On a recent visit to Ireland I discovered two delicious breads made with yogurt: one from Flahavan’s, the well-known company that’s been milling oats in Kilmacthomas, County Waterford, for 200 years, and another from Catherine Leyden, the chef who presents lovely recipes on RTE using Odlum’s flours. You’ll find more bread recipes like these in my newest cookbook “Favorite Flavors of Ireland,” which you can order from www.irishcook.com.
Flahavan’s Porridge and Yogurt Soda Bread
Makes 1 loaf
You can add chopped dried fruit to this soda bread to serve with tea or chopped sundried tomatoes and a few snips of fresh basil for a savory version.
2 cups plain yogurt
1 large egg, beaten
1 tablespoon treacle
1 1/2 cups Flahavan’s porridge oats
2 teaspoons baking soda
2 teaspoons mixed seeds
1/2 teaspoon salt
Butter and jam for serving
1. Preheat oven to 350° F. Grease a 9-inch loaf pan or line with parchment paper.
2. In a large bowl, combine yogurt, egg, and treacle. In separate bowl, combine oats, soda, mixed seeds, and salt. Stir oats mixture into yogurt mixture.
3. Transfer to prepared pan and bake for 30 minutes. Reduce oven temperature to 300° F and bake for 30 minutes longer, or until a skewer inserted into center comes out clean. Let cool on wire rack before cutting into slices. Serve spread with butter and jam.
Odlum’s Orange Yogurt Cake
Makes 1 loaf
1/2 cup plain yogurt
1/2 cup sugar
1/2 cup sunflower oil
2 large eggs, beaten
3 cups Odlum’s self-rising flour
Juice and zest of 1 orange
1. Preheat oven to 300° F. Grease a 9-inch loaf pan or line with parchment paper.
2. In a large bowl, combine yogurt, sugar, oil, and eggs. Gently stir in flour and then stir in orange juice and zest.
3. Transfer to prepared pan and bake for 1 hour, or until a skewer inserted into center comes out clean. Let cool on wire rack before cutting into slices.