This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful, and if you clicked on an advert and went on to purchase a product.
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
INGREDIENTS:
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
METHOD:
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.
