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Chasing Hawk 12-03-2020 11:56 AM

Thank you for all the responses.

I will make the Keto Bread recipe and see how that comes out. I did try a "flour less" bread a couple of weeks ago. It was made with finely ground mixture of nuts, eggs, water and a little salt, baking soda. We found it dry, too heavy and rather bland.

"RJ"
Our nutritionist said "no refined flours" nothing processed (store bought breads and flours)

QuiltE 12-03-2020 01:31 PM


Originally Posted by charley26 (Post 8439314)
Porridge Bread,
1 500g tub of yoghurt (natural yoghurt with all the friendly stuff in there.)
2 tsps of bicarb soda
2 tblspns of veg oil
2 tubs of porridge oats. Use the same tub that the yoghurt was in

Lightly grease and dust with flour a 2lb loaf tin.
Mix everything together in a bowl and scrape into a 2lb loaf tin. Level the top, and push down a little - just to make sure that there are no big gaps when you turn out.
Bake in a pre heated oven 200C for 25 minutes
Turn heat down to 175C and continue for another 15 minutes
Turn out and cool on rack.

Allow to cool before eating. Delicious, however you wish to have it, and great with soup too. Yummy with butter and jam. I love it.
I will add a handful of sunflower seeds, or pumpkin seeds, or sesame seeds - just depends what I have to hand.


Thanks Charley26 ..... you have me intrigued as to how this would work out.
Looks like it would be a .... "heavy" bread??
Does it matter whether the oats are quick cook or large flake? Thanks!

charley26 12-04-2020 11:19 AM


Originally Posted by QuiltE (Post 8439365)
Thanks Charley26 ..... you have me intrigued as to how this would work out.
Looks like it would be a .... "heavy" bread??
Does it matter whether the oats are quick cook or large flake? Thanks!

I would not say it is 'heavy'. The slices are not big, imagine having one, or two at the most, slices of a cake, made in a similar loaf tin, eg lemon drizzle cake. Two slices would, perhaps, equate to one slice from a usual sized loaf of bread. It is delicious, I think so anyway, and I make it frequently. It is like having your breakfast bowl of porridge in loaf form!
I generally use quick oats, but if I think they are too fine, I add a hand full of the large flakes to the measure. The trick is the size of the yoghurt pot, and use that to measure the oats. If your yoghurt pot is only half that size I mentioned, you will need to halve the bicarb and oil too - and use a 1lb lof tin.
The loaf will only rise so much, and the mix only comes up 2/3 the loaf tin, before it goes into the oven.
I would be interested to see how you find it though!

Mkotch 12-05-2020 03:14 AM

Guess I would just have a couple of crackers - that's two crackers - with soup and then something like unsweetened applesauce for bulk. Any bread or bread substitute is going to add calories. A lettuce wrap might be a good solution. You might check out the Weight Watchers diet - all veg and fruit, all the time.

Chasing Hawk 12-05-2020 09:07 AM


Originally Posted by Mkotch (Post 8439768)
Guess I would just have a couple of crackers - that's two crackers - with soup and then something like unsweetened applesauce for bulk. Any bread or bread substitute is going to add calories. A lettuce wrap might be a good solution. You might check out the Weight Watchers diet - all veg and fruit, all the time.


I love lettuce wraps, that is our usual lunch meal. But sometimes a gal has to have a piece of bread...lol

JanieW 12-06-2020 11:36 AM


Originally Posted by charley26 (Post 8439314)
Porridge Bread,
1 500g tub of yoghurt (natural yoghurt with all the friendly stuff in there.)
2 tsps of bicarb soda
2 tblspns of veg oil
2 tubs of porridge oats. Use the same tub that the yoghurt was in

Lightly grease and dust with flour a 2lb loaf tin.
Mix everything together in a bowl and scrape into a 2lb loaf tin. Level the top, and push down a little - just to make sure that there are no big gaps when you turn out.
Bake in a pre heated oven 200C for 25 minutes
Turn heat down to 175C and continue for another 15 minutes
Turn out and cool on rack.

Allow to cool before eating. Delicious, however you wish to have it, and great with soup too. Yummy with butter and jam. I love it.
I will add a handful of sunflower seeds, or pumpkin seeds, or sesame seeds - just depends what I have to hand.

I tried this recipe today and it was a hit! I added a 1/2 teaspoon of salt. Great recipe! Thank you, Charley26.

QuiltE 12-06-2020 11:48 AM

Charley26 ... Thanks for your further tips. First, I need to go shopping, as I only have fruit yogurt now, not plain. I'll be trying it for sure, as I am definitely a oatmeal porridge person. I make a big porridge batch, with fruit and brown sugar or maple syrup added. Then, freeze in single portions. Zap in the microwave, stir and breakfast is served, with no add-ins needed.

JanieW ... any additional tips and tricks after your first batch?

Thanks to you both!!

charley26 12-06-2020 12:23 PM


Originally Posted by JanieW (Post 8440275)
I tried this recipe today and it was a hit! I added a 1/2 teaspoon of salt. Great recipe! Thank you, Charley26.

You are very welcome, I'm so glad that you tried it and like it too. I think it is one of the 'healthy breads'. I don't add salt, but I know that my family in Ireland do, so I may have been remiss in not mentioning it.

JanieW 12-06-2020 01:16 PM

QuiltE, the only tip I have is to keep plain yogurt on hand as you will want to make it often. 😀

charley26, I added that bit of salt because I once made porridge and forgot the pinch of salt and it wasn’t very good. There’s only two of us here and I’m going to hide the little bit that’s left.

QuiltE 12-06-2020 02:11 PM

JanieW .... too funny ... hide and seek, and a yogurt stash needed! :)
I usually do have plain, but it seems it was too popular and got used up!


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