Irish Seaweed Kitchen Oat bread
Ingredients (dry)
390g organic porridge oats
1 tsp mixed dried seaweed
2 level tsp bread soda
1 heaped tbsp pumpkin seeds
Pinch of sea salt
Ingredients (wet)
500mls plain yogurt
2 eggs beaten well
2 tsp pumpkin seeds to scatter
Twist of salt (optional)
Directions
Put the 5 dry ingredients into a mixing bowl. Stir to combine.
Beat the eggs into the yogurt in a jug
Oil 2 greaseproof 1 lb liners and fit into 2 1 lb loaf tins.
Preheat the oven to 180
Make a well and add the wet ingredients into the bowl. Stir quickly to mix and then divide the mixture between the 2 tins. Sprinkle on the pumpkins seeds and add a twist of salt if using.
Place into the oven
Check after 40 minutes
Tap the bottom of the loaf
It should sound hollow.
If not done tip out of tin and finish upside down to endure hollow sound
Allow to cool completely
Delicious with seaweed butter or seaweed blend pesto
Make 1 loaf using a 2 lb tin and cook for an hour if desired