Rhubarb Porridge Bread
6 people
60 minutes
10 minutes
Ingredients
For the compote:
-
2
tbsp
Honey
,plus extra for serving
-
1
medium
Orange
, juice and zest
-
1
bunch
Rhubarb
. cut into pieces
-
50
ml
Water
For the loaf:
-
2
tsp
Bread Soda
-
1
medium
Egg
-
4
tbsp
Milk
-
4
tbsp
Mixed Seeds
-
500
ml
Natural Yogurt
-
400
g
Porridge Oats
-
1
tsp
Salt
-
1
tbsp
Treacle
Method
- Preheat the oven to 160°C. Grease and line a 2lb loaf tin with parchment paper.
- Start by preparing the rhubarb compote: In a saucepan, bring to the boil the rhubarb pieces, orange juice and zest, water and honey. Add a lid and simmer over low heat for 4 to 5 minutes until the rhubarb starts to break down.
- Remove from the heat and taste the compote to check if it needs to be sweetened with more honey.
- Place the porridge in a bowl, add the bread soda, table salt and stir to combine.
- Next add the yoghurt, egg, milk, treacle and beat until well combined. Stir in 3 tablespoons of rhubarb compote and mixed seeds and transfer into the prepared loaf tin. Level the bread mixture and sprinkle with some extra mixed seeds.
- Place in the oven and bake for 40 minutes. Remove from the oven and turn the bread out of the tin. Place the bread back in the oven for a further 10 minutes or until the bread sounds hollow when tapped.
- Remove from the oven and place on a wire rack to cool. Serve with some fresh butter and extra rhubarb compote.
