Perfect Porridge Bread for Smoked Salmon Platter
Classic bread recipe with a sesame seed seasoning that is found on New York City Bagels!
Serves 12 slices|Takes 1 hour 10 mins
500ml of natural yogurt
1 beaten egg
1 tbsp. treacle
300g Flahavan’s Progress Oatlets (or Flahavan’s Gluten Free Oats)
2 tsp bread soda
4 tablespoons poppy seeds
4 tablespoon sesame seeds
2 tablespoon dried garlic flakes
2 tablespoon onion powder
4 teaspoons smoked flaked sea salt
In a small bowl, combine the poppy seeds, sesame seeds, dried garlic, dried onion, and salt. Stir until well combined. Store in a sealed jar and pop on everything
Place the yogurt, beaten egg and treacle in a bowl and stir well.
Mix the oats, bread soda and 2 tbsp seed mix in a separate bowl, add to the yogurt mixture and stir thoroughly.
Place in a greased or parchment-lined 2lb loaf tin, sprinkle with 2 tsp of seed mix and bake at 180°C / 350°F / Gas mark 4 for 30 minutes.
Lower temperature to 150°C / 300°F / Gas mark 2 and cook for a further 30 minutes.
Serve this with butter, a slice of smoked salmon and a squeeze of lemon, Use it in a smoked salmon sharing platter or cut into squares and toasted this bread makes a fantastic canape topped with smoked salmon pate.