gas mark 4 and grease and line a 1 lb (450 g) loaf tin with baking parchment. Add the oats, flour, sugar and most of the seeds to a large mixing bowl then sprinkle over the salt and bicarbonate of soda. Mix together the oil and yoghurt until fully combined then tip into the oat mixture.

Stir everything together until thoroughly combined then spoon into the prepared tin. Flatten the top slightly with the back of a spoon then scatter over the remaining seeds, pressing down gently with the spoon so that they stick to the dough.

Bake for 1 hour then carefully turn out onto a wire rack to cool completely before slicing. You can freeze this sliced and eat it toasted for breakfast with nut butter, blueberries and banana.

Recipe extracted from The Gluten-Free Kitchen by Emily Kerrigan, published by Summersdale.

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