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Porridge Oats & Cheese Crusted Wheaten Bread

  • 350g Wholemeal Flour
  • 125g Plain Four
  • 50g Sugar
  • Tea Spoon Bread Soda
  • 150g Natural Yogurt
  • 275ml Buttermilk
  • 25g melted butter
  • 1 Egg
  • Handful Porridge Oats
  • 60g Cheddar Cheese

Dairy Cooking with Brian McDermott in association with the National Dairy Council

Preheat oven to 210 ° degrees C. Grease two 1 lb loaf tins.
Using a bowl and wooden spoon. Sieve the plain flour and bread soda into the bowl then add the sugar. Now add the wholemeal flour and combine ingredients together.
In a jug add the buttermilk, yogurt, melted butter and egg. Whisk together and add the liquid mix to the bowl of dried ingredients.
Lightly combine the mix together being careful not to over mix. Drop mix in half into loaf tins and sprinkle with porridge oats and grated cheese.

Brian’s Tips
Wrap bread in clean dry tea towel as your granny did, it keeps bread fresher.
Try adding a mashed banana to this recipe.
Great served with Seafood Chowder