Baking with Porridge Oats Recipes
Oaty Wheaten Cob with Treacle
1hr 20mins
Makes 1
Ingredients
Serve this rich, delicious high fibre cob warm with soup or simply with butter and jam.
- 75g (3oz) White’s Speedicook Porridge Oats
- 225g (8oz) wholemeal flour
- 35g (1oz) demerara sugar
- Good pinch of salt
- 75g (3oz) self raising flour
- 1 and a half tsps baking soda
- 40g (1oz) butter
- 1 tbsp treacle
- 250ml buttermilk
Made With...
Speedicook Porridge Oats
Method
- Set oven to 220*c/fan oven 200*c/Gas mark 7. Place the oats, wholemeal flour, sugar and salt in a bowl. Sift in the baking soda and self raising flour.
- Melt the treacle and butter together and cool to room temperature. Make a well in the centre of the dry mixture and add the treacle mixture and buttermilk.
- Mix to a loose dough. Turn onto a floured surface. Knead lightly into a ball and transfer to a floured baking tray.
- Flatten slightly and make a cross in the centre with a knife.
- Bake at 220*c for 10 minutes then lower the heat to 140*c for a further 40 minutes or until the bottom of the loaf sounds hollow when tapped.
- Cool on a wire rack.
