This bread was another game changer for me in my quest for great health.
I know I’m not reinventing the wheel here, but this is one of those recipes I come back to again and again. It’s been perfected over years for both taste and ease, and it fits the bill beautifully. This recipe makes one loaf, but I almost always double it for batch cooking.
You’ll need
- 1 tub natural or Greek yoghurt
- 1 tub porridge oats
- 1 tub buckwheat groats*
- 2 tsp bread soda
- 1 egg
- Salt to taste (around ½ tsp)
- Seeds of choice (sunflower & pumpkin work well)
- 1 tbsp milk
Method
- Preheat oven to 200°C / 160°C fan / Gas Mark 4.
- Add all ingredients to a bowl and stir until well combined.
- Transfer to a loaf tin lined with parchment paper (scrunch the paper first — much easier!).
- Sprinkle with extra oats, buckwheat, or seeds if you’d like to make it pretty.
- Bake for 10 minutes, then reduce oven to 180°C and bake for a further 40 minutes.
- For extra crunch, remove the bread from the tin and place directly on the oven rack for the final 5 minutes.
- Remove from oven and allow to cool completely before slicing.
Health Design tips 💚
- Like any bread, tap the base — if it sounds hollow, it’s cooked.
- Once cooled, slice thickly and freeze (pressed together in foil works well). Toast or defrost as needed.
- This bread is a brilliant base for almost anything:
- Tinned tuna or wild salmon
- Hummus
- Avocado
- I had this every day for lunch during Covid with hummus, poached eggs, and avocado — so good.
- Delicious toasted or untoasted with marmite (my guilty pleasure). Add cheese for extra protein and yumminess.
- A drizzle of extra virgin olive oil will make the bread less dense.
- Not a buckwheat fan? You can omit it — but do try it once for me! It’s easy to find in most supermarkets (I use the Dunnes one).
* Why buckwheat?
Buckwheat is naturally gluten- and wheat-free, incredibly filling, and adds a lovely crunch. It’s high in protein, fibre, B vitamins, magnesium, and a host of other nutrients — a real nutritional win.